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Strawberry Cheesecake Dip

Carrie @ poet in the pantry
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Servings 8


  • 1/3 cup freeze dried strawberries
  • 4 ounces cream cheese softened (I recommend full-fat cream cheese for best texture)
  • 3 Tablespoons confectioner's sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup + 1 Tablespoon organic half-and-half


  • In a mini food processor (or in a sealed zip top bag with a rolling pin), pulverize the freeze dried strawberries.
  • Add the cream cheese, confectioner's sugar, vanilla, and half-and-half and pulse until you get a nice smooth mixture (should only take 30 seconds or so). (If you don't have a food processor, just stir and stir and stir until well blended.)
  • Transfer to a small bowl and serve.
  • This can be made ahead and stored in the refrigerator in an air-tight container for up to 3 days before using.


For a thicker dip that can be used as a spread for bagels and toast, use less half-and-half; for a thinner dip, use more. Adjust 1 Tablespoon at a time to your taste.