Description
This Raspberry Mascarpone Fruit Dip is a creamy, luscious, and lightly sweetened treat perfect for entertaining or a simple dessert. Combining fresh raspberries with rich mascarpone and cream cheese, this no-cook dip offers a refreshing burst of berry flavor in every bite. Serve chilled alongside fresh fruits, graham crackers, or shortbread cookies for an effortlessly elegant appetizer or dessert option.
Ingredients
Scale
Dip Ingredients
- 1/2 cup fresh raspberries (or thawed frozen raspberries)
- 8 oz mascarpone cheese, softened
- 4 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk (to adjust consistency)
- Optional: extra raspberries and fresh mint for garnish
Instructions
- Beat the cheeses: In a mixing bowl, beat the mascarpone and cream cheese together until smooth and creamy, ensuring there are no lumps for a silky texture.
- Add sweetness and flavor: Incorporate the powdered sugar and vanilla extract, mixing well to combine all the flavors uniformly.
- Fold in raspberries: Gently fold in the fresh raspberries, slightly mashing them to your desired effect — either creating a swirled look or fully blending them into the mixture for a uniform color.
- Adjust consistency: Add heavy cream or milk one tablespoon at a time, stirring until the dip reaches your preferred creamy consistency suitable for dipping.
- Chill and garnish: Transfer the dip to a serving bowl, chill if desired, and garnish with extra raspberries and fresh mint leaves for a beautiful presentation. Serve with fresh fruit, graham crackers, or shortbread cookies.
Notes
- For an even smoother texture, purée the raspberries before folding them into the cheese mixture.
- This dip is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Stir gently before serving if refrigerated to recombine any separated liquids.
- Check dippers like graham crackers or cookies for gluten content if serving to gluten-sensitive guests.
