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.
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.