Strawberry cheesecake dip is an easy, no-bake dessert dip that takes minutes to make! This dip has a layer of creamy, no bake cheesecake on the bottom and a layer of strawberry pie filling on top!
Why you’ll love this recipe:
Creamy strawberry cheesecake dip is the perfect, no bake appetizer or dessert that’s perfect for serving at your next summer picnic or barbeque! It satisfies all your cheesecake cravings without needing to turn on the oven and is a total crowd-pleaser.
I don’t know about you, but I’ve never met anyone who doesn’t like cheesecake!
Ingredients you’ll need:
- Heavy whipping cream
- Powdered sugar
- Cream cheese- softened
- Marshmallow fluff
- Strawberry pie filling
- Graham crackers or pretzels- for serving
This dip is light, fluffy, and delicious! I love using the shortcut of store-bought pie filling to make this recipe super quick and easy, but you could make your own homemade strawberry topping as well!
You’ll be shocked by how much this really does taste like strawberry cheesecake, especially when served with graham crackers for that “crust” flavor!
How to make the best strawberry cheesecake dip:
- In a medium mixing bowl, whip heavy whipping cream and powdered sugar to form stiff peaks.
- Beat in softened cream cheese and marshmallow fluff to form a smooth, creamy mixture.
- Spread the creamy mixture evenly into the bottom of your 9-inch pie plate, then spread the strawberry pie filling on top.
- Refrigerate until ready to serve.
Graham crackers, vanilla wafers and golden Oreos are my favorite dippers for this recipe, but you could also try pretzel squares or pretzel thins for a sweet and salty twist! To be honest, this dip is so good I’d just eat it with a spoon!!!
My top tips:
- Use softened cream cheese! Letting your cream cheese soften is vital for a super smooth cheesecake dip. If you don’t have time to let your cream cheese soften, you can use the whipped cream cheese that comes in a tub rather than a block.
- I like using homemade whipped cream in this dip because it only takes a few minutes to whip up and as much as I hate to say it, I think it tastes better than whipped topping (aka Cool Whip). If you’re looking to save a little time, you could use a container of thawed cool whip in place of the whipped cream.
- I recommend using an electric hand mixer for this recipe because it really speeds up the process of making the whipped cream and helps ensure the cream cheese and marshmallow fluff are incorporated smoothly without any lumps.
- Using store-bought pie filling is an easy shortcut that makes this dip super easy to whip up! If you have a favorite homemade strawberry pie filling recipe, feel free to use it here, just let it cool completely before assembling the dip.
- You can easily make this ahead of time and store it covered in the fridge for up to 3 days! I recommend taking it out of the fridge about 20 minutes before serving to let the layers soften a little.
Looking for more no-bake dip recipes? Try these out!
- Lemon Blueberry Cheesecake Dip
- Funfetti Dip
- Butterfinger Dip
- Banana Pudding Dip
- Monster Cookie Dough Dip
- Brownie Batter Dip
- Caramel Apple Toffee Dip
Strawberry Cheesecake Dip
Ingredients
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 (8 oz) block cream cheese softened
- 1 (7 oz) jar marshmallow fluff
- 1 (21 oz) can strawberry pie filling
- graham crackers for serving
Instructions
- In a medium mixing bowl, whip heavy whipping cream and powdered sugar to form stiff peaks.
- Beat in softened cream cheese and marshmallow fluff to form a smooth, creamy mixture.
- Spread the creamy mixture evenly into the bottom of your 9-inch pie plate, then spread the strawberry pie filling on top.
- Refrigerate until ready to serve.
This post contains Amazon Affiliate links. Dangthatssweet may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!
Looks delicious but you don’t include measurements of each ingredient.
Hi Doreen! The measurements are in the recipe card at the bottom of this blog post! I am pasting them below for you!
1 cup heavy whipping cream
1/4 cup powdered sugar
1 (8 oz) block cream cheese softened
1 (7 oz) jar marshmallow fluff
1 (21 oz) can strawberry pie filling
graham crackers for serving
Hope this helps!
In order to “form stiff peaks” when whipping the cream cheese and heavy whipping cream, do you recommend the hand mixer beaters be cold in order that the cream cheese and whipping cream do form peaks? You may have stated the directions, but I did not see it. Also, I have had terrible luck with lumps in the cream cheese, regardless of what I do; thus, the cold beaters with softened, room temp cream cheese=lumps…I read numerous times not to “introduce” a cold “ingredient” with room temp cream cheese=lumps. I hope I have not confused you. Thank you for any help.
Hi Lore! There is no need for the beaters to be cold to whip the cream. If you are worried about lumps, I recommend using two separate bowls. One for whipping the cream and powdered sugar together, and another for combining the softened cream cheese and marshmallow fluff together. Once both mixtures are smooth, you can fold the two together. Hope this helps!