Take your cookies or fruit to the next level with this easy fluffy cream cheese dessert dip. It’s great as a cookie dip or a fruit dip.
Either way, with just four ingredients, this creamy and sweet dessert dip will come together really quickly and everyone will love it.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
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What’s great about this dip?
- Quick and Easy: Ready in just 15 minutes with minimal effort.
- Versatile Delight: Perfect to top cookies,fruit, pie and more.
- Minimal Ingredients: With only four ingredients, it’s simple and budget-friendly.
- Creamy Bliss: Fluffy texture with a delightful combination of cream cheese and whipping cream.
- Make-Ahead Option: Can be chilled for later, making it a convenient make-ahead dessert.
One of my favorite ginger cookies is this brand that I always get at World Market. They’re SO good. I wanted to bring them to a holiday get-together along with some cookie dip and so I came up with this cream cheese cookie dip version.
This dip is very similar to a no-bake cheesecake filling. I’ve added vanilla to mine, but you could of course add any flavoring you’d like. I think cinnamon would be good too.
There are only four ingredients in the recipe, so it comes together super quick.
Main Ingredient Notes:
(The printable list of all ingredients are in the recipe card below.)
Sugar: Adds sweetness to the dip and balancing out the tanginess of the cream cheese.
Cream Cheese: This is the base for this dessert dip and gives it a rich and velvety texture.
Vanilla Bean Paste: This gives the dip a delicious flavor and really takes it up a notch.
Whipping Cream: This makes the dip light and fluffy.
How to make this dip:
(The printable instructions are in the recipe card below.)
Step 1:
In a medium-sized bowl, beat the cream cheese, sugar and vanilla on medium speed to medium/high until well mixed. Set aside.
Step 2:
In a large bowl, add ½ cup whipping cream (or heavy cream). Use an electric mixer, preferably a stand mixer, but you can use a hand mixer as well. Use the whisk attachment if you have it.
Now whip the whipping cream (heavy cream) on high for several minutes until stiff peaks form. (The cream will get very fluffy and will ‘stand up’ when you lift the whisk out of it.)
Step 3:
Add the whipped cream to the cream cheese mixture and mix on medium or medium-high for about 30 seconds, or until well combined.
Serve immediately, or chill in the fridge and serve later.
Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Recipe
Fluffy Cream Cheese Dessert Dip
Ingredients
- ½ cup granulated sugar
- 1 (8 ounce) package cream cheese, room temperature (not heated in the microwave)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ½ cup whipping cream – sometimes called heavy cream (not the same thing as cool whip)
Instructions
- In a medium-sized bowl, mix the cream cheese, sugar and vanilla with an electric mixer on medium to medium-high speed until well mixed and smooth. Set aside.
- In a large mixing bowl, add the ½ cup whipping cream (or heavy cream). Use an electric mixer, preferably a stand mixer, but a handheld mixer will work as well and whip on high for several minutes until stiff peaks form. Use a whisk attachment if you have one. Make sure the mixing bowl and beaters are super clean and do not have any residual grease on them. It's also helpful to use a metal bowl if you have it. You can also chill the bowl in the fridge or freezer before you try to whip the cream.When you go to whip the cream, it may not whip up as nicely if you use the same attachment you used to whip the cream cheese. It's better if the beaters or the whisk attachment are clean and free of any grease.Once whipped, the cream will get very fluffy and will 'stand up' when you lift the whisk or beaters out of it.
- Add the whipped cream to the cream cheese mixture and mix on medium or medium-high for about 30 seconds, or until well combined.
- Serve immediately, or chill in the fridge and serve later.Use as a dip for cookies, fruit, or as a topping on pie.
Notes
Nutrition
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Melynda
Thanks for the great recipe! Made it yesterday for a family 4th of July party and it was a hit.
Just a question though – why would one need to remove all of the grease from the bowl & beaters prior to whipping the cream? I know when whipping egg whites, fat interferes with the egg white’s ability to whip properly, but heavy cream is usually around 36% fat. Consequently, having trace amounts of fat/grease in the bowl or on the beaters isn’t a deal breaker like it is with eggs white. I was just curious as to your recommendation.
Thanks again for sharing this recipe – it was the perfect addition to my “veggie tray” of vegetable shaped sugar cookies!
Kara Jane
Hi Melynda, it’s just my silly brain…I like to make sure that nothing interferes with the taste or how it’s whipped up, but if it isn’t much of a deal breaker, then just go with what you feel comfortable with. 🙂