This quick and easy cream cheese fruit dip is great for dipping strawberries, melon, apples, grapes, blueberries, and graham crackers. The light and fluffy cream cheese base with hints of vanilla has a luscious texture, which is great for dipping.
This fruit dip is always a winner. Everyone loves it, and it is a cinch to make. It is great for pool parties, family reunions, and bridal and baby showers. I love to serve it with cold veggie pizza, ham and cheese sliders, and 7 layer dip.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cream cheese: Use full-fat block cream cheese.
- Vanilla extract: Always use pure vanilla extract. Costco sells a large bottle at a fair price that lasts a long time. I just checked my bottle, and it does not expire until 2029, and I bought it last year.
- Whipping cream: You can substitute heavy cream.
How To Make Cream Cheese Fruit Dip
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
This is a simple three-step process. Beat the cream cheese, powdered sugar, and vanilla extract using a stand mixer with the paddle attachment or a handheld mixer. In a separate bowl, beat the whipped cream using a handheld mixer with the whisk beater on low speed, gradually increasing to medium speed. Beat for 2-3 minutes or until medium peaks form. Now fold the whipping cream into the cream cheese mixture.
Preparation Tips and Storage
- For those of you watching your sugar, you can cut the powdered sugar to 1/4 cup. It will still be delicious, and you are accustomed to less sugar, so it will taste sweet enough.
- It is easy to overwhip whipping cream. If it has just begun curdling, gently fold in 1-2 tablespoons of cold whipping cream. If it has gone further than that, you will need to start over with fresh whipped cream.
- Store the dip in an airtight container in the refrigerator for up to 5 days, provided that the cream cheese and whipping cream were not close to expiration when mixed.
Serving Suggestions for Cream Cheese Fruit Dip
Serve with strawberries, grapes, big blueberries, cantaloupe, honeydew, pineapple, and apple slices. Remember to brush your apple slices with lemon juice, or they will turn brown. Good choices that aren’t fruit are graham crackers, pretzels, chocolate-dipped pretzels, and vanilla wafers.
More Cream Cheese Treats
Cream Cheese Fruit
Ingredients
- 8 ounces full-fat cream cheese, softened
- ½ cup powdered sugar
- 1½ teaspoons vanilla extract
- ½ cup whipping cream
Instructions
- Using a stand mixer with the paddle attachment or a handheld mixer, beat the cream cheese, powdered sugar, and vanilla extract.
- In a separate bowl, beat the whipped cream using a handheld mixer with the whisk beater on low speed, gradually increasing to medium speed. Beat for 2-3 minutes or until medium peaks form.
- Gently fold the whipping cream into the cream cheese mixture.
- Store the dip in an airtight container in the refrigerator until ready to serve.
Notes
- For those of you watching your sugar, you can cut the powdered sugar to 1/4 cup. It will still be delicious, and you are accustomed to less sugar, so it will taste sweet enough.
- It is easy to overwhip whipping cream. If it has just begun curdling, gently fold in 1-2 tablespoons of cold whipping cream. If it has gone further than that, you will need to start over with fresh whipped cream.
- Store the dip in an airtight container in the refrigerator for up to 5 days, provided that the cream cheese and whipping cream were not close to expiration when mixed.
Sonya
Okay, but… why does this look like it would steal the show at every party?! I’m already dreaming of dipping strawberries, apples, maybe even cookies (no shame). Love how quick and easy it is — saving this for my next movie night!
Beth Pierce
Thanks, Sonya! Enjoy!
Colleen
I was short on time, so I just used Cool Whip to make this. It was so good, I can only imagine how much more amazing it will be next time when I make it the right way.
Beth Pierce
You will love it even more, Colleen!