Strawberry Cheesecake Dip With Greek Yogurt

This Strawberry Cheesecake Dip with Greek Yogurt is naturally sweetened with pure maple syrup. It’s an easy, healthy, no-bake dessert idea that’s quick to make. Serve it with fresh fruit or graham crackers at your next party or brunch.

With Valentine’s Day just around the corner, I was thinking of a healthy, but delicious dessert idea that both my husband and toddler would love!

I created this strawberry cheesecake dip, which has quickly become one of our family’s favorite snack ideas. It’s rich, creamy, and tastes just like a sweet-tangy cheesecake, but in the form of a dip.

I love this healthy Greek yogurt cheesecake dip because it can be made ahead of time and there’s no baking required. It’s perfect for serving as an after-school snack, at picnics, parties, Valentine’s Day, or Mother’s Day.

Strawberry Cheesecake Dip Ingredients

Greek yogurt: I use plain 0% Greek yogurt for this recipe. It’s high in protein and a good source of calcium and probiotics for gut health.

You can use vanilla or strawberry Greek yogurt if you prefer a sweet flavor.

Cream cheese: I use full-fat cream cheese for this dip. You can use low-fat if you prefer, but it won’t be as creamy and rich tasting.

Maple syrup or honey: I like to use pure maple syrup or honey to naturally sweeten this cheesecake dip.

Vanilla extract: This gives the dip and strawberry preserves good flavor.

Fresh lemon zest: This adds a hint of fresh citrus to the dip.

Fresh or frozen strawberries: To make the strawberry preserves, you can use fresh or frozen strawberries.

I always keep frozen sliced strawberries in my freezer to make smoothies, so I usually just use frozen strawberries.

If using frozen strawberries, do not thaw.

Fresh lemon juice: This helps to brighten the flavor and balance the sweetness of the strawberry preserves.

Corn starch: Adding corn starch to the strawberry preserves is a quick way to thicken the topping for the cheesecake dip.

How to make Strawberry Cheesecake Dip

Make the strawberry preserves. In a small saucepan, combine the fresh or frozen strawberries, water, granulated sugar (or maple syrup or honey if using), fresh lemon juice, corn starch, and vanilla extract. Bring to medium heat.

Once the fruit mixture begins to bubble, reduce the heat and let simmer for 5 minutes, stirring occasionally, until it thickens slightly.

Use a spoon to muddle and mash the fruit. Set aside to cool.

Make the cheesecake dip. Using a hand mixture, food processor, or stand mixer, whip the softened cream cheese until it’s fluffy and smooth, about 2 to 3 minutes.

Add the Greek yogurt, maple syrup or honey, vanilla extract, and fresh lemon zest. Blend until the mixture is creamy and smooth, about 1 minute. The dip will look a little thin at this point.

Cover the dip and strawberry preserves with a lid and let chill in the fridge for at least 30 minutes. This will help the dip firm up.

When it’s time to serve, swirl the strawberry preserves into the dip. Sprinkle some graham cracker crumbs on top if desired.

Enjoy with fresh fruit or graham crackers for dipping. Leftovers will keep up to 3 days in an airtight container in the fridge.

Please let me know how you like this Strawberry Cheesecake Dip with Greek Yogurt recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this cheesecake dip as much as I do.

Print