You’d hate to challenge your Great Aunt Mildred, but her beloved cherry cheesecake recipe is so 1960. It’s time for an update! Here’s a healthier, easier and much quicker way to enjoy a sweet, creamy dessert with graham cracker crust and tart topping. This no-bake dip is a fancy, delicious addition to any party or gathering. Get ready for rave reviews from the family—maybe you’ll even get a compliment or two from Aunt Mildred herself!
Graham Cracker Crumble
1 box Enjoy Life Vanilla Honey Graham Cookies, crushed
- In a large bowl, combine cream cheese, solid coconut milk, maple syrup and vanilla. Cover and chill for an hour.
- Meanwhile, in a small saucepan, bring cherries, water, vanilla and sugar to boil. Simmer 5 minutes, stir in tapioca and remove from heat.
- Set aside to cool and place in fridge to chill.
- When ready to serve, put cheesecake dip on pie plate, top with cherry mixture and crumbled cookies. Alternatively, portion into individual serving cups with crumble, dip and then cherries.