Creamy Raspberry Cheesecake Dip

Creamy Raspberry Cheesecake Dip (Slow Cooker)
🧾 Ingredients
450 g (16 oz) cream cheese, softened
1 cup powdered sugar
½ cup sour cream
1 tsp vanilla extract
1 cup raspberry pie filling (plus extra for topping)
½ cup white chocolate chips
2 tbsp milk (if needed for thinning)
👩‍🍳 Instructions
Prep the base:
In a bowl, beat the cream cheese, powdered sugar, sour cream, and vanilla until smooth and fluffy.
Layer in slow cooker:
Spread the cream cheese mixture evenly in the slow cooker.
Spoon raspberry pie filling over the top and gently swirl for a marbled effect.
Add chocolate:
Sprinkle white chocolate chips evenly over the mixture.
Cook:
Cover and cook on LOW for 1.5 to 2 hours, stirring once or twice, until warm and smooth.
Stir & adjust:
Stir gently to combine. If too thick, add 1–2 tbsp milk to reach desired consistency.
Serve warm:
Transfer to a serving bowl (or keep warm in the slow cooker).
Top with extra raspberry filling if desired.
🍪 What to Serve With
Graham crackers
Vanilla wafers
Shortbread cookies
Pretzels (sweet & salty combo!)
Fresh fruit (strawberries, apple slices)
💡 Tips
Don’t overcook—just heat until smooth and creamy
You can swap raspberry for strawberry or blueberry pie filling
For extra richness, add ¼ cup heavy cream before cooking