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Ella Cooks

No-Bake Strawberry Cheesecake Dip (Creamy, Swirled & Addictive)

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The kind of dessert that makes people hover around the bowl. You know that moment at a party when everyone pretends they’re done eating… but keeps coming back for “just one more bite”? That’s this dip. It tastes exactly like the best part of strawberry cheesecake — the creamy filling — with zero baking, zero stress, and about 10 minutes of effort. I bring it out with graham crackers and pretzels, and the bowl is always scraped clean.
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Prep Time 10 minutes
Optional Chill Time 20 minutes
Course: Appetizer
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
For the cheesecake dip
  • 8 oz 225 g cream cheese, softened
  • ¾ cup Greek yogurt or whipped topping Cool Whip-style
  • ⅓ cup powdered sugar adjust to taste
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • Pinch of salt
For the strawberry swirl
  • ¼ cup strawberry jam
  • 2 tbsp crushed freeze-dried strawberries optional but highly recommended
For the “crust” topping
  • ½ cup crushed graham crackers
  • 2 tbsp melted butter
  • Pinch of salt
For serving
  • Graham crackers
  • Pretzels
  • Vanilla wafers
  • Fresh strawberries or apple slices

Equipment

  • Mixing bowl
  • Hand mixer or stand mixer (whisk attachment works too)
  • Rubber spatula
  • Small bowl (for crust topping)
  • Serving bowl or shallow platter
  • (No oven, no stovetop, no chilling drama.)

Method
 

How to make it
    Make the cheesecake base
    1. In a mixing bowl, beat the cream cheese until smooth and fluffy. Add Greek yogurt (or whipped topping), powdered sugar, vanilla, lemon juice, and salt. Beat again until light, creamy, and fully combined.
    Prepare the strawberry swirl
    1. In a small bowl, stir together the strawberry jam and crushed freeze-dried strawberries. This intensifies the strawberry flavor and gives a gorgeous color.
    Assemble
    1. Spoon the cheesecake mixture into a serving bowl. Dollop the strawberry mixture on top and gently swirl with a knife or skewer — don’t overmix.
    Add the crust topping
    1. Mix crushed graham crackers with melted butter and a pinch of salt. Sprinkle generously over the dip.
    Chill (optional but recommended)
    1. Chill for 15–30 minutes to help it firm up slightly and let the flavors meld.
    Serve & watch it disappear
    1. Serve with graham crackers, pretzels, wafers, or fresh fruit.

    Nutrition

    Calories: 165kcalCarbohydrates: 13gProtein: 4gFat: 11gSugar: 10g

    Notes

    Make it pop (optional upgrades)

    • Pretzel lovers: Add extra salt to the crust topping
    • Extra fancy: Finish with sliced strawberries + mint
    • High-protein angle: Use full Greek yogurt instead of whipped topping
    • Kid-friendly: Skip the lemon and add white chocolate chips
     

    ❓ FAQs

    Can I make this ahead of time?   
    Yes! Make it up to 24 hours in advance. Cover tightly and refrigerate. Add the graham topping just before serving for best crunch.
    How long does it last in the fridge?   
    Up to 3 days, stored covered. Stir gently before serving if needed.
    Can I use frozen strawberries instead of jam?   
    For best texture, stick with jam. Frozen strawberries add too much liquid unless cooked down first.
    Is this overly sweet?   
    No — it’s lightly sweet like cheesecake filling. You can easily reduce the sugar to ¼ cup if you prefer it less sweet.
    Can I make it dairy-free?   
    Yes. Use dairy-free cream cheese and coconut whipped topping. Flavor will change slightly but still works well.
    What’s the best thing to dip?   
    Graham crackers are classic, but pretzels are the sleeper hit — sweet + salty perfection.

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    Let us know how it was!
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