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Love strawberry cheesecake? This Strawberry Cheesecake Dip is even better, and easier to make! Creamy no bake cheesecake meets homemade strawberry pie filling for an irresistible treat that’s perfect with graham crackers.
Save those strawberry tops and make my Strawberry Top Simple Syrup! It’s great in cocktails, lemonade, and even iced tea.
Forget complicated cheesecake recipes that take hours and might crack. This Strawberry Cheesecake Dip gives you all those rich, tangy flavors in a no stress dip that’s actually more fun to eat than regular cheesecake.
No waiting for it to set or worrying about perfect slices – just grab a graham cracker and dive in. It’s like having dessert and an appetizer rolled into one addictive treat.
For more strawberry goodness, you might like my Lemon Strawberry Muffins, Strawberry Jam Filled Cupcakes, Strawberry Snack Cake or this super jammy Strawberry Blueberry Pie!
Strawberry Cheesecake Dip Ingredients
Here’s everything you will need to make this recipe and a few important notes too. Keep reading!
- Cream Cheese: You’ll want to use a block of full fat cream cheese that has been brought to room temperature. If it’s even a little cold it will make a lumpy cheesecake layer.
- Whipped Cream: I prefer to make my own using heavy whipping cream and a little powdered sugar. If you prefer store-bought stuff, grab a tub of Cool Whip (the stuff in the can doesn’t work well in this recipe).
- Powdered Sugar
- Fresh Strawberries: Wash them and remove the green tops before you cut them into slices.
- Granulated Sugar
- Cornstarch: This is what thickens the strawberry pie filling, so don’t skip it.
- Water
Dippers
I love serving this dip with chocolate or honey graham crackers, pretzels, and shortbread cookies because those 3 things are typically in strawberry cheesecake type desserts you see online. It also tastes great with a platter of fruits like apples, grapes, berries, and pears.
How to Make Strawberry Cheesecake Dip
1. Make the Strawberry Pie Filling. In a blender, puree the water and a few sliced berries. Pour that into a small saucepan with the sugar and cornstarch, heat over medium until thickened. Remove it from the heat, stir in the berries, and allow the pie filling to cool to room temperature.
2. Whip up the Cheesecake Base. Whip together the cream cheese and powdered sugar until smooth and fluffy. Fold in the whipped cream until combined.
3. Construct and serve your Strawberry Cheesecake Dip. Into your serving dish spread out the cheesecake base in an even layer. Top it with the cooled strawberry pie filling and refrigerate covered until you’re ready to serve with the dippers.
Find the complete recipe instructions with measurements below.
Storing Information
Any leftover Strawberry Cheesecake Dip should be tightly covered with plastic wrap or placed in an airtight container and in the refrigerator. It is best within 5 to 7 days depending on the environment of your refrigerator. I do not recommend freezing this dip because the consistency is weird as it thaws out.
Try These Tasty Variations
Swirl the strawberry pie filling and cheesecake layer together. This means you’ll get one gorgeous dip with pretty red and white swirls running through it instead of keeping the layers separate.
Make your own whipped cream. All you need to do is beat a 1/2 cup of heavy whipping cream with a whisk or hand mixer until soft peaks form. Add a 1/4 cup of powdered sugar and continue beating until it reaches stiff peaks. It’s that easy!
Frequently Asked Questions (FAQ’s)
More Cheesecake Dips You Might Enjoy
I have a whole collection of cheesecake dips just like this, except we call them pie dips from time to time.
Strawberry Cheesecake Dip
EQUIPMENT
- blender or food processor - small
- saucepan - small
- hand mixer - with beater attachments
- serving dish - I used a 10.5 x 7.5 from Staub
INGREDIENTS
- 16 ounces strawberries - sliced
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup water
- 8 ounces cream cheese - softened, full fat
- 4 ounces whipped cream - homemade*, tubbed Cool Whip
- ½ cup powdered sugar
INSTRUCTIONS
- To a small saucepan, add the granulated sugar and cornstarch. Whisk together and set aside.
- To a blender, add the water and a ½ cup of sliced strawberries. Blend until smooth and pour into the saucepan.
- Heat over medium and stir constantly until it becomes a very thick consistency. Remove from heat, pour it over the remaining sliced strawberries and stir until combined. Set aside until cooled completely.
- Whip together the softened cream cheese and powdered sugar with a hand mixer until well combined and fluffy (about 2 to 3 minutes). Add the whipped cream and fold it in until fully incorporated.
- Spread the cheesecake mixture into a baking dish and top with the completely cooled strawberry pie filling. Refrigerate for at least 30 minutes (up to 1 day) before serving with dippers.
RECIPE NOTES
STORING INFORMATION
- Refrigerated in an airtight container or covered tightly with plastic wrap for 5 to 7 days.
- Freezing or storing at room temperature is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
