Cheesecake Dip

Cheesecake Dip tastes exactly like cheesecake… without the need to bake a single thing. Creamy, tart and balanced, this dessert dip calls for just FOUR ingredients. Pair it with your favorite dippers—Graham crackers, fruit, pretzels and more—to serve. It’s ready in less than 10 minutes, too, so it’s great for easy entertaining for both kids and adults.

Prep Time 5

Total Time 5

Servings servings

Calories 318kcal

Ingredients

8 oz. full fat cream cheese ** softened and at room temperature
2 tablespoons whole milk *
1 cup powdered sugar
2 teaspoons pure vanilla extract
1 pinch kosher salt

Dippers

Graham crackers
Animal crackers
Oreos
Nilla Wafers
Pretzel Thins or pretzels
Strawberries
Raspberries

US Customary - Metric

Instructions

Measure out the softened cream cheese and milk in a large bowl.
Mix the two ingredients together using a hand mixer, bending until smooth and creamy, about 1 minute. (This step will be easier if they both are at room temperature.)
Sprinkle in the powdered sugar and add the vanilla extract, mixing with the hand mixer until smooth.
Serve with your favorite fruits, crispy pretzels, Graham crackers or cookies.

Notes

* Updated 1/3/25. The original recipe called for ¼ cup milk. After receiving comments on the texture, I retested and have updated it to call for less milk. If you are using a lower fat or nonfat milk, add HALF of the milk to the cream cheese and then add the other half after mixing the rest of the ingredients in to ensure the texture is as it is shown here.

** Please use full fat cream cheese. If you use a lower fat, nonfat or even whipped cream cheese, the texture will affect the dip.

How to store: Place the dip in an airtight food container and store in the fridge. It will last for up to a week.

Nutrition