This quick and easy Cream Cheese Fruit Dip is smooth, creamy, made with only 4 simple ingredients (no marshmallow)...and it tastes like cheesecake. It's the perfect complement to just about any fresh fruit!
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And when I say quick, I mean quick. You can whip up a batch in only about 5 minutes, and it's ready to serve immediately (or you can refrigerate it until you're ready).
With just the right amount of sweetness and that little bit of tang from the cream cheese and yogurt plus a hint of vanilla, I haven't yet met a fruit that doesn't taste even better dunked into this delectable dip.
Serve it as the centerpiece of a colorful fruit tray for your next gathering (you may want to consider making a double batch because it'll go fast) or simply enjoy it with your favorite fruit as an anytime snack or dessert.
If you're a fan of cheesecake, be sure to give this one a try. It's sure to become a favorite!
Ingredients You Need
Note: Ingredient amounts are in the recipe card at the bottom of the post.
- Cream cheese (the base for this dip; get the block style - I use full-fat cream cheese - and make sure it is at room temperature or softened before you start)
- Powdered sugar (adds sweetness to balance out the tanginess of the cream cheese and yogurt)
- Vanilla Greek yogurt (loosens up the cream cheese to make it more smooth and dippable; I use non-fat yogurt)
- Vanilla extract (adds the perfect go-with-anything flavor)
How To Make Cream Cheese Fruit Dip
Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.
In a large bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract; beat until well combined and smooth.
Add the Greek yogurt; stir it into the cream cheese mixture until everything is well-combined and smooth.
Transfer the mixture to a serving bowl. Serve immediately or refrigerate until ready to serve. Pair it with your favorite fresh fruit and enjoy!
Recipe Tips
- For a super-smooth dip, it's important that the cream cheese is at room temperature or softened before you start. If the cream cheese is cold, your dip will likely be lumpy.
- To bring the cream cheese to room temperature, take it out of the refrigerator and let it sit on the counter for 30 minutes to an hour. The exact time can vary depending on the temperature in your kitchen.
- If you're short on time or you forgot to take the cream cheese out ahead of time, you can use the microwave to soften your cream cheese.
- Remove the wrapper, put the cream cheese on a microwave-safe plate, and microwave it in 15-second intervals just until it is softened (test by pressing your finger in the center of the block). In my microwave, it takes only about 30 seconds. And err on the side of caution; you want it softened but not hot or melted.
- I recommend using an electric mixer (either a hand-held or stand mixer), as it makes beating this dip to a smooth consistency very quick and easy. If you don't have one, you can absolutely beat it by hand; it'll just take a bit more effort.
Substitutions & Variations
- Reduced-fat cream cheese can be used instead of full-fat.
- Reduced-fat or whole-milk Greek vanilla yogurt can be used instead of non-fat. Also, you can use regular yogurt instead of Greek, and you can use plain yogurt instead of vanilla.
- Heavy cream can be used instead of yogurt to thin out the cream cheese mixture. Add it a little bit at a time until you get the consistency that you want.
- Try adding some lemon, orange or lime zest for a bright citrusy flavor.
- For a chocolate cream cheese fruit dip, mix in some unsweetened cocoa powder along with the powdered sugar. I recommend using ¼ cup of cocoa powder, but you can adjust that amount to suit your own tastes.
Make Ahead & Leftover Storage
You can make this dip hours or even a day ahead of time. Just keep it tightly covered and stored in the refrigerator. I like to give it a quick stir before serving.
Store any leftover dip in the refrigerator, tightly covered or in an airtight container, for up to 3 to 4 days. I don't recommend freezing this dip.
Serving Suggestions
Serve this dip with your choice of fresh fruit. My favorites are strawberries, pineapple and grapes... but it also goes well with blackberries, blueberries, raspberries, apples, bananas, peaches, pears, melon, cherries, mango, kiwifruit and more.
For any fruit that may turn brown once sliced and exposed to air (such as apples, bananas, pears or peaches), prepare them as close to serving time as possible and toss them with a little bit of an acidic juice like lemon, orange or pineapple to help slow down the browning process.
You can also serve this dip with non-fruit dippers, such as graham crackers, vanilla wafers or other cookies, pretzels, or cubed pound cake.
I hope you try this Cream Cheese Fruit Dip recipe and love it as much as I do. Thanks for visiting today!
If you make this recipe, I'd love to know how it went. Please leave a star rating and comment below. Thanks!
📋Recipe
Cream Cheese Fruit Dip
Ingredients
- 8 ounces cream cheese (block-style), at room temperature/softened (I use full-fat cream cheese)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup vanilla Greek yogurt, (I use non-fat yogurt)
Instructions
- In a large bowl, beat the cream cheese until smooth.I recommend using a handheld electric mixer to do this and the next step; it makes it quick, easy and gives you a very smooth result. You can also use an electric stand mixer. If you don't have either of those, you can do both steps by hand; it'll take just a bit more effort.
- Add the powdered sugar and vanilla extract; beat until everything is well combined and smooth.If you're mixing the dip by hand, you may want to sift in the powdered sugar for fewer lumps (I don't find this necessary with an electric mixer).If using an electric mixer, start off slow on a slow speed so the powdered sugar doesn't get all over the place. As the sugar is incorporated into the cream cheese mixture, you can increase the speed.
- Add the yogurt; stir until everything is well combined and smooth.
- Transfer the dip to a serving bowl. Serve immediately with your favorite fresh fruit and enjoy! If not serving immediately, cover and refrigerate until you are ready to serve.
Notes
- For a super-smooth dip, it’s important that the cream cheese is at room temperature or softened before you start. If the cream cheese is cold, your dip will likely be lumpy.
- Please refer to the post for additional information and tips as well as information on substitutions and variations, making ahead and storing leftovers, and serving suggestions.
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