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Cheesecake

Huckleberry Jam Cheesecake Dip

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

by Karyn Granrud
Prep Time: 5 minutes
Keywords: cream cheese jelly
6069441
Ingredients (1 C)
  • 1 (8oz) container Cream Cheese, softened
  • 3 Tbsp sugar
  • 1/4 container Cool Whip
  • Huckleberry Jam (Or your favorite flavor)
  • Graham Crackers for dipping
Instructions
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.
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For more fun No-Bake cheesecake ideas, check out these.
Hawaiian Mini Cheesecakes
Blueberry Cheesecake Popsicles
Ginger and Chocolate No-bake Cheesecakes
Read More about Huckleberry Jam Cheesecake Dip

Mini no-bake Cheesecake with Hershey’s™ Spread

I’m a #HersheysHero and I’m here on behalf of SocialStars to help #SpreadPossibilities about Hershey’s™ Spreads. This post has been written by me and all opinions are my own.

No-Bake Ginger and Chocolate Hershey's™ Spreads Cheesecakes from @Pintsizedbaker
Eemahgawd!
That’s exactly what I thought when I opened the jar of Hershey’s® Chocolate with Almond Spread, dipped my spoon into it and ate it! 
And then I tried the Chocolate with Hazelnuts and finally the Chocolate.
I think I died and went to Chocolate Heaven! 

No-Bake Ginger and Chocolate Hershey's™ Spreads Cheesecakes  from @Pintsizedbaker
I wanted to make something for the season with it, but not something very “Christmasy”. A treat that can be enjoyed in the fall and winter and even the spring and summer. So I made some No-Bake Cheesecakes with a Ginger Crust and then added some sugared ginger on top with crushed almonds and more chocolate on top!

I guess what I’m saying is that no-bake mini cheesecakes are good any time of year!
I loved this dessert. 
The mixture of the Hershey’s™ Spread, cream cheese and ginger was amazing!

No-Bake Ginger and Chocolate Hershey's™ Spreads Cheesecakes  from @Pintsizedbaker
To be honest with you, I think that if I hadn’t used the entire jar of Chocolate with Almond Hershey’s™ Spread in these cheesecakes, I would have been just as happy to sit down with some fruit and crackers and just dip away until my belly was content.

No-Bake Ginger and Chocolate Hershey's™ Spreads Cheesecakes  from @PintsizedbakerNo-Bake Ginger and Chocolate Hershey's™ Spreads Cheesecakes from @Pintsizedbaker
You know you want to try it! 
I was lucky to get my hands on these amazing Hershey’s™ Spreads and now you can get them too! I was in my local Wal-Mart just yesterday and found them there! You’ll find it with all of the other nut butters and spreads.
If you can’t find it in your stores, send Hershey’s® a message via Facebook to ask how you can get some.
No-Bake Ginger and Chocolate Hershey's™ Spreads Cheesecakes  from @Pintsizedbaker

No-Bake Mini Cheesecakes with Chocolate and Almond Hershey’s™ Spreads

by Karyn Granrud
Prep Time: 15 minutes
Keywords: no-bake chocolate cream cheese cheesecake
6057667
Ingredients (serves 12)
  • 7 oz package of Ginger Cookies
  • 5 tbsp Melted Butter, melted
  • 1 tsp Vanilla Extract
  • 16 oz Cream Cheese, at room temp
  • +1 cup Powdered Sugar
  • 1/2 cup Heavy Cream
  • 1 – 13 oz jar of Hershey’s™ Spreads – I used Chocolate with Almond
  • 1 – 2 Tbls Sugared Ginger Pieces
  • 1 – 2 Tbls Chopped Almonds
  • 2 Tbls melted Chocolate Hershey’s™ Spread
Instructions
In a food processor pulsate the ginger thins until finely crumbled. Add the melted butter and give it a few pulses until it’s mixed thoroughly.
Put 1 Tablespoon of the ginger crust mix into a cupcake tin with liners and press firmly to create an even layer. Place it into the fridge to firm.
Beat the cream cheese, powdered sugar and vanilla extract in a bowl until it forms a smooth mixture with no lumps.
Beat in the jar of Hershey’s™ Spread until mixture is combined. Beat in the cream until mixture looks shiny and mousse-like. Add more powdered sugar by the tablespoon until the mixture thickens a bit.
You can add a dollop of the mixture onto cookie crust and smooth the surface or pipe it on with a pipping bag and large star tip. Place them back into the fridge for at least 4 hours to firm up.
Before serving, melt some Chocolate Hershey’s™ Spread in the microwave for three 10 second intervals stirring it until it gets to “drizzle” consistency. Drizzle the chocolate over the mini cheesecakes then sprinkle with sugared ginger and crushed almonds.
Serve and enjoy!
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