The Kitchn: I can’t stop thinking about this 4-ingredient cream cheese dip
Classic cheesecake is a decadent dessert that just about everyone loves. But did you know that there’s an easier way to serve it? No-bake cheesecakes (like this Oreo variety ) deliver all of the sweet and tangy flavor without opening the oven door. This summer, I’m leaning into simplicity, so I’m making no-bake cheesecakes even easier by serving them as a dip.
This recipe for strawberry cheesecake dip is made with all of the ingredients you love about strawberry cheesecake, but the sweetened cream cheese is swirled with a 1-ingredient fruit topping and served with crunchy cookie dippers in lieu of a crust. Intrigued? I thought so. Here’s how to make it.
Why you’ll love it
It’s super easy. With just four easy-to-find ingredients (plus kosher salt) and a few simple steps that take less than 10 minutes, it’s easy to make a party-style dip that tastes just like strawberry cheesecake.
Have fun with the flavors. Keep the fluffy, sweet cheesecake layer the same and swap out the strawberry preserves for your favorite flavor or in-season fresh fruit.
Key ingredients in Strawberry Cheesecake Dip
Helpful tips and swaps
Strawberry Cheesecake Dip
Makes 2 1/2 cups; serves 8 to 10
1 (8-ounce) package cream cheese
1/2 cup cold heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (optional)
1/4 teaspoon kosher salt
1/3 cup strawberry preserves
Serving options: graham crackers, vanilla wafers, shortbread cookies, or cinnamon pita chips, such as Stacy’s
1. Let 1 (8-ounce) package cream cheese sit at room temperature until softened, about 45 minutes. (Alternatively, place the cream cheese in a small microwave-safe bowl, and microwave until very soft, about 15 seconds.)
2. Place 1/2 cup cold heavy cream in the bowl of a stand mixer (or a medium bowl if using an electric hand mixer). Beat with the whisk attachment on high speed until stiff peaks form, 1 to 3 minutes. If using a stand mixer, transfer to another bowl. No need to clean out the original bowl.
3. Place the cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt in the now-empty bowl (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until light and very fluffy, scraping down the sides of the bowl as needed, about 3 minutes.
4. Add the whipped cream and gently fold together with a flexible spatula until combined. Transfer to a wide, shallow bowl, and spread into an even layer.
5. Spoon 1/3 cup strawberry preserves evenly over the top. Use the tines of a fork, toothpick, or knife to gently swirl the preserves and cheesecake together. Serve with graham crackers, vanilla wafers, or cinnamon pita chips.
(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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