Easy Strawberry Cheesecake Dip (Print version)
A fluffy no-bake strawberry cheesecake dip with cream cheese, whipped cream, strawberry preserves, and crunchy graham cracker crumbs.
# Ingredients:
For the cheesecake dip
01 -
8 oz (225 g) full-fat block cream cheese, softened
02 -
1/2 cup (60 g) powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1/4 teaspoon kosher salt
05 -
1/2 cup (120 ml) cold heavy cream
06 -
1/3 cup (105 g) strawberry preserves
07 -
2 tablespoons graham cracker crumbs, plus more for topping
For serving
08 -
Graham crackers, vanilla wafers, pretzels, fresh strawberries, or apple slices
# Instructions:
01 -
Let the cream cheese sit at room temperature for about 45 minutes, until very soft. If needed, microwave it in 5-second bursts just until pliable, not melted.
02 -
Beat the cold heavy cream in a chilled bowl with a hand mixer or stand mixer until stiff peaks form, 1-3 minutes. Set aside.
03 -
In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla, and salt until smooth, fluffy, and slightly lighter, about 2-3 minutes.
04 -
Fold the whipped cream into the cream cheese mixture with a spatula until combined. Do not beat after adding the whipped cream or the dip will lose volume.
05 -
Spread the dip into a shallow bowl. Spoon the strawberry preserves over the top, swirl gently with a knife, and sprinkle with graham cracker crumbs. Serve chilled with your chosen dippers.
# Good to know:
01 -
Best served chilled, either right away or after 20-30 minutes in the refrigerator.
02 -
Nutrition estimate is for the dip only and does not include dippers.
03 -
Use gluten-free cookies or fruit dippers if serving gluten-free guests.