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Strawberry Cheesecake Dip

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Strawberry Cheesecake Dip tastes just like cheesecake in dip form – perfect for serving with fresh fruit or graham crackers.

Strawberry Cheesecake Dip
Strawberry Cheesecake Dip

With Madison back in school, I’ve got school lunches and after-school snacks on my mind. She’s always so hungry after school, so I created this strawberry cream cheese dip to make her afternoon snack a little more exciting. I made this cheesecake dip a bit healthier by adding Stonyfield Organic 0% Fat Plain Yogurt to the cream cheese for extra protein and less fat.

Strawberry Cheesecake Dip

I partnered with Stonyfield Organic to make this yogurt cheesecake dip. Their 0% Fat Plain Yogurt is perfect for this recipe. It adds over nine grams of protein with 0 fat and is so smooth and creamy. You could also use their 0% Fat Vanilla Yogurt. With Stonyfield, you know you’re eating the best yogurt, thanks to their commitment to providing products with only organic ingredients and no toxic, persistent pesticides.

How to Make No-Bake Strawberry Cheesecake Dip

This 6-ingredient cheesecake dip is so easy to make and will keep in the refrigerator for three days.

  • Use a hand mixer to combine the cream cheese, yogurt, sugar, lemon zest, and vanilla extract and then refrigerate. You can refrigerate overnight or up to 3 days.
  • Right before serving, mix in the strawberry preserves.

What to Serve with Strawberry Cream Cheese Dip

The great thing about this strawberry dipping sauce is that you could serve it with whatever fruit or other dippers your kid loves. Some of our favorites are below:

  • Graham crackers
  • Strawberries
  • Bananas
  • Fruit skewers with strawberries, kiwis, and pineapple
  • Angel food cake

Variations:

  • Swap the plain yogurt for vanilla.
  • Make a blueberry cheesecake dip by subbing the strawberry preserves with blueberry.

Cheesecake Dip with strawberry preserves swirled on top.Cheesecake Dip with strawberry preserves swirled on top.

More Strawberry Desserts You’ll Love:

Strawberry Cheesecake Dip

4.75 from 4 votes
6
Cals:103
Protein:3.5
Carbs:16.5
Fat:3
Strawberry Cheesecake Dip tastes just like cheesecake in dip form – perfect for serving with fresh fruit or graham crackers.
Course: Dip, Snack
Cuisine: American
Strawberry Cheesecake Dip
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Yield: 6 servings
Serving Size: 1 /3 cup

Ingredients

  • 1 cup 0% fat Stonyfield Organic plain yogurt
  • 4 ounces 1/3 less fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 2 tablespoons sugar
  • 1/4 cup strawberry preserves
  • Strawberries, for serving

Instructions

  • In a medium bowl, using a hand mixer beat the cream cheese with yogurt, vanilla, lemon zest and sugar until sugar dissolves and the dip is smooth.
    beating dip ingredients
  • Refrigerate until ready to eat.
  • Transfer the mixture to a serving bowl and gently stir in the preserves to swirl.
  • Serve immediately with strawberries and graham crackers (optional) for dipping.

Last Step:

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Notes

Variations:
  • Swap the plain yogurt for vanilla.
  • Make a blueberry cheesecake dip by subbing the strawberry preserves
    with blueberry.
Refrigerate leftovers for up to 3 days.

Nutrition

Serving: 1 /3 cup, Calories: 103 kcal, Carbohydrates: 16.5 g, Protein: 3.5 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 13.5 mg, Sodium: 100 mg, Sugar: 16 g

Categories:

Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

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8 comments on “Strawberry Cheesecake Dip”

  1. My kids loved this dip with fresh cut strawberries! I used raspberry jam because that’s what I had on hand, and greek yogurt, and it turned out great!

  2. Love this! I used allulose instead of sugar and sugar-free Polaner strawberry preserves. So good. I used a muffin tin to freeze individual portions for a frozen cheesecake yogurt situation. 

    1. Mine turned out with a very loose, soupy consistency. Maybe I let the cream cheese get too soft. It still tasted great, though!

  3. This time of year, my kids would probably flip for pumpkin cheesecake dip. I’ll try making it with canned organic pumpkin purée instead of strawberry preserves.