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Dairy
Easy
5 Minutes
Diets 
This “cheesecake” dessert is a lighter, healthier, and easier way to enjoy cheesecake and comes without any of the baking or stress. It’s perfect for company because of how easy and quick it is to make. If you have a stand mixer, the cheesecake dip literally only takes a minute or two to put together. Plus, you can make and assemble the platter in advance, refrigerate, and bring it out when ready to serve.
4 ounces cream cheese, not whipped, room temperature
5 tablespoons sour cream, room temperature
3–5 tablespoons granulated sugar, to taste
Gefen Pure Vanilla Extract, to taste
1 tablespoon graham cracker crumbs
cookies of your choice
kiwi wedges
honeydew wedges
green grapes
blueberries
blackberries
mint leaves, for garnish
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about two minutes. Add the sour cream, sugar and vanilla and mix until combined.
Place in a small bowl and top with graham cracker crumbs.
Frame two corners of a large platter with large leaves (I like using hydrangea leaves). Place the small bowl filled with the cheesecake dip towards the side of your platter. Next, add the cookies to one side of the bowl.
Start with the largest fruit you have and pile it down the center of your patter, next to the cookies.
Continue piling fruit next to each other, mirroring the fruit on either side of the bowl, until the entire platter is covered.
Garnish with mint leaves if desired.
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