Can Strawberry Cheesecake Dip be made ahead of time?

Yes, this dip is actually better when made ahead. You can prepare it up to 24 hours in advance and keep it covered in the refrigerator. The chill time helps the texture set and gives the flavors time to come together.

Why is my dip too soft after chilling?

A soft dip usually means the whipped cream wasn’t beaten to stiff peaks or the cream cheese was too warm and loose when mixed. Give it the full chill time and avoid extra mixing after folding in the whipped cream. If it’s still loose, it will usually firm up a bit more after another 30 minutes in the fridge.

Can I use frozen strawberries instead of fresh?

Frozen strawberries work well for the pureed portion as long as they’re fully thawed and drained first. They’re not ideal for the chopped strawberries, since they release too much moisture and can water down the dip. For best texture, keep the chopped portion fresh.

How long does Strawberry Cheesecake Dip last in the fridge?

Stored in an airtight container, the dip keeps well for up to three days. After that, the texture can start to soften and the strawberries may release more liquid. Give it a gentle stir before serving if it’s been sitting overnight.

Can I freeze this dip?

Freezing isn’t recommended for Strawberry Cheesecake Dip. The whipped cream and cream cheese don’t thaw smoothly, and the dip can become grainy and separated. This recipe is best enjoyed fresh or refrigerated.

Foolproof Strawberry Cheesecake Dip That Stays Fluffy

Description

This fluffy, no-bake Strawberry Cheesecake Dip is light, creamy, and made with real strawberries. It’s an easy dessert dip that pairs perfectly with fruit, graham crackers, and pretzels.

Ingredients

Scale

1 cup fresh strawberries, divided and chopped
1/4 cup heavy whipping cream, cold
4 ounces full-fat cream cheese, softened
2 tablespoons powdered sugar, sifted
1/2 teaspoon vanilla extract

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Instructions

Puree half of the strawberries in a blender and strain to remove seeds.
Whip the cold heavy cream until stiff peaks form, then refrigerate.
Beat the cream cheese, powdered sugar, strawberry puree, and vanilla until smooth.
Gently fold the whipped cream into the cream cheese mixture.
Fold in the remaining chopped strawberries.
Refrigerate for at least 1 hour before serving.

Notes

Use full-fat cream cheese for best texture.
Frozen strawberries can be used for the puree only if fully thawed and drained.
Do not overmix after folding in whipped cream.

Prep Time: 15 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 180
Sugar: 14
Sodium: 120
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 16
Fiber: 1
Protein: 3
Cholesterol: 35