My Strawberry Cheesecake Dip tastes just like creamy, sweet-tangy cheesecake in dip form! It’s perfect for serving with fresh fruit or graham crackers at parties, potlucks, and picnics.
This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
Strawberry Cheesecake Dip
With my daughter back in school, I’ve got school lunches and after-school snacks on my mind. I created this strawberry cream cheese dip to make her afternoon snack a little more exciting, but it’s actually become a favorite party dip ever since! I made this cheesecake dip a bit lighter by adding Stonyfield Organic 0% Fat Plain Yogurt to the cream cheese. The result is rich, creamy, and tastes just like No-Bake Cheesecake swirled with strawberry preserves.
Why You’ll Love This Cheesecake Dip Recipe
This dip is a variation of my Cheesecake Yogurt Dip that’s perfect for dipping Fruit Kabobs, graham crackers, cookies, and more.
- Classic cheesecake flavors: This strawberry cheesecake dip has all the sweet, tangy, creamy flavors of a classic cheesecake. Minus the springform pan, water bath, and baking!
- Ready in 10 minutes: Whether I’m whipping it up for an after-school snack or preparing this dip for a potluck, it’s quick and easy. You can even make it ahead of time.
- Versatile: Serve this strawberry cheesecake dip on game day or as a sweet treat at Easter brunch, Mother’s Day, or at the holidays.
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.
Ingredients You’ll Need
Here are the simple ingredients needed to make this creamy strawberry cheesecake dip recipe. See the recipe card below for the exact measurements.
- Plain yogurt. My favorite is Stonyfield Organic yogurt, but you can use any plain or Greek yogurt you have.
- Cream cheese, low-fat or full-fat, softened.
- Vanilla extract or an equal amount of vanilla paste.
- Lemon zest or a dash of lemon extract if you don’t have fresh lemons.
- Sugar gives the dip structure. You can use granulated sugar or powdered sugar.
- Strawberry preserves, either store-bought or homemade. Try homemade Strawberry Rhubarb Compote for a different flavor profile.
How to Make Strawberry Cheesecake Dip
This 6-ingredient cheesecake dip is so easy to make and will keep in the refrigerator for up to three days.
- Make the base. Using a hand mixer, combine the cream cheese, yogurt, sugar, lemon zest, and vanilla extract. Place the dip in the fridge to chill.
- Swirl in the preserves. When it’s time to serve, stir the strawberry preserves into the dip. Enjoy!
Easy Variations
- Different yogurt. Swap plain yogurt with vanilla or strawberry-flavored yogurt.
- Different preserves. Make a blueberry cheesecake dip by subbing the strawberry preserves with blueberry, or use raspberry preserves.
- Add-ins. Stir in dark chocolate chips or white chocolate chips.
What to Serve with Strawberry Cheesecake Dip
The great thing about this strawberry cheesecake dip is that you could serve it with any dippers that you love. These are some of my favorites:
- Graham crackers
- Strawberries
- Bananas
- Fruit skewers with strawberries, kiwis, and pineapple
- Angel food cake
How to Store
- Keep refrigerated. Store this strawberry cheesecake dip covered in the fridge for up to 3 days. Due to the dairy in the recipe, I don’t recommend freezing.
More Strawberry Desserts
Strawberry Cheesecake Dip
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.
- 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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- Swap the plain yogurt for vanilla.
- Make a blueberry cheesecake dip by subbing the strawberry preserves
with blueberry.
If you love cheesecake like I do, you have to give this a try! So good with fresh fruit and Graham crackers! I think next time I will leave out the whey (the liquid that puddles on top) from the yogurt. It was a little thin but the taste *chef’s kiss*!! 🤤
My whole family loved this dip!!! I served it with gluten free vanilla wafers, fresh blackberries and strawberries. I will make this lots more!
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!
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.
You have to make this it is so good
Mine turned out with a very loose, soupy consistency. Maybe I let the cream cheese get too soft. It still tasted great, though!
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.
Go for it! I would use pumpkin butter instead, see pumpkin butter recipe on my blog
Looks good. Do you use a specific brand of preserves that you use?
I like Polamer all fruit