Strawberry Cheesecake Dip
This Strawberry Cheesecake Dip is a refreshing, no-bake dessert that tastes exactly like a deconstructed cheesecake. By folding fresh, juicy strawberries into a whipped cream cheese base, you create a dip that is light enough for a summer snack but decadent enough for a party platter. Letting it chill in the fridge is the secret to getting that thick, “scoopable” texture that holds up against a graham cracker.
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Strawberry Cheesecake Dip
Ingredients:
| THE CREAMY BASE | AMOUNT |
| Cream cheese, softened | 8 oz |
| Powdered sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| THE MIX-INS & SIDES | AMOUNT |
| Fresh strawberries, chopped | 1 cup |
| Graham crackers or fruit slices | For serving |
| Honey (optional) | For drizzling |
How To Make Strawberry Cheesecake Dip:
Step 1: Whip the Base: In a medium mixing bowl, beat the 8 oz of softened cream cheese, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract. Use an electric mixer on medium speed until the mixture is completely smooth, airy, and free of lumps.
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Step 2: Prepare the Fruit: Wash, hull, and finely chop the 1 cup of fresh strawberries. If the strawberries are very juicy, pat them dry with a paper towel after chopping to prevent the dip from becoming watery.
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Step 3: Combine: Gently fold the chopped strawberries into the cream cheese mixture using a rubber spatula. Aim for an even distribution so every bite has a bit of fruit.
Step 4: Chill: Transfer the dip to a serving bowl. Cover and refrigerate for at least 1 hour. This resting period allows the sugar to macerate the strawberries slightly, deepening the flavor of the dip.
Step 5: Serve: Serve the dip chilled. Arrange graham crackers, vanilla wafers, or apple slices around the bowl. For a gourmet finish, add a light drizzle of honey over the top just before serving.
