Strawberry Cheesecake Dip
With minimal ingredients, low added sugar, and the easiest method, this no-bake Cheesecake Dip is an easy snack or dessert to share with the kids. It's delicious with fresh fruit, takes 5 minutes to make, and you can make it ahead of time and stash it in the fridge until you’re ready to serve!
Servings: 8
Calories: 75kcal
Equipment
Ingredients
- 2 cups fresh strawberries (or 1/4 cup strawberry preserves)
- 4 ounces cream cheese (softened at room temperature)
- ½ cup plain Greek yogurt
- 2-4 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- Sliced fruit, graham crackers, as desired
Instructions
- Use strawberry jam to keep this quick or: Slice the strawberries and remove the stems. Add to a blender and puree.
- Add the strawberry puree to a small pot over medium-low heat. Simmer, stirring often, for about 20 minutes or until the berry mixture thickens. Remove from heat and let cool slightly.
- Add the remaining ingredients (except the fruit or graham crackers) to a medium bowl.
- Whisk until well mixed and creamy. Taste and increase sweetness as desired.
- Place the Cheesecake Dip into the fridge to chill for 2 hours before serving to allow it to firm up slightly.
- Serve topped with the strawberry mixture alongside sliced fruit and graham crackers, or other foods as you like.
Notes
- Store Cheesecake Dip covered in the fridge for up to 5 days in an airtight container.
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
- Serve with sliced strawberries, sliced apples or pears, graham crackers, or other foods as you like.
- Turn this into Chocolate Cheesecake Dip by stirring in 2 tablespoons unsweetened cocoa powder.
Nutrition
Calories: 75kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 42mg | Fiber: 0.02g | Sugar: 5g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.05mg