Cheesecake Dip

This easy no-bake Cheesecake Dip is rich, creamy, and loaded with cheesecake flavor, topped with strawberry jam, buttery graham cracker crumbs, and fresh blueberries.

Prep Time1 15

Chill Time1

Total Time2 15

Course: Dessert

Cuisine: American

Servings: people

Calories: 215kcal

Author: Stephanie

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, Apple Slices, Shortbread Cookies, Cinnamon Pita Chips, or Biscotti!

US Customary - Metric

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

Pro Tips:

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.

Nutritional information is an estimate and is per serving. This recipe makes 12 servings.

Nutrition