Cheesecake Dip

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!

Course Dessert, dip

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 268kcal

Author Sam Merritt

Equipment

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.

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 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 cream cheese, 3 Tablespoons 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

Video

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