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Vanilla Bean Cheesecake Dip

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Prep Time 15 minutes
Chillling Time 1 hour
Servings 8 as a dip

Ingredients
  

  • 8 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 vanilla bean seeds scraped
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • Optional Add-Ins
  • 1 tablespoon sour cream for extra tang
  • 1 tablespoon mascarpone for added richness
  • Lemon zest for brightness

Instructions
 

  • Beat cream cheese until completely smooth and lump-free.
  • Add powdered sugar, vanilla bean seeds, vanilla extract, and salt; mix until creamy and evenly combined.
  • In a separate bowl, whip heavy cream to soft peaks.
  • Add powdered sugar to the whipped cream and continue beating to medium peaks.
  • Fold one-third of the whipped cream into the cheesecake base to loosen it.
  • Gently fold in the remaining whipped cream until light and fluffy.
  • Cover and refrigerate until chilled and slightly set.

Notes

Fully softened cream cheese is essential for a smooth dip.
Avoid overwhipping the cream to keep the texture silky.
Chilling improves both flavor and structure.
Best served with graham crackers, vanilla wafers, fresh fruit, or cake cubes.