A quick and easy no-bake dessert, this cheesecake dip recipe can be whipped up in minutes! Pair it with fruit, graham crackers, cookies, pretzels, and more. Recipe includes a how-to video!
5-Ingredient Cheesecake Dip Recipe
Just in time for the summer picnic season, I’m sharing the perfect refreshing no-bake dessert! Today’s cheesecake dip recipe is a crowd-pleasing dessert dip that comes together swiftly and simply. No stovetop, oven, or chilling needed–just a mixer, a handful of ingredients, and 10 minutes!
Dipper options are endless here; fruit, cookies, crackers, pretzels–go crazy! Since the dip isn’t too sweet, you can use somewhat indulgent dippers without things getting too rich.
I have a feeling you’re going to LOVE this one!
This cheesecake dip recipe is:
- Classic! It has that traditional cheesecake flavor but without any baking or chilling required. It’s great for days when you are craving cheesecake but feeling lazy.
- Fast and easy. This may just be my easiest cheesecake recipe yet! It takes just 10 minutes to whip together and can be enjoyed right away. Or prep it in advance to have it ready for later–either works.
- Not too sweet! The whipped cream, cream cheese, and sour cream temper the sweetness from the powdered sugar, so the dip is perfectly balanced. You’ll find yourself going back for more without issue!
- Versatile. Pair it with a variety of dippers, like graham crackers, Oreos, strawberries, pretzels, animal crackers, or even mini chocolate chip cookies. I’d love to hear what you come up with!
Ingredients
Just 5 ingredients today! None of these will surprise you, but I will review them just in case you have questions.
- Cream cheese. Stick with block-style, full-fat cream cheese; anything else could make for a runny cheesecake dip that will just fall off your dippers. Not a huge deal in this scenario (unlike when making actual no-bake cheesecake!), but not ideal either.
- Heavy cream. Whipping cream or double cream will also work.
- Sour cream. Just like in my classic cheesecake recipe, we’re adding sour cream here for depth and classic cheesecake flavor.
- Powdered sugar. Just enough to sweeten the dip without making it too rich. Make sure to measure this properly (follow the same rules as when measuring flour); it can be very easy to over-measure!
- Vanilla extract. I like pure vanilla extract (or my homemade vanilla extract), but imitation will work if that’s all you have on hand. Vanilla bean paste would work here too (yum)!
SAM’S TIP: While your cream cheese should be softened, your heavy cream should be nice and COLD so it will whip up properly. Even better, chill your bowl and beaters too while you’re at it–this will also encourage the cream to whip nicely.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cheesecake Dip
Whip the cream, vanilla, and half the sugar together until the mixture reaches stiff peaks. This will look like Cool Whip; it will be thick, fluffy, and hold its shape.
In a separate bowl, combine the remaining ingredients until smooth and cohesive. You can use the same beaters for this–no need to clean them off or grab a new set!
Gently fold the whipped cream into the cream cheese mixture until everything is combined. Don’t be aggressive here–we want the whipped cream to stay fluffy–but do make sure the mixture is cohesive and smooth. Skip the mixer for this step!
While you can serve it right away, this dip can also be chilled in the fridge until ready to serve. It will become a bit more firm this way, and if it gets too firm, just let it sit out for a few minutes to soften up before serving.
SAM’S TIP: Sprinkle some graham cracker crumbs over the top of your cheesecake dip for a pretty garnish and even more cheesecake flavor!
Flavor this cheesecake dip recipe!
- Fruit-flavored cheesecake dip: Spread the dip into a pie plate and layer strawberry sauce on top before serving for a strawberry cheesecake flavor. Blueberry sauce, cherry pie filling, or raspberry sauce would also work!
- Oreo cheesecake: fold in some crushed/pulverized Oreo cookies with the whipped cream and serve with additional Oreo cookies for dipping.
- Lemon cheesecake: mix about ⅓ cup of lemon curd into the cream cheese mixture and garnish the dip with fresh lemon zest. Since the curd is so tart, you might want to use a bit more powdered sugar — taste-test and adjust as needed.
- Funfetti cheesecake: add a splash of almond extract in with the vanilla and a fold in a handful of sprinkles when folding in the whipped cream. This tastes great with vanilla wafers for dippers!
- Caramel cheesecake: mix in some caramel sauce or drizzle it on top before serving. This is tasty with apple slices and pretzels for dippers!
Or, if you don’t feel like completely changing the flavor but want a little extra something, just sprinkle some chocolate chips, candied pecans, or crushed graham crackers overtop. Yum!
Love dessert dips? I have a few more for you below 👇
Enjoy!
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Cheesecake Dip
Ingredients
- ⅔ cup (160 ml) heavy cream
- 1 cup (125 g) powdered sugar divided
- 1 ½ teaspoons vanilla extract
- 16 oz (454 g) cream cheese softened
- 3 Tablespoons (45 g) sour cream
- Preferred dippers: we like graham crackers chocolate graham crackers, pretzels, strawberries, or even cookies.
Recommended Equipment
Instructions
- In a large mixing bowl, use an electric mixer to combine heavy cream, ½ cup powdered sugar (65g), and vanilla extract and beat until stiff peaks form.⅔ cup (160 ml) heavy cream, 1 ½ teaspoons vanilla extract
- In a separate, large mixing bowl, use your electric mixer to beat together cream cheese, remaining ½ cup powdered sugar (65g), and sour cream until smooth and creamy.16 oz (454 g) cream cheese, 3 Tablespoons (45 g) sour cream
- Use a spatula to gently fold whipped cream into cream cheese mixture until completely combined.
- Serve immediately, or chill in the refrigerator before serving with your favorite dippers (we like graham crackers!). Note that the dip becomes more firm as it sits, if it’s too firm for your preference simply let it sit for 10-15 minutes and stir gently before serving.Preferred dippers: we like graham crackers
Notes
Storing
Will keep in the refrigerator, covered, for up to 4 days. Note that the dip becomes more firm as it sits, if it’s too firm for your preference simply let it sit for 10-15 minutes and stir gently before serving.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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