Red White and Blue Berry Cheesecake Dip
A creamy, no-bake cheesecake dip that is the ultimate crowd-pleaser for summer gatherings. It comes together in just 10 minutes with simple ingredients and is served with fresh strawberries and blueberries for a festive, patriotic presentation. Perfect for getting kids to eat fruit or as the star of your Fourth of July table.
- Prep Time: 10min
- Cook Time: 0min
- Total Time: 10min
- Yield: 1 large bowl of dip 1x
- Category: dessert
- Method: no-bake
- Cuisine: American
Ingredients
Scale
- 8 oz block cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, cold
- 1 pint fresh strawberries, hulled and halved
- 1 pint fresh blueberries
- Optional for serving: graham crackers, vanilla wafers, or angel food cake cubes
Instructions
- In a large, cold bowl, use a hand mixer or stand mixer to whip the cold heavy cream until stiff peaks form. Set aside.
- In a separate large bowl, beat the softened cream cheese until smooth and creamy, about 1-2 minutes.
- Add the powdered sugar and vanilla extract to the cream cheese. Beat again until fully combined and silky.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, using a folding motion to keep it light and airy.
- Spread the dip into a serving bowl or platter.
- Arrange the fresh strawberries and blueberries around the bowl of dip. Serve immediately or chill for up to an hour.
Notes
Ensure cream cheese is fully softened to avoid lumps. Do not over-whip the cream. Fold gently to maintain a fluffy texture. Best served the day it is made. For a dairy-free version, use vegan cream cheese and chilled coconut cream.
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 10
- Sodium: 85
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
- Cholesterol: 45