Strawberry Cheesecake Dip

Prep 5 min


Cook 5 min


Ready in 10 min

This fresh dip tastes delicious with graham crackers, pound cake, or even fresh fruit.


  • 8 oz. (250 g) strawberries (about 6–8), stems removed, divided
  • ½ tbsp (7 mL) granulated sugar
  • 8 oz. (250 g) low-fat cream cheese (Neufchatêl), softened
  • ¾ cup (175 mL) powdered sugar
  • 2 tsp (10 mL) vanilla extract
  • 1 cup (250 mL) 2% plain low-fat Greek yogurt
  •  Optional: graham crackers, vanilla wafer cookies, pound cake, fruit


  1. Slice 2 oz. (60 g) of strawberries (about 2–3) with the Quick Slice. Turn the strawberries one quarter; slice again. Place them into a 1-cup (250 mL) Prep Bowl. Add the sugar; set aside.

  2. Place the remaining strawberries into the Manual Food Processor; process until pureed. Transfer the puree into a large mixing bowl.

  3. Place the cream cheese, powdered sugar, and vanilla extract into the processor; process until smooth. Add the cream cheese mixture to the strawberries and stir to combine. Fold in the yogurt. Transfer to the 1-qt. (1-L) Cool & Serve Bowl and top the dip with the sliced strawberries.

  4. Serve with graham crackers, vanilla wafer cookies, pound cake, or fruit.


  • 8  servings

Nutrients per serving:

U.S. nutrients per serving (5 tbsp/75 mL): Calories 170, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 25 mg, Sodium 105 mg, Carbohydrate 19 g, Fiber 1 g, Sugars 17 g, Protein 7 g

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