With minimal ingredients, low added sugar, and the easiest method, this no-bake Strawberry Cheesecake Dip is an easy snack or dessert to share with the kids. It’s delicious with graham crackers, and you can make it ahead of time and stash it in the fridge until you’re ready to serve!
After making a few varieties of cheesecake dip recently, I realized that I could add a layer of berries to transform it into a whole new option. This Strawberry Cheesecake Dip is so darn easy, takes just minutes to make, and is satisfying since it includes protein and beneficial fats.
It’s so good as a snack or as a dessert—and is yummy for all ages.
I love this type of easy recipe for kids because I can make it using basic ingredients I usually have in the house. It works with fresh or frozen strawberries, too. And it’s just so simple and quick to make as a dessert for kids or an after school snack.
(You may also like these yummy options including Yogurt Dip for Fruit, Cheesecake DIp, No-Bake Cheesecake Cups, and No-Bake Greek Yogurt Cheesecake.)
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Strawberry Cheesecake Dip so you know what to pick up from the store or have ready.
- Cream cheese: A portion of regular cream cheese helps to thicken the cheesecake mixture when it’s combined with the yogurt and adds the classic creaminess we want in cheesecake. I use full fat cream cheese, though low fat would work too if that’s what you have.
- Greek yogurt: Plain whole milk Greek-style yogurt is the best option in this mixture since it’s thick and lower in moisture content than regular style yogurt. It ensures the cheesecake mixture is thick and creamy.
- Honey: You can use honey (for kids over age 1) or maple syrup to sweeten the cheesecake mixture to taste. You could also use powdered sugar if you prefer.
- Lemon juice: A little fresh lemon juice brightens the flavor of the yogurt mixture without making it lemony.
- Vanilla: I love adding vanilla extract to my cheesecake filling to ensure it has the classic flavor we want.
- Strawberries: You can use fresh or frozen berries to make the fresh strawberry layer in this dip. (If you want a no-cook option, simply swap in strawberry jam.)
- Graham crackers or other dippers for serving.
Step-by-Step Instructions
Here’s a preview of how to make this Strawberry Cheesecake Dip so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the ingredients (except the berries) to a medium bowl.
Step 2. Whisk to blend very smoothly.
Step 3. Simmer the berries to thicken. Sweeten to taste. Puree smooth if desired.
Step 4. Layer the berries over the cheesecake mixture in a serving bowl or single-serve jars. Serve cold with dippers.
Frequently Asked Questions
You can skip adding the honey or maple syrup though it will taste much more like cheesecake if you use the amounts that I list in the recipe.
You can cook down fresh or frozen strawberries to make a flavorful strawberry sauce or you can use strawberry jam if you want a no cook option.
Yes, you can use a nondairy Greek style yogurt and vegan cream cheese.
How to Store
Store Strawberry Cheesecake Dip, covered in the fridge for up to 5 days in an airtight container. It thickens a little as it chills, which just makes it even more yummy and creamy!
Best Tips for Success
- You can use fresh or frozen berries to make the fresh strawberry layer in this dip. (If you want a no-cook option, simply swap in strawberry jam.)
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
- Turn this into Chocolate Cheesecake Dip by stirring in 2 tablespoons unsweetened cocoa powder.
- If you have more strawberries, try my Strawberry Sauce and Strawberry Yogurt.
I’d love to hear your feedback on this recipe, so please comment below to share!
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Use strawberry jam to keep this quick or: Slice the strawberries and remove the stems. Add to a blender and puree.
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Add the strawberry puree to a small pot over medium-low heat. Simmer, stirring often, for about 20 minutes or until the berry mixture thickens. Remove from heat and let cool slightly.
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Add the remaining ingredients (except the fruit or graham crackers) to a medium bowl.
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Whisk until well mixed and creamy. Taste and increase sweetness as desired.
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Place the Cheesecake Dip into the fridge to chill for 2 hours before serving to allow it to firm up slightly.
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Serve topped with the strawberry mixture alongside sliced fruit and graham crackers, or other foods as you like.
- Store Cheesecake Dip covered in the fridge for up to 5 days in an airtight container.
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
- Serve with sliced strawberries, sliced apples or pears, graham crackers, or other foods as you like.
- Turn this into Chocolate Cheesecake Dip by stirring in 2 tablespoons unsweetened cocoa powder.
Calories: 75kcal, Carbohydrates: 6g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 15mg, Sodium: 49mg, Potassium: 42mg, Fiber: 0.02g, Sugar: 5g, Vitamin A: 191IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 0.05mg
