Get my Cookbooks! Cheesecake Dip
This no-bake Cheesecake Dip is easy to make with a light and fluffy cheesecake filling topped with strawberry jam, buttery graham cracker crumbs, and fresh blueberries.
Cheesecake Dip
I don’t make a ton of desserts here at The Cozy Cook, but cheesecake is my absolute weakness, and this Cheesecake Dip is something I am super proud of and excited to share! The level of creamy, sweet, fluffy, richness is spot on, it’s literally cheesecake in dip form. If you serve this up at a party, you’re guaranteed to leave home with an empty bowl. The red white and blue theme makes it perfect for the 4th of July and Memorial Day!
Serve this up with any combination of Graham Cracker Cookies, Pretzels, Vanilla Wafers, Apple Slices, Shortbread Cookies, Cinnamon Pita Chips, or Biscotti! Be sure to check out my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Beat softened cream cheese with an electric hand mixer until smooth. Add powdered sugar, sour cream, lemon juice, vanilla extract, and salt. Beat until fluffy.
Whip the cold heavy cream and sugar in a separate bowl until medium peaks form. About 4 minutes.
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Fold the whipped cream into the cream cheese mixture. Transfer to a serving bowl.
Spread the strawberry jam over the top, leaving a white perimeter around the edge. Cover and chill for 1 hour or up to overnight.
Combine the graham cracker crumbs and melted butter and sprinkle it over the dip. Top with blueberries and serve!
Make-Ahead Method
- Prepare the cream cheese spread and top with jam as outlined. Cover and refrigerate for 1 day, (2 days max). Top with graham cracker mixture and blueberries just before serving.
Pro Tips
- Cream Cheese: I recommend Philadelphia brand cream cheese from a block (not a tub) for an ideal flavor and consistency. It needs to be at room temp and whipped on its own before combining with the other ingredients to ensure a silky-smooth consistency.
- Graham Crackers: I pulse graham crackers in a mini food processor instead of buying graham cracker crumbs. This way I can use the remaining crackers for serving.
- Whipped Cream: An 8 oz. tub of cool whip can be used instead of making your own with heavy cream/sugar, but the homemade version is so much better and has nearly half the amount of sugar, which keeps the sweetness at the right level since we’re topping this with strawberry jam.
- Strawberry Jam: I use Stonewall Kitchen Strawberry Jam. It has a vibrant red color, is uniform in consistency, and tastes amazing in this dip!
- Lemon Juice: The acidity of the lemon juice brightens the cream cheese flavor, it doesn’t make the finished dish taste like lemon. Fresh lemon juice (vs. bottled) is ideal.
- Dipping options include Graham Crackers, Pretzels, Vanilla Wafers, Fresh Fruit, Shortbread Cookies, Cinnamon Pita Chips, or Biscotti!
- An immersion blender can be used if you don’t have an electric hand mixer, but a hand mixer is preferred.
Storage
- Cover and store leftovers in an airtight container, the blueberries should be removed first. It’s best if used within 3 days but it can stay good for up to 5 days.
Tools For This Recipe
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- Electric Hand Mixer– Needed for a smooth and fluffy consistency.
- Pie Pan– My serving bowl of choice!
- Silicone Spatulas- For scraping the filling from mixing bowls.
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Try These Next
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- Blueberry Cobbler
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- BEST Bean Dip
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- Spinach and Artichoke Dip
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- Italian Pasta Salad
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- German Potato Salad
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- Corn Salad
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Cheesecake Dip
Ingredients
- 2 (8 oz.) blocks Philadelphia cream cheese, softened
- ¾ cup powdered sugar
- ¼ cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup cold heavy whipping cream
- 2 tablespoons sugar
- ½ cup strawberry jam
- ⅓ cup graham cracker crumbs, see notes
- 1 tablespoon butter, melted
- ⅓ cup blueberries
Dipping Options
- Graham Crackers, Pretzels, Vanilla Wafers, Fresh Fruit, Shortbread Cookies, Cinnamon Pita Chips, or Biscotti!
Equipment
Instructions
- Note: The cream cheese needs to be at room temperature in order to blend smoothly with the other ingredients (i.e. no lumps). It should sit out for 60 minutes or so depending on how warm your kitchen is.
- Add the softened cream cheese to a large bowl. Beat it with an electric hand mixer until completely smooth.
- Add the powdered sugar, sour cream, lemon juice, vanilla extract, and salt. Beat until fluffy.
- Add the cold heavy cream and sugar to a separate large bowl. Use the hand mixer to whip it on medium-high speed until medium peaks form. About 4 minutes. (Don’t over-whip, it will become too heavy/dense.)
- Fold the whipped cream into the cream cheese mixture until combined.
- Transfer to a serving bowl (I use a pie pan). Gently spread the strawberry jam over the top, leaving a white perimeter around the edge. Cover and chill for 1 hour or up to overnight.
- Combine the graham cracker crumbs and melted butter. When ready to serve, sprinkle it over the dip. Top with blueberries and serve!
Notes
- Cream Cheese: I recommend Philadelphia brand cream cheese from a block (not a tub) for an ideal flavor and consistency.
- Graham Crackers: I pulse graham crackers in a mini food processor instead of buying graham cracker crumbs. This way I can use the remaining crackers for serving.
- Whipped Cream: An 8 oz. tub of cool whip can be used instead of making your own with heavy cream/sugar, but the homemade version is so much better and has nearly half the amount of sugar, which keeps the sweetness at the right level since we’re topping this with strawberry jam.
- Strawberry Jam: I use Stonewall Kitchen Strawberry Jam. It has a vibrant red color, is uniform in consistency, and tastes amazing in this dip!
- Lemon Juice: The acidity of the lemon juice brightens the cream cheese flavor, it doesn’t make the finished dish taste like lemon. Fresh lemon juice (vs. bottled) is ideal.
- An immersion blender can be used if you don’t have an electric hand mixer, but a hand mixer is preferred.
Make Ahead Method:
- Prepare the cream cheese spread and top with jam as outlined. Cover and refrigerate for 1 day, (2 days max). Top with graham cracker mixture and blueberries just before serving.
Storage:
- Cover and store leftovers in an airtight container, the blueberries should be removed first. It's best if used within 3 days but it can stay good for up to 5 days.
