Mascarpone Fruit Dip

Mascarpone Fruit Dip! If you're looking for something sweet and simple to serve at any gathering, this creamy fruit dip made with rich Mascarpone cheese and tangy lemon zest is just the thing!

I'm of the opinion that fruit is not dessert... unless it's served with something like this sweet and luscious fruit dip, then maybe we can put it in the dessert category.

This Mascarpone Fruit Dip is simple, yet elegant -- perfect for adding to a fruit tray or serving with graham crackers or Nilla wafers when a sweet craving strikes, or using as a filling for mini tartlets.

The quick prep time makes this recipe a great one to have in your back pocket for last minute gatherings!

Looking for more delectable dessert dips? Try my Mississippi Mud Dip, Strawberry Mojito Dip or Mango Key Lime Cheesecake Dip!

Ingredients

• Heavy whipping cream
• Cream cheese
• Mascarpone cheese
• Powdered sugar
• Vanilla extract
• Lemon zest
• Lemon juice

Instructions

Pour heavy cream into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Beat until whipped and the peaks hold their shape. Scoop into a small bowl and set aside.

In the same bowl (no need to clean!), add cream cheese and mascarpone cheese. Mix until combined and smooth.

Add powdered sugar and, starting on low, mix until completely incorporated and smooth. Add vanilla extract, lemon zest, and lemon juice. Beat until fully incorporated.

Scoop whipped cream into the bowl with the cream cheese mixture and carefully fold it in by hand until the mixture is smooth and creamy.

Spoon the mixture into a serving dish and refrigerate for an hour or so to let the flavors marry.

Before serving, remove from the refrigerator and let it sit for 15-20 minutes so it softens a bit. Serve with fresh fruit or graham crackers for dipping.

Recipe FAQ's

Variations & Substitutions

Try these variations!

• Use a different type of citrus zest and juice to change up the flavor. Lime, orange or grapefruit all work!
• Add a tiny drop of almond extract for a hint of almond flavor.
• Omit the lemon zest and add mini chocolate chips, then serve with cannoli shell pieces for a deconstructed cannoli dip!

While this recipe was originally made to serve as a fruit dip, you can also pipe the mixture into mini phyllo shells and top with fruit as a delicious mini tart!

Mascarpone Fruit Dip

The Kitchen Prep

Mascarpone Fruit Dip! This creamy fruit dip made with rich Mascarpone cheese and bright, fragrant lemon zest is the perfect addition to a fruit tray or dessert platter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Appetizer, Sauce

Cuisine American

Servings 1 cup

Ingredients

  

• ⅓ cup heavy whipping cream
• 8 ounces cream cheese room temperature
• ¼ cup mascarpone cheese
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest
• 2½ teaspoons lemon juice

For Serving

Instructions

 

• Pour heavy cream into the bowl of a stand mixer {or into a large bowl if using a hand mixer} beat until whipped and the peaks hold their shape. Scoop into a small bowl and set aside.
• In the same bowl {no need to clean!} add cream cheese and mascarpone cheese. Mix until combined and smooth.
• Add powdered sugar and, starting on low, mix until completely incorporated and smooth. Add vanilla extract and lemon zest and juice. Beat until fully incorporated.
• Scoop whipped cream into the bowl with the cream cheese mixture and carefully fold it in by hand until the mixture is smooth and creamy.
• Spoon the mixture into a serving dish and refrigerate for an hour or so to let the flavors marry. Before serving, remove from refrigerator and let it sit for 15-20 minutes so it softens a bit. Serve with fresh fruit or graham crackers for dipping.

Notes

Variations

• Use a different type of citrus zest and juice to change up the flavor. Lime, orange or grapefruit all work!
• Add a tiny drop of almond extract for a hint of almond flavor.
• Omit the lemon zest and add mini chocolate chips, then serve with cannoli shell pieces for a deconstructed cannoli dip!

While this recipe was originally made to serve as a fruit dip, you can also pipe the mixture into mini phyllo shells and top with fruit as a delicious mini tart!