Strawberry Cheesecake Dip
Just because it’s hot outside doesn’t mean you can’t have dessert! This fluffy, easy no bake Strawberry Cheesecake Dip is a strawberry cream cheese dip made with homemade whipped cream instead of Cool whip and makes a great snack for fruit, graham crackers, pretzels and more.
In case it’s not obvious with the overflowing amount of strawberry recipes I have, it’s probably my favorite summer fruit.
Mostly because you can pick your own fresh strawberries in PA starting in June.
Usually I end up with 5-6 pounds, so plenty of fresh berries to work with.
But because peak strawberry season is in June, it’s usually too hot to turn on the oven for my strawberry swirl cheesecake.
Sure, there’s strawberry cheesecake ice cream, but you have to wait for it to freeze (not to mention remembering to put the canister into the freezer before churning).
What better way to enjoy strawberries than with Strawberry Cheesecake Dip? It’s a no bake strawberry cream cheese dip with fresh strawberries and homemade whipped cream.
It’s similar to my Caramel Apple Cheesecake Dip but better suited for spring and summer.
Eat it with graham crackers, fresh strawberries, pretzels, and/or a spoon for an easy summer snack.
Or spread it on top of your bagel (it has cream cheese after all!) or a slice of angel food cake.
Serve it in mini phyllo cups like I did with my peanut butter fruit dip.
Or if you really want to be fancy, layer it into parfait glasses with cubes of angel food cake or sponge cake cupcakes.
Ingredients For Strawberry Cheesecake Dip
Ready to make strawberry cream cheese dip? Gather the following ingredients:
- Strawberries: Fresh strawberries work best as you need to chop and puree them. However, if you’re using frozen let them thaw first then drain excess liquid before proceeding.
- Heavy whipping cream: Typically no bake cheesecake dips are made with Cool Whip, but I made homemade whipped cream to fold into the filling.
- Cream cheese: Use a block of full-fat cream cheese (not whipped or in a tub). Using low fat and especially fat free may result in a watery filling.
- Powdered sugar: Sweetens the filling in addition to the strawberries
- Vanilla: Brings out the strawberry flavor
How To Make Strawberry Cheesecake Dip
To make your cream cheese strawberry dip, first puree half of your strawberries in a blender then strain.
Next, beat your heavy cream on high speed until it thickens and stiff peaks form. That means when you pull the beater up, peaks will form and not fall over.
Transfer your whipped cream to another bowl and keep cold in the refrigerator.
In the same mixing bowl (no need to clean as long as you got all of the whipped cream out), beat together the cream cheese, sugar, strawberry puree, and vanilla until smooth and creamy.
Scrape down the bowl then fold in your whipped cream until no white streaks remain. Don’t know what that means? Learn how to fold whipped cream from The Kitchn.
Fold in your remaining chopped strawberries then transfer to a bowl. Refrigerate for at least 1 hour before serving with fruit, graham crackers, or pretzels.
More Strawberry Recipes
Enjoyed this strawberry dip recipe? Check out these other delicious recipes using strawberries:
- 1 cup chopped strawberries
- 1/4 cup heavy whipping cream, cold
- 4 ounces (1/2 block or 4 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 2 tablespoons powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- In a blender, puree 1/2 cup strawberries. Strain to remove seeds.
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream on high speed until it thickens and stiff peaks form, roughly 2-3 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese, sugar, strawberry puree, and vanilla until smooth and creamy, about 2-3 minutes.
- Scrape down the bowl then fold in the whipped cream until no white streaks remain then fold in remaining 1/2 cup strawberries.
- Refrigerate for at least 1 hour before serving.