Strawberry Cheesecake Dip
This Strawberry Cheesecake Dip gives you all the rich cheesecake flavors without the stress. Just grab graham crackers and dive into this addictive no bake treat!
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
HOW TO MAKE HOMEMADE WHIPPED CREAM: Beat a 1/2 cup of heavy whipping cream with a whisk or hand mixer until soft peaks. Add a 1/4 cup of powdered sugar and continue beating until the whipped cream reaches stiff peaks.
IDEAS FOR DIPPERS: Honey or chocolate graham crackers, shortbread cookies, pretzels, platter of fruits like apples, grapes, pears, and berries.
SWIRL TOGETHER THE LAYERS: If you want 1 gorgeous dip, instead of one with 2 layers, you can swirl them together. Then you'll have a dip with swirls of strawberry pie filling running through it.
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.
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