Microwave the white chocolate, stirring every 15 seconds. Set aside.
8 ounces white chocolate
Combine raspberries and sugar in a food processor or blender. Pulse until smooth and fully pureed.
1 cup fresh raspberries, ¼ cup granulated sugar
Strain the mixture through a sieve to remove seeds.
Use a hand mixer to combine softened cream cheese, powdered sugar, vanilla, and sour cream until smooth.
16 ounces block-style cream cheese, 1 ¼ cups powdered sugar, ⅓ cup sour cream, 1 teaspoon pure vanilla extract
Slowly add the melted chocolate. Mix until incorporated.
Drizzle the raspberry sauce over the finished dip. Serve with chocolate or regular graham crackers.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 2 ounces of white chocolate raspberry cheesecake dip. Furthermore, the calorie count does not include any dipping items, such as the graham crackers seen in the photos. Actual calories will vary.The dip can be stored in your fridge for up to 3 days in a sealed container.