This cheesecake dip recipe is easy to make and comes together in 5-10 minutes! It’s a great dessert for parties, potlucks, and more. Just be careful: it’s super addicting!
This recipe serves 16 people and costs approximately $4.82 to make. That’s just $0.30 per serving.
Table of Contents
Cheesecake Dip
When I get really busy, but I still want to or need to make dessert, I look for a few things in a recipe. For instance:
● Is it easy?
● Is it fast?
● Do I have to buy a lot of ingredients?
● Will I have to turn on my oven?
That’s why dessert dips like this cheesecake dip are so wonderful. No cooking, super quick, super simple, just four ingredients, and completely delicious!
Cheesecake dip is my favorite thing to bring to a party because everyone raves about it! It’s also extremely versatile. Use your favorite mix-ins (different berries, chocolate chips, candy pieces, etc.). Or serve it up plain.
Dessert dips are some of my favorite sweets. Suppose you want to serve a few variations at your next get-together or just want inspiration. In that case, I recommend trying out other cheesecake dips like coconut cream pie, lemon cream pie, peppermint, gingerbread, Andes mint, chocolate chip, and cream cheese caramel apple!
Cheesecake Dip Ingredients and Estimated Cost
Per Serving Cost: $0.30
Recipe Cost: $4.82
- 1 ½ cups heavy whipping cream: $1.30
- 8 ounces of cream cheese softened: $2.98
- ½ cup powdered sugar sifted: $0.20
- ½ teaspoon vanilla extract or vanilla paste: $0.34
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost will vary depending on what ingredients you already have. I updated the pricing for this recipe in June 2023.
How To Make Cheesecake Dip
*For complete recipe instructions, see the recipe card below.
- In the bowl of a stand mixer fitted with the whisk attachment or a large bowl using a hand-held mixer, beat the whipping cream on high speed until stiff peaks form.
- Transfer the whipped cream to a bowl and set aside.
- Whip the cream cheese until smooth (about 1-2 minutes) using the paddle attachment.
- Add the powdered sugar and vanilla. Mix until combined.
- Fold in the whipped cream until combined, and no cream cheese streaks remain.
- Fold in the berries if using.
- Serve immediately, or cover and chill in the refrigerator.
Cheesecake Dip: Storage & Serving Tips
SERVE: As stated above, you can serve this immediately. No need to let it sit in the fridge first! (Which is good because you’ll want to eat it ASAP!)
STORE: Covered, this cheesecake dip will remain fresh in the fridge for three days.
FREEZE: Your cheesecake dip should stay fresh for 3-4 months in an airtight container or freezer bag.
REHEAT: Thaw in the fridge overnight before using your dip once more!
Cheesecake Dip: FAQs
This produces about four cups of dip.
This quick and easy recipe shouldn’t take much longer than 10 minutes!
My favorite things to dip into this are graham crackers, vanilla wafers, Oreos, chocolate graham crackers, chocolate-covered pretzels, and apple slices. Yum! My kids love animal crackers with it, too, as well as strawberries. All in all, honestly? You could dip anything in here and have it taste wonderful!
● Fruit syrups mixed in for a fruity dip
● Candy pieces (Reese’s, M&M’s, etc.)
● Nuts like pecans always taste good in this dip
● Caramel, chocolate, or marshmallow sauces mixed in for a sundae-esque dip
● Blueberries and strawberries for a 4th of July/patriotic-themed dip (serve it with a patriotic funnel cake!)
● You can also top plain cheesecake dip with a can of cherry pie filling. Add mini chocolate chips to make it a black forest dip!
● Mix in any flavor of instant pudding to the mix, Some favorites of mine are butterscotch and pistachio!
● Add 1 cup of grained crushed pineapple, ¼ teaspoon of coconut extract, and toasted coconut for a pina colada-inspired dip
More Dessert Recipes
- Strawberry Tartlets
- Homemade Cherry Cheesecake
- Easy Sugared Cranberries
- Blueberry Crumb Bars
- Fried Apples
Cheesecake Dip
Equipment
- Measuring cups
- Measuring spoons
- standing mixer
- whisk attachment
- paddle attachment
- mixing bowl
- mixing spoon
Ingredients
- 1 ½ cups heavy whipping cream
- 8 ounces cream cheese softened
- ½ cup powdered sugar sifted
- ½ teaspoon vanilla extract or vanilla paste
- 1 cup chopped strawberries, optional plus more for garnish
- 1 cup blueberries, optional plus more for garnish
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand-held mixer, beat on high speed until stiff peaks form.
- Transfer whipped cream to a bowl and set aside.
- Using the paddle attachment, whip the cream cheese until smooth, about 1-2 minutes.
- Add the powdered sugar and vanilla, and mix until combined.
- Fold in the whipped cream until combined and no cream cheese streaks remain.
- Fold in the berries if using.
- Serve immediately, or cover and chill in the refrigerator.
Notes
Nutrition
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First of all, Cheesecake dip? Genius!!!!!! Second of all, a patriotic post?! AMAZING!!!! These are my kind of recipes for sure!!! Thanks for sharing and I’m super pumped to make this dip ASAP!!
Do you think I could use cool whip instead of whipping cream? We’re big fans of cool whip!
Yes, absolutely! Just use a regular (4 ounce, I think) container of cool whip instead of the whipped cream.
it look good… thank you for sharing
This dip is PERFECT for 4th of July!
What a great recipe to serve for the Military Holidays! I bet the kids and adults alike would go crazy for this at our parties. Making this for the 4th!
Love how quick and easy this is to put together! Will definitely be a hit for the 4th or any occasion in the future! Yum!
I cannot wait to make this for Fourth of July! It looks so delicious, I could probably eat it by the spoonful!
We’ll be enjoying this all summer long. Thanks for a delicious recipe!
Never thought of making a cheesecake dip! This looks so good!
Thank you! I hope you enjoy, it’s always a hit when I make it!
I don’t think I want to share this. I could easily eat it all by myself…but I won’t. I’ll share. 😉
Haha, I’m right there with you! 🙂