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Cheesecake Dip is an easy 4 ingredient dip recipe that only takes 5 minutes to make. It’s creamy, sweet and tastes like you made cheesecake without all the work. It’s easy to double or cut in half and it’s the perfect dessert that adults and kids love.
I am obsessed with all types of cheesecake, whether it’s no bake cheesecake or baked. But making a cheesecake is labor intensive, however you do it (crust, filling, water baths…) so I played around with making a cheesecake dip and it’s absolutely delicious with simple ingredients you probably already have. The hardest choice is deciding what to dip (fruit? cookies? a spoon?)!
Important Ingredients
- Softened cream cheese: Making sure it’s soft will ensure you’ll have no lumps.
- Powdered sugar: For sweetness (you can substitute granulated sugar if needed)
- Heavy whipping cream: This creates the fluff of the dip. You can substitute cool whip if needed. For a light and airy dip, be sure to whip the mixture with the cream until it holds soft peaks. This means when you lift the beaters, the mixture will hold its shape.
- My favorite dippers are strawberries or apple slices, graham crackers, pretzels, or a spoon.
Recipe Swap
Make it sugar-free: Use Swerve powdered sugar and sugar-free cool whip and you have a sugar free cheesecake dip!
Turn it into strawberry cheesecake dip by swirling in strawberry jam or cherry cheesecake dip by topping with pie filling!
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Cheesecake Dip Recipe
Recipe Video
Ingredients
- 4 ounces (113 g) cream cheese, softened
- ½ cup (57 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (237ml) heavy whipping cream
Instructions
- Beat cream cheese with powdered sugar and vanilla until smooth.
- While mixing on medium high speed, add the heavy whipping cream slowly and continue beating until soft peaks form.
- Chill at least 30 minutes before serving.
- Store leftovers in the refrigerator for up to 2 days. Freezing is not recommended.
Recipe Notes
- Want to substitute cool whip? Just omit the heavy cream and use one 8-ounce container of whipped topping.
- Make it sugar-free: Use Swerve powdered sugar and sugar-free cool whip and you have a sugar free cheesecake dip!
Recipe Nutrition
How to Make Cheesecake Dip
- If the cream cheese is room temperature it should mix with the confectioners’ sugar easily.
- Make sure your heavy whipping cream is cold!
- You’ll want to add the cream slowly to the cream cheese mixer while mixing to create a fluffy and thick whipped cream. It’s easiest to do this with a stand mixer, but a hand mixer works just fine.
- Stop mixing when stiff peaks form (they stand up on their own) and no liquid remains.
this was very tasty. It also makes a large amount so be prepared to use it all up at once. I found it only stayed in the fridge a day or so.
*Question*: Would you have a suggestion to make something like the ready made refrigerated cheesecake filling suggested on so many sites using the brand name many people think of for cream cheese…(think PA city)? I simply cannot find this product in Central Florida grocery stores, and I wonder if something made with fresh ricotta, vanilla, sugar might be developed?
You are very clever and inventive, hoping you know of a way to make this so it can be baked inside refrigerated dough triangle-shape-type rolls with a dollop of canned pie filling to make sort of a finger-size sweet treat? Rather like a danish pastry, but not?
*Asking for a friend* (yeah, no. Just myself…).
You could use marscarpone if you can find that – it’s very similar to cream cheese!
When making cheesecake dip if I substitute reg sugar and cool whip how much of each would I use ?
Same amount of granulated sugar and an 8 ounce container cool whip
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