Strawberry cheesecake dip is a creamy, no-bake appetizer with all the flavors of cheesecake - in a fraction of the time! A fluffy, whipped cream cheese filling is topped with strawberry jam and served with graham crackers.
Cheesecake, as an appetizer? Sign me up! You're going to love this strawberry cheesecake dip because it satisfies all your cheesecake cravings, without the need to turn on the oven. This dip is ready in less than 10 minutes!
Cheesecake dip starts with a sweetened cream cheese base, mixed with a fluffy homemade whipped cream. Topping this cheesecake dip is a sweet strawberry topping - you can use jam, homemade strawberry topping, or ice cream topping.
Serve this dip with a sleeve of graham crackers, vanilla wafers, pretzels, or apple slices. It's perfect for sharing with your sweetheart on Valentine's Day, or serving at a summer picnic on the Fourth of July.
Ingredients and substitutions
Strawberry jam can be homemade or store bought, and can be substituted with any type of strawberry topping, like ice cream topping or homemade strawberry topping. Or, try a different flavor of jam, like raspberry jam, peach jam, or blackberry jam.
Heavy cream is a must for making homemade whipped cream. Other dairy products, like half & half or milk will not work because they do not contain enough fat to whip into whipped cream.
The heavy cream and ¼ cup of confectioner's sugar can be substituted with 1 cup of store bought Cool Whip (but homemade tastes much better!).
Cheesecake dip can be served with graham crackers, apple slices, vanilla wafers, or pretzels.
Tips and tricks
- Soften your cream cheese - it mixes smoothly and easily with the other ingredients. Set it on the counter an hour before beginning.
- If you've never made your own whipped cream before, I have a full post with tips and tricks: Homemade Whipped Cream.
- Use very cold heavy cream, straight from the refrigerator.
- Use a hand mixer - whipping by hand takes longer and requires a lot of elbow grease!
- Do not overmix your whipped cream - it will separate. Mix until you see medium to stiff peaks, then stop the mixer.
- To fold your ingredients together, run a spatula around the sides and bottom of the bowl, folding the mixture on top of itself. Repeat until evenly incorporated. This prevents the airy whipped cream from deflating.
- If your jam or topping is very thick, microwave it in 10 second bursts until thin enough to pour (but not hot).
Make ahead and leftovers
Cheesecake dip can be made up to 2 days ahead of time and stored in a sealed container in the refrigerator.
The strawberry topping can sometimes bleed into the cheesecake filling. I recommend storing them separately and adding your topping just before serving.
Leftovers will keep for 3-4 days in the refrigerator in a sealed container.
I do not recommend freezing cheesecake dip - dairy products can separate when frozen and thawed.
What to serve with cheesecake dip
- Graham crackers
- Chocolate graham crackers
- Teddy grahams
- Vanilla wafers
- Apple slices
- Shortbread cookies
Strawberry Cheesecake Dip
- 8 ounces (227 g) cream cheese, softened
- 1 cup (113 g) confectioner's sugar
- ½ teaspoon vanilla extract
- ½ cup (113 g) heavy cream
- ¼ cup (85 g) strawberry jam
- In a bowl, add softened cream cheese, confectioner's sugar, and vanilla extract. Mix until fully combined and creamy. Set aside.
- In a separate bowl, add heavy cream. Whip for 2-3 minutes on medium speed until medium peaks form. Once you begin to see ripples in the cream from your mixer and it appears to be holding its shape, stop the mixer and pull the whisk out of the bowl. If the tip of the whipped cream mostly holds its shape and eventually droops slightly, your whipped cream is ready. Take care not to over-mix or your whipped cream will separate.
- Gently fold whipped cream into cream cheese mixture until fully incorporated. Spread cheesecake dip into a wide, shallow bowl and top with strawberry jam. Use a knife to swirl strawberry topping into dip.
- Serve immediately with graham crackers, or store in the refrigerator until ready to serve.
- Strawberry jam can be substituted with strawberry ice cream topping, homemade strawberry topping, or any flavor of jam, like raspberry, peach, or blackberry.
- Serve with graham crackers, pretzels, apple slices, or vanilla wafer cookies.
- Cheesecake dip will keep in a sealed container in the refrigerator for 3-4 days.
This is so delicious! I have made it several times already, and it always gets compliments.
How much dip is considered a serving?
I added up the weight of the ingredients, which came out to about 67 grams per serving (when serving 8 people). It's hard to say exactly how much volume of dip this recipe makes, since the whipped cream portion can vary depending on how well it is whipped and folded in. I'd guess that this recipe makes about 2.5 cups of dip, so one serving will be a little less than 1/3 of a cup total.