Strawberry Cheesecake Dip with Cool Whip
Servings: 8 servings
Ingredients
- 8 oz cream cheese softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 8 oz Cool Whip thawed
- ⅓ cup strawberry jam
- ½ cup diced fresh strawberries for topping
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
- Add the powdered sugar and vanilla extract, then beat again until fully combined.
- Add the Cool Whip and beat on low speed until the dip is light and creamy. Use a spatula to scrape the sides and bottom of the bowl as needed.
- Transfer to a wide, shallow bowl or pie plate.
- If the strawberry jam is thick, microwave it for about 15–20 seconds to loosen it up. Spoon the jam over the top of the dip and gently swirl it through with a knife or spatula. Don’t fully mix it in.
- Sprinkle the diced fresh strawberries over the top or place in the center as pictured.
- Cover and chill for at least 30 minutes before serving for the best texture. Serve with graham crackers, vanilla wafers, shortbread cookies, or fresh strawberries. It's best enjoyed the same day, as the jam and fresh strawberries release liquid over time.
Notes
Note: This dip is best enjoyed the day it's made. Keep in mind that the fresh strawberries and jam will continue to release liquid, so the texture may loosen slightly over time.
Storage: You can store any leftover strawberry cheesecake dip in an airtight container in the refrigerator for up to 3 to 4 days. Stir gently before serving again. Freezing is not recommended.
