With minimal ingredients, low added sugar, and the easiest method, this no-bake Cheesecake Dip is an easy snack or dessert to share with the kids. It’s delicious with fresh fruit, takes 5 minutes to make, and you can make it ahead of time and stash it in the fridge until you’re ready to serve!
After making a few varieties of cheesecake recently, I realized that the filling I’d been using makes a truly delicious dip for fruit. This Cheesecake Dip is so darn easy, takes just minutes to make, and is satisfying since it includes protein and beneficial fats. It’s so good as a snack or as a dessert—and is yummy for all ages.
I love this type of recipe because I can make it using basic ingredients I usually have in the house. And it’s just so simple and quick to make as a dessert for kids or an after-school snack.
(You may also like these yummy options including Yogurt Dip for Fruit, Chocolate Avocado Pudding, No-Bake Cheesecake Cups, and No-Bake Greek Yogurt Cheesecake.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this no-bake Cheesecake Dip so you know what to pick up from the store or have ready.
- Cream cheese: A portion of regular cream cheese helps to thicken the cheesecake mixture when it’s combined with the yogurt and adds the classic creaminess we want in cheesecake. I use full-fat cream cheese, though low fat would work too if that’s what you have.
- Greek yogurt: Plain whole-milk Greek-style yogurt is the best option in this mixture since it’s thick and lower in moisture content than regular style yogurt. It ensures the cheesecake mixture is thick and creamy.
- Honey: You can use honey (for kids over age 1) or maple syrup to sweeten the cheesecake mixture to taste. You could also use powdered sugar if you prefer.
- Lemon juice: A little fresh lemon juice brightens the flavor of the yogurt mixture without making it lemony.
- Vanilla: I love adding vanilla extract to my cheesecake filling to ensure it has the classic flavor we want.
- Fruit or graham crackers: Strawberries, blueberries, raspberries, or other sliced fruit, and/or graham crackers for serving.
Step-by-Step Instructions
Here’s a preview of how to make this no-bake Cheesecake Dip so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the ingredients to a medium bowl.
Step 2. Whisk until very creamy. Serve cold with desired dippers.
Frequently Asked Questions
You can of course skip adding the honey or maple syrup though it will taste much more like cheesecake if you use the amounts that I list in the recipe.
We love this with strawberries, raspberries, blueberries, thinly sliced pears and apples, or graham crackers.
Sure, just use a nondairy Greek style yogurt and vegan cream cheese.
How to Store
Store Cheesecake Dip covered in the fridge for up to 5 days in airtight container. It thickens a little as it chills, which just makes it even more delicious!
Best Tips for Success
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
- Serve with sliced strawberries, apples, or pears, graham crackers, or other foods as you like.
- Turn this into Chocolate Cheesecake Dip by stirring in 2 tablespoons unsweetened cocoa powder.
- You might also like my fun Rainbow Cake.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment below to share!
Easy Cheesecake Dip (No-Bake)
Ingredients
- 4 ounces cream cheese (softened at room temperature)
- ½ cup plain Greek yogurt
- 2-4 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- Sliced fruit, graham crackers, as desired
Instructions
- Add the ingredients (except the fruit or graham crackers) to a medium bowl.
- Whisk until well mixed and creamy. Taste and increase sweetness as desired.
- Place the Cheesecake Dip into the fridge to chill for at least 2 hours to allow it to firm up slightly before serving.
- Serve alongside sliced fruit and graham crackers, or other desired foods as you like.
Equipment
Notes
- Store Cheesecake Dip covered in the fridge for up to 5 days in airtight container.
- To make the filling sweeter, either add more honey or stir in 2 tablespoons powdered sugar.
- Serve with sliced strawberries, apples, or pears, graham crackers, or other foods as you like.
- Turn this into Chocolate Cheesecake Dip by stirring in 2 tablespoons unsweetened cocoa powder.
Everyone loves this, including adults. Can’t wait to have it in the summer snack line up! I substitute maple syrup in place of honey.
This was so good! I will probably use my mixmaster next time because I had trouble get the lumps out of the cream cheese. Also I didn’t have enough honey so I used a bit of maple syrup which I was worried would be too strong tasting, but it wasn’t!