By Dane Feldman
Photo by Dane Feldman.
I don’t post too many dessert recipes on Dish + Drink because I am not terribly into baking, but I do love dessert in general. No bake desserts are my favorite, especially during the summer months because it means I don’t need to turn on the oven. This cheesecake dip is simple to make, doesn’t contain nearly as many bad ingredients as actual cheesecake, and will satisfy your brunch guests’ cravings.
What you’ll need for the syrup:
2 cups overripe cherries
1 peach, sliced
1 apricot, sliced
Place the fruit in a pot and add a bit of water. Boil and then let simmer until the fruit is soft. Set aside in a bowl.
What you’ll need for the dip:
5 oz cherry nonfat Greek yogurt
3 tbsp cream cheese
1 tsp Truvia
1/4 tsp vanilla
1 tsp cherry syrup
1/8 cup chocolate chips
Mini chocolate chip cookies or chocolate graham crackers
In a separate bowl, cream the yogurt, cream cheese, Truvia, and vanilla on low with a hand mixer. Stir in the chocolate chips with a spoon.
To serve, first pour the dip into a small dish. Top with the cherry syrup and eat with chocolate chip cookies or chocolate graham crackers.