Description
A luscious, creamy cheesecake dip swirled with fresh strawberry sauce – perfect for dipping graham crackers, fruit, or spooning directly into your mouth!
Ingredients
Scale
- 8 ounces cream cheese
- 1/3 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/3 cup strawberry jam
Instructions
- Make Strawberry Sauce: In small saucepan, combine strawberries, sugar, and lemon juice. Simmer over medium heat for 5 minutes until syrupy. Cool completely, then mash slightly with fork.
- Whip Cream: Using electric mixer, beat cold heavy cream to stiff peaks. Set aside.
- Make Base: In separate bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon zest. Beat until fluffy.
- Combine: Gently fold whipped cream into cream cheese mixture until no streaks remain.
- Swirl: Layer half the cheesecake mixture in serving bowl, drizzle with half the strawberry sauce. Repeat layers and swirl gently with knife.
- Chill: Refrigerate at least 1 hour before serving with dippers.
Notes
- Make ahead: Dip keeps refrigerated for up to 3 days (store sauce separately if making more than 1 day in advance).
- Lighter version: Use Neufchâtel cheese and cool whip instead of heavy cream.
- Flavor boost: Add 1/4 tsp almond extract to cheesecake base.
- For parties: Double the recipe and serve in a hollowed-out bread bowl.
- Prep Time: 15 mins
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup dip (without dippers)
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg