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Charles Walton IV Photo by: Charles Walton IV

Brandy-Vanilla Cheesecake Dip

Refrigerated cheesecake filling is sold in a tub near the cream cheese. It is fully cooked and ready to use. Serve this incredibly easy but equally impressive dessert dip with sliced pears, apricots, cherries, strawberries, and assorted cookies.

Southern Living OCTOBER 2007

  • Yield: Makes 3 cups
  • Prep time: 5 Minutes


  • 1 (24.2-oz.) container ready-to-eat cheesecake filling
  • 5 tablespoons brandy
  • 1 teaspoon vanilla extract


Stir together all ingredients. Cover and chill until ready to serve.

Note: For testing purposes only, we used Philadelphia Ready-To-Eat Cheesecake Filling.

Orange Cheesecake Dip: Prepare recipe as directed, substituting 1/4 cup orange marmalade, melted, and 2 tsp. grated orange rind for brandy and vanilla.

Rum-Almond Cheesecake Dip: Prepare recipe as directed, substituting 3 to 5 tsp. spiced rum and 1/2 tsp. almond extract for brandy and vanilla.


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Brandy-Vanilla Cheesecake Dip Recipe