It’s a slow start to 2015 for me. Popcorn and Cheesecake Dip are about all I can handle right now. You see, I’m getting ready to go on a cruise. It’s not just any cruise, it’s a blogger retreat cruise and I am so excited. It’s consumed all my brain power this past week. No-Bake treats is really what I have time for. So, I finally broke into my little bottle of prized Huckleberry Jam and made up this yummy cheesecake dip to snack on.
So, back to this cruise… It’s been put together from Today’s Mama and they invited 50 food bloggers to join them on the Oasis of the Seas for a seven day cruise around Nassau, St. Thomas, and St. Maarten. I’ve been frantically looking for a new bathing suit – in the middle of winter – in West Virginia. Needless to say, I have had NO LUCK!
I did however find discount shorts, capris and maxi skirts so there’s that.
And I am so excited for the photography lessons. The main purpose of the trip is that it’s a 7-day photography workshop with tons of photography opportunities to work with professionals. There will be classes on food styling and photographing as well as portraits and landscapes. Plus Social Media classes, photo editing, and the time spent with great mentors and friends.
I really need to worry less about how I look and just enjoy the experience.
So, between my shopping, hair appointment, manicure and pedicure and finding time to pack, organize and trying on my summer clothes, baking hasn’t taken priority. If you find you’re suffering from the post holiday blues and don’t want to bake either, I don’t blame ya.
This cheesecake dip is so easy. It’s the same filling as a no-bake cheesecake, just a reduced quantity and a few steps simpler without a crust.
It would be great to snack on during your next book club meeting or for the football game over the weekend.
Feel free to swap out the jam for what you have on hand. Blueberry, strawberry, apricot… whatever you have, it’ll be great.
You can also use low-fat Neufchâtel if you’re watching you calories.
Huckleberry Jam Cheesecake Dip
- 1 (8oz) container Cream Cheese, softened
- 3 Tbsp sugar
- 1/4 container Cool Whip
- Huckleberry Jam (Or your favorite flavor)
- Graham Crackers for dipping
- Allow the cream cheese time to soften. Beat in the sugar until smooth. Hand stir in the Cool Whip and 1 tablespoon of jam.
- Transfer to a bowl and top with another tablespoon of jam and serve graham crackers along the side.
Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving!