The 4-Ingredient Cream Cheese Dip I Can't Stop Thinking About

Classic cheesecake is a decadent dessert that just about everyone loves. But did you know that there’s an easier way to serve it? No-bake cheesecakes (like this Oreo variety) deliver all of the sweet and tangy flavor without opening the oven door. This summer, I’m leaning into simplicity, so I’m making no-bake cheesecakes even easier by serving them as a dip.

This recipe for strawberry cheesecake dip is made with all of the ingredients you love about strawberry cheesecake, but the sweetened cream cheese is swirled with a 1-ingredient fruit topping and served with crunchy cookie dippers in lieu of a crust. Intrigued? I thought so. Here’s how to make it.

Why You’ll Love It

• It’s super easy. With just 4 easy-to-find ingredients (plus kosher salt) and a few simple steps that take less than 10 minutes, it’s easy to make a party-style dip that tastes just like strawberry cheesecake.

• Have fun with the flavors. Keep the fluffy, sweet cheesecake layer the same and swap out the strawberry preserves for your favorite flavor or in-season fresh fruit.

Key Ingredients in Strawberry Cheesecake Dip

• Cream cheese: Use full-fat cream cheese in a block (not whipped cream cheese) for the classic cheesecake texture and flavor. Soften the cream cheese, then beat until lightened, which makes it easier to fold in the whipped cream.

• Powdered sugar: This type of sugar is finely ground, so it blends seamlessly into the cream cheese with no grainy texture.

• Heavy cream: Fold whipped heavy cream into the sweetened cream cheese to make it deliciously dippable.

• Strawberry preserves: This chunky style of fruit spread delivers stellar strawberry flavor and still has bits of fruit mixed right in.

How to Make Strawberry Cheesecake Dip

1. Whip heavy cream. Make sure the heavy cream is cold before whipping to stiff peaks for best results.

2. Make sweetened cream cheese. Blend cream cheese, powdered sugar, vanilla extract, and salt together until lightened in texture. It should take about 3 minutes to whip enough air into the cream cheese.

3. Fold whipped cream and cream cheese together. Gently fold the whipped cream into the cream cheese mixture until no streaks remain to make the cheesecake.

4. Top with strawberry preserves. Use a skewer to swirl strawberry preserves into the cheesecake mixture and serve with cookies for dipping.

Helpful Tips and Swaps

• Add citrus. Finely grate the zest of a lemon and add a little freshly squeezed juice to the cream cheese mixture if you want a brighter flavor.

• Choose your favorite preserves. Swap out the strawberry preserves for your favorite flavor, such as cherry, apricot, blueberry, or raspberry. You can also serve the cheesecake plain and dip fresh fruit into instead.

• Use whipped topping instead. Use 1 cup thawed frozen whipped topping instead of the heavy cream and fold it right into the sweetened cream cheese. Remember that whipped topping is already sweetened, so consider cutting back on the powdered sugar.

• Get creative with leftovers. Spoon leftovers into mini crumb crusts for personal-size cheesecakes, layer with crushed cookies as a parfait, or transform into stuffed French Toast.

Strawberry Cheesecake Dip Recipe

This 4-ingredient dip tastes just like strawberry cheesecake.

Prep time 10 minutes

Makes 2 1/2 cups

Serves 8 to 10

Ingredients

• 1 (8-ounce) package cream cheese

• 1/2 cup cold heavy cream

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract (optional)

• 1/4 teaspoon kosher salt

• 1/3 cup strawberry preserves

• Serving options: graham crackers, vanilla wafers, shortbread cookies, or cinnamon pita chips, such as Stacy’s

Instructions

1. Let 1 (8-ounce) package cream cheese sit at room temperature until softened, about 45 minutes. (Alternatively, place the cream cheese in a small microwave-safe bowl, and microwave until very soft, about 15 seconds.)

2. Place 1/2 cup cold heavy cream in the bowl of a stand mixer (or a medium bowl if using an electric hand mixer). Beat with the whisk attachment on high speed until stiff peaks form, 1 to 3 minutes. If using a stand mixer, transfer to another bowl. No need to clean out the original bowl.

3. Place the cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt in the now-empty bowl (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until light and very fluffy, scraping down the sides of the bowl as needed, about 3 minutes.

4. Add the whipped cream and gently fold together with a flexible spatula until combined. Transfer to a wide, shallow bowl, and spread into an even layer.

5. Spoon 1/3 cup strawberry preserves evenly over the top. Use the tines of a fork, toothpick, or knife to gently swirl the preserves and cheesecake together. Serve with graham crackers, vanilla wafers, or cinnamon pita chips.

Recipe Notes

Storage: Refrigerate in an airtight container for up to 4 days.

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