This Strawberry Cheesecake Dip has been my go-to recipe whenever I need something sweet, impressive, and ridiculously easy. The creamy cheesecake base paired with swirls of strawberry preserves creates a heavenly combination that never fails to wow my friends and family.

Ingredients

Here’s what you’ll need:

1 (8-ounce) package cream cheese
1/2 cup cold heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (optional, but I always add it!)
1/4 teaspoon kosher salt
1/3 cup strawberry preserves

For serving: graham crackers, vanilla wafers, shortbread cookies, or cinnamon pita chips (Stacy’s are my favorite!)

Instructions

First things first, I always make sure my cream cheese is properly softened. I take it out of the fridge about 45 minutes before I start. If I’m in a hurry (which happens more often than I’d like to admit!), I pop it in the microwave for about 15 seconds until it’s nice and soft.
In my stand mixer bowl, I pour in the cold heavy cream and beat it with the whisk attachment on high speed. It usually takes me about 1-3 minutes to get those beautiful stiff peaks. If you’re using a hand mixer like I sometimes do, any medium bowl will work just fine. Once it’s whipped, I transfer it to another bowl if I’m using my stand mixer.
Next comes the fun part! I add the softened cream cheese, powdered sugar, vanilla extract (which makes the Strawberry Cheesecake Dip taste just like the real thing), and kosher salt to my mixing bowl. Then I beat everything with the paddle attachment on medium speed until it gets light and super fluffy. I’ve found that about 3 minutes is perfect, but I always scrape down the sides of the bowl to make sure everything gets mixed evenly.
This is where the magic happens! I gently fold in the whipped cream with a flexible spatula until everything is combined. The key word here is “gently” – I want to keep all that air in the mixture for the fluffiest dip ever.
I spread this creamy goodness into a wide, shallow bowl, making sure it’s in an even layer. Then comes my favorite part – spooning the strawberry preserves over the top! I use the tines of a fork (or sometimes a toothpick if that’s what’s handy) to create those beautiful strawberry swirls throughout the dip. The vibrant red strawberry preserves against the creamy white base always reminds me why I love this Strawberry Cheesecake Dip so much!

I serve this with an assortment of dippers – graham crackers are classic, but vanilla wafers and shortbread cookies are amazing too. When I’m feeling a little fancy, I put out some cinnamon pita chips for that sweet-salty combination that’s absolutely divine.

What I love most about my Strawberry Cheesecake Dip is how versatile it is. I’ve brought it to summer barbecues, holiday gatherings, and even simple movie nights at home. It’s always the first thing to disappear!

One time, my nephew asked if this was “melted ice cream” and proceeded to eat half the bowl with a spoon! I couldn’t even be mad – this creamy, strawberry-swirled dessert is just that good.

If you’re looking for a quick dessert that tastes like you spent hours in the kitchen, give my Strawberry Cheesecake Dip a try. I promise you won’t be disappointed!

Make-Ahead Tips

I’ve found this dip can be made up to 24 hours in advance! Just prepare everything except the strawberry swirl, cover tightly with plastic wrap, and refrigerate. About 30 minutes before serving, I take it out of the fridge to soften slightly, then add the strawberry preserves and create those beautiful swirls. This has saved me so much time when hosting gatherings!

Flavor Variations

While strawberry is my absolute favorite, I’ve experimented with other preserves too! Raspberry creates a tangy twist, blueberry makes a gorgeous purple-swirled version, and peach gives it a summery vibe. Once I even used chocolate hazelnut spread instead of fruit preserves, and my chocolate-loving friends went crazy for it!

Storage Information

If you somehow have leftovers (which rarely happens in my house!), this dip keeps well in the refrigerator for up to 3 days in an airtight container. The texture might change slightly as it sits, becoming a bit firmer, but a quick stir usually fixes that right up.

Lightened-Up Option

When I’m trying to be a bit more mindful of calories, I sometimes make this with 1/3 less fat cream cheese and replace half the heavy cream with Greek yogurt. It’s not quite as rich but still delicious and has a pleasant tanginess that works well with the strawberry preserves.

Best Serving Suggestions

Beyond the typical graham crackers and cookies, I’ve discovered this dip is amazing with:

Fresh fruit slices (strawberries, apples, and bananas are perfect!)
Lightly toasted brioche pieces
Pretzel thins for a sweet-salty combo
Mini waffles or pancakes for a decadent brunch option

Troubleshooting Tips

If your dip seems too runny, it’s usually because the cream wasn’t whipped enough before folding in. Pop it in the refrigerator for about 30 minutes to firm up. On the flip side, if it’s too stiff to dip easily, let it sit at room temperature for 15 minutes before serving.

I hope these notes help you enjoy this Strawberry Cheesecake Dip as much as I do! It’s become one of my signature desserts that friends always request when we get together.