Philadelphia cream cheese was invented in 1872 in New York, not Philadelphia—the name was just marketing genius.
Cheesecake Dip
Indulge in this scrumptious cheesecake dip that's a breeze to whip up and ideal for all your snacking cravings! Featuring creamy cream cheese and a hint of tangy vanilla, this luscious treat pairs perfectly with fresh fruit or graham crackers for a delightful sweet escape. Get ready to dive into a bowl of bliss!
Prep
10
min
Cook
10
min
Serves
4
people
Level
beginner
The Story
This isn't some modern Pinterest invention—it's actually a 1950s Philadelphia cream cheese company marketing scheme that accidentally created America's laziest dessert when home economists realized they could skip the graham crust, ditch the oven entirely, and still call it cheesecake because technically you're eating the same bloody ingredients, just without any of the skill or patience required for proper baking.
Regional Twist
In New York's Brooklyn delis, they fold in crushed graham crackers and double the vanilla extract, serving it warm with fresh strawberries instead of bagel chips for a proper cheesecake experience.
📝 Ingredients
Shopping List
- 115 g cream cheese
- 237 ml heavy cream
Pantry Items
Amounts also listed in instructions below
- powdered sugar (to taste)
- vanilla (to taste)
👨🍳 Instructions
- 1
Lightly whip the double cream.
- 2
Sieve in the icing sugar.
- 3
Add the full fat cream cheese and vanilla extract.
- 4
Mix everything together until well combined.
- 5
Serve with bagel chips or your favorite dippers.
💡 Pro Tips
- ✓Bring cream cheese to room temperature (68-70°F) for 30-45 minutes before mixing to prevent lumps and achieve 50% smoother texture than cold cream cheese.ingredient68-70°F, 30-45 minutes
- ✓Whip double cream to soft peaks only (35-40% fat content holds air without breaking) because over-whipped cream will cause the dip to separate and become grainy.technique35-40% fat content
- ✓Sieve icing sugar to remove lumps and prevent grittiness, as powdered sugar contains 3-5% cornstarch that clumps when exposed to moisture.technique3-5% cornstarch
- ✓Fold ingredients together using a rubber spatula in a J-motion rather than electric mixing to preserve the whipped cream's air structure and maintain light texture.technique
- ✓Chill the finished dip for 15-20 minutes before serving to allow flavors to meld and achieve optimal spreading consistency without deflating the cream.timing15-20 minutes
Share this recipe
Prep
10
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Philadelphia cream cheese was invented in 1872 in New York, not Philadelphia—the name was just marketing genius.
Cheesecake Dip
Indulge in this scrumptious cheesecake dip that's a breeze to whip up and ideal for all your snacking cravings! Featuring creamy cream cheese and a hint of tangy vanilla, this luscious treat pairs perfectly with fresh fruit or graham crackers for a delightful sweet escape. Get ready to dive into a bowl of bliss!
The Story
This isn't some modern Pinterest invention—it's actually a 1950s Philadelphia cream cheese company marketing scheme that accidentally created America's laziest dessert when home economists realized they could skip the graham crust, ditch the oven entirely, and still call it cheesecake because technically you're eating the same bloody ingredients, just without any of the skill or patience required for proper baking.
Regional Twist
In New York's Brooklyn delis, they fold in crushed graham crackers and double the vanilla extract, serving it warm with fresh strawberries instead of bagel chips for a proper cheesecake experience.
📝 Ingredients
Shopping List
- 115 g cream cheese
- 237 ml heavy cream
Pantry Items
Amounts also listed in instructions below
- powdered sugar (to taste)
- vanilla (to taste)
👨🍳 Instructions
- 1
Lightly whip the double cream.
- 2
Sieve in the icing sugar.
- 3
Add the full fat cream cheese and vanilla extract.
- 4
Mix everything together until well combined.
- 5
Serve with bagel chips or your favorite dippers.
💡 Pro Tips
- ✓Bring cream cheese to room temperature (68-70°F) for 30-45 minutes before mixing to prevent lumps and achieve 50% smoother texture than cold cream cheese.ingredient68-70°F, 30-45 minutes
- ✓Whip double cream to soft peaks only (35-40% fat content holds air without breaking) because over-whipped cream will cause the dip to separate and become grainy.technique35-40% fat content
- ✓Sieve icing sugar to remove lumps and prevent grittiness, as powdered sugar contains 3-5% cornstarch that clumps when exposed to moisture.technique3-5% cornstarch
- ✓Fold ingredients together using a rubber spatula in a J-motion rather than electric mixing to preserve the whipped cream's air structure and maintain light texture.technique
- ✓Chill the finished dip for 15-20 minutes before serving to allow flavors to meld and achieve optimal spreading consistency without deflating the cream.timing15-20 minutes