This quick and easy Cheesecake Fruit Dip recipe is perfect for dunking fresh fruit, graham crackers, crepes, and so much more. It’s lightened with freshly whipped cream, flavored with powdered sugar and vanilla extract, and can be made festive by adding your favorite sprinkles.
Serve in a large bowl with a selection of fresh fruit, Rainbow Fruit Kabobs, and cookies for dipping. Or, for individual portions, fill mini plastic cups or small ramekins. Feel free to flavor with fruit puree, jam, honey, lemon juice, or whatever other flavor you want to mix in.
Cheesecake Fruit Dip Recipe
Looking for a great last minute dessert to serve for any occasion? This classic Whipped Cream Cheese Fruit Dip is perfect for all ages, is super quick and easy to make, and is gluten free, nut free, and vegetarian. It’s made by combining softened cream cheese with powdered sugar, whipped cream, and vanilla.
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Serve with a selection of fresh fruit like apple slices, whole strawberries, grapes, melons, kiwi, oranges, or just about any other fruit you can think of. These Rainbow Fruit Kabobs are another great solution that looks amazing, too. Of course you can also dip sweets like animal crackers, graham crackers, butter cookies, wafer cookies, etc.
If you’re looking for more cheesecake dip recipes, you can also try our Lemon Cheesecake Fruit Dip, Cherry Cheesecake Dip, or this Chocolate Chip Cheesecake Dip.
Cream Cheese Fruit Dip Ingredients
- Heavy Whipping Cream – whipped cream keeps your cream cheese dip light and fluffy. Make sure your heavy cream is cold before whipping so that it holds its shape. You can also substitute 2 cups of Cool Whip that has been thawed.
- Cream Cheese – you’ll need for your cream cheese dip to be softened, and the easiest way to do that is to pull it out to room temperature a couple of hours before you plan to use it. If you forget, transfer it to a microwave-safe dish and heat for about 10 seconds at a time until softened. We recommend using full-fat cream cheese, but if you are watching calories, you can substitute reduced fat.
- Powdered Sugar – making Cream Cheese Fruit Dip with powdered sugar sweetens it without adding any grittiness.
- Vanilla Extract – pure vanilla extract tastes best and greatly enhances the sweet and tangy flavors of this dip.
- Toppings – top your dip with sprinkles, chopped nuts, or fresh fruit.
How to Make Cheesecake Fruit Dip
- Whip the cream. In the bowl of a stand mixer (or a large bowl using a hand mixer), add the heavy whipping cream and whip until soft peaks form. Transfer to another mixing bowl and set aside.
- Cream the cheesecake mixture. Add the room temperature cream cheese and vanilla into the stand mixer bowl and cream using the paddle attachment until the mixture is light and fluffy. Add the powdered sugar and mix on low to combine, then increase speed and mix until light and fluffy again.
- Fold in the whipped cream. Turn off the mixer and carefully fold in the whipped cream using a rubber spatula, mixing until no streaks remain.
- Serve or store. Store in the refrigerator until ready to serve, or top with sprinkles and serve immediately with fruit, graham crackers or on crepes. Enjoy!
Frequently Asked Questions
If your Cheesecake Fruit Dip turns out a little lumpy, the most likely reason is that your cream cheese wasn’t soft enough before you mixed it. Make sure it is softened either by pulling it out to room temperature ahead of time, or gently warming in a microwave until soft but not melted.
Besides fruit, this Cream Cheese Dip is great for serving with graham crackers, animal crackers, wafer cookies, Biscoff cookies, Nilla wafers, or butter cookies. You can also serve it with crepes, pancakes, or waffles.
I don’t recommend freezing this dip because the whipped cream won’t remain stable once it is frozen and thawed. It’s best to make this fresh each time you want to use it.
Storing Instructions
- Refrigerator: store in an airtight container in the fridge for up to 2 days.
- Make-ahead: you can make this dip ahead of time, you can prep it the night before. I recommend pulling it out to room temperature about 20-30 minutes before serving to make sure it is soft and fluffy.
Cheesecake Fruit Dip Recipe
Ingredients
- 1 cup heavy whipping cream
- 8 ounces cream cheese, room temperature
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon sprinkles
Instructions
- In the bowl of a stand mixer (or a large bowl using a hand mixer), add the heavy whipping cream and whip until soft peaks form. Transfer to another mixing bowl and set aside.
- Add the room temperature cream cheese and vanilla into the stand mixer bowl and cream using the paddle attachment until the mixture is light and fluffy.
- Add the powdered sugar and mix on low to combine, then increase speed and mix until light and fluffy again. Turn off the mixer and carefully fold in the whipped cream using a rubber spatula, mixing until no streaks remain.
- Store in the refrigerator until ready to serve, or top with sprinkles and serve immediately with fruit, graham crackers or on crepes. Enjoy!
Notes
Nutrition
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More Cheesecake Dip Recipes
- Lemon Cheesecake Fruit Dip
- Cherry Cheesecake Dip
- Chocolate Chip Cheesecake Dip
- No Bake Chocolate Cheesecake Dip
- Buckeye Dip
- Berry Trifle
- Pumpkin Fluff Dip
- More Dessert Recipes
- More No Bake Desserts
This is a recipe for Cream Cheese Fruit Dip without marshmallow fluff. It’s made with softened cream cheese that is lightened with whipped cream and sweetened with powdered sugar.
