This cheesecake whip topping is simply divine! And it’s such a versatile recipe to have on hand during the fall season to spice up your desserts. Use it to top cookies, pies, pancakes, cakes and more, especially desserts with pumpkin flavors. You can even use it as a dipping sauce for fruits like strawberries.
Try Cheesecake Whip with Pumpkin Popovers, Pumpkin German Pancakes or Mini German Pancakes.
Making Cheesecake Whip
Making this cheesecake inspired topping is easy, with just one mixing bowl needed. Use a hand mixer to blend softened cream cheese and the white granulated sugar on medium until smooth. Then, slowly add confectioner’s sugar, sour cream, lemon juice and vanilla and beat on high until the batter is very smooth with no lumps.
Adding the whip cream requires more care. Just fold in the whipped cream to the cream cheese mixture, don’t use the hand mixer on it. Take care not to stir the mixture too much at this stage so the whipped cream will stay fluffy.
Store in the cheesecake whip in the refrigerator overnight for up to 3 days.
For other great topping or filling recipes, try Blueberry Compote or our popular Bacon Jam.
Cheesecake Whip
Ingredients
- 1 8 oz Cream Cheese (1 Brick), softened
- 3 Tablespoons Granulated Sugar
- 1 Tablespoon Confectioner's Sugar
- ½ teaspoon vanilla
- ½ teaspoon lemon juice
- 1 Tablespoon sour cream
- ⅔ cup Whipped Cream
Instructions
- Use a hand mixer to blend softened cream cheese and sugar on medium until smooth. Add confectioner's sugar, sour cream, lemon juice and vanilla and beat on high until the batter is very smooth with no lumps.
- Fold in the whipped cream. Take care not to stir the mixture too much at this stage to keep the volume of the whipped cream.
- Store in the refrigerator until ready for use, up to 2-3 days.