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This creamy, slightly tangy and deliciously sweet strawberry cheesecake dip is perfect for summer gatherings. Garnished with fresh and freeze dried strawberries, this colorful dessert will bring joy to all those try it.
Why You’ll Love This Recipe!
No Baking Required – It comes together in 5 minutes with simple ingredients—no baking required.
Strawberry Cheesecake Flavors – It delivers all the decadent flavor of a strawberry cheesecake in a light, dip-friendly format. But it’s so much easier than making a full cheesecake!
Crowd Pleaser – It’s a crowd-pleasing option for parties, picnics, or afternoon snacking. We love making it for a simple summer dessert to share!
Ingredients
- Cream Cheese – you’ll need a block of cream cheese, not a spreadable tub.
- Powdered Sugar – fine powdered sugar (icing sugar) is what’s needed here. It blends best with the cream cheese and give you a smooth dip.
- Heavy Cream
- Salt – a little salt just to cut through the sweetness.
- Strawberry Jam – use a good quality strawberry jam, homemade or store bought is fine.
- Vanilla Extract – you can use vanilla extract or vanilla paste. Vanilla paste actually gives this dip a better flavor, but use whatever you have.
- Strawberries – fresh strawberries are needed for the dip, but you can use freeze dried strawberries to garnish the dip.
How to Make Strawberry Cheesecake Dip
Add all of the ingredients, except for the fresh strawberries, to the bowl of your stand mixer and whisk (using the whisk attachment) for around 1 – 2 minutes at speed 6 until the mixture is thick and creamy.
Once the dip is well combined and forming soft peaks, remove the bowl from your stand mixer and use a rubber spatula to gently fold through the fresh, diced strawberries. I don’t like doing this with the stand mixer as I find it mashes up the strawberries too much.
Serve the strawberry cheesecake dip spread over a lipped plate or in a shallow bowl, garnished with fresh or freeze dried strawberries, along with your favorite sourdough crackers or wafers.
Serving Suggestions
There are lots of ways to enjoy this strawberry cheesecake dip (other than just eating it with a spoon – which is totally acceptable by the way). Here are some of the ways we enjoy this strawberry cheesecake dip:
- Serve with fresh fruit and a generous pile of these sourdough cinnamon sugar crackers.
- We love this with big piles of fresh raspberries, blueberries and sourdough vanilla wafers.
- Why not make a batch of sourdough graham crackers to accompany this shareable dip.
How To Store
This strawberry cheesecake dip rarely lasts in our house! Once it’s been served, I don’t like to save the leftovers as it’s been “dipped in” so we discard the leftovers.
If you want to make this ahead of time, I recommend making the dip up to point of adding the strawberries. Store the cream cheese mixture in a glass jar in the fridge for up to 3 days. Stir through the diced strawberries right before serving.
Strawberry Cheesecake Dip
Equipment
- Stand Mixer
Ingredients
- 250 g Cream Cheese , (block, not spreadable)
- 50 g Powdered Sugar
- 50 g Heavy Cream
- 5 g Salt
- 50 g Strawberry Jam
- 5 g Vanilla Extract
- 80 g Strawberries, (fresh, diced – approx 3 large)
Instructions
- Add all of the ingredients, except for the fresh strawberries, to the bowl of your stand mixer and whisk (using the whisk attachment) for around 1 – 2 minutes at speed 6 until the mixture is thick and creamy.
- Once the dip is well combined and forming soft peaks, remove the bowl from your stand mixer and use a rubber spatula to gently fold through the fresh, diced strawberries.
- Serve the strawberry cheesecake dip spread over a plate or in a bowl, garnished with fresh or freeze dried strawberries, along with your favorite sourdough crackers or wafers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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