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Showing 1-4 of 4
By Chef #647466
on May 13, 2012
When I first made this, I was disappointed that it was not a true cheesecake taste (you know, super rich and sinful). But I served it at a family lunch and it was addictive! The way I liked it best was spread on graham crackers with sliced strawberries placed on top. Since it wasn't so rich, I kept wanting more. Mom equally enjoyed this dip. The only change I made was by accident. I read it wrong and added 2 tablespoons of lemon juice. It turned out delicious! I plan to make this and keep it in the fridge during strawberry season for snacking.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Connie K
on January 16, 2006
This was a really good dip. I really liked the texture, and it held up well. It just wasn't 'cheesecake'y enough for what I was expecting. The cream cheese to a little lost in the topping.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 24, 2004
on May 17, 2004
Wow, Heather, you weren't kidding! This is so simple to make and YUMMY! I substituted the sugar for Splenda as I am diabetic and many of my friends and I are low-carbing. I took it to a party and everyone asked for the recipe. I served it with several fresh fruits but Strawberries were the best. Thanks for the awesome post, Heather!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (20 g)
Servings Per Recipe: 24