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If you’re looking for a quick party platter to serve this weekend or for any occasion any time of year, this cream cheese fruit dip is your answer! It’s made with only 4 ingredients and served with any seasonal fruits of your choice. It’s the type of recipe that makes entertaining in a pinch feel easy and effortless!
Table of Contents
Quick & Healthy Fruit Dip
This traditional fruit dip is made with cream cheese, powdered sugar, heavy whipping cream and vanilla. It’s perfect for dipping and can be made ahead of time. Add this dip to your party table for a light appetizer or fresh dessert option.
Ingredients to Make Cream Cheese Fruit Dip
- Heavy whipping cream: The heavy cream and powdered sugar make a whipped cream that you’ll incorporate into the whipped cream cheese and create the best consistency for a fruit dip.
- Powdered sugar: Used to lightly sweetened your creamy dip.
- Vanilla: Adds a subtle sweetness and balance to the cream cheese mixture.
- Cream Cheese: Allow the cream cheese to soften slightly so it is easier to whip.
How to Make Cream Cheese Fruit Dip
- Add the cream, powdered sugar and vanilla to the bowl of a stand mixer, or a large mixing bowl.
- Whisk until it turns into whipped cream with stiff peaks.
- Remove the whipped cream and add the softened cream cheese to the same bowl.
- Use the paddle attachment to beat the cream cheese light and fluffy.
- Add the whipped cream back to the bowl and gently fold into the cream cheese.
- Fold together until well combined, being careful not to overmix. Chill until ready to serve.
Tips for making Cream Cheese Fruit Dip
- Allow the cream cheese to come to room temperature. Just set it on the kitchen counter for 30 minutes to an hour and that should do the trick. This is an important step to ensure that there are no lumps in the fruit dip. If you’re running short on time, you can place the cream cheese in its foil in a hot water bath for 5-10 minutes.
- Use an electric mixer to combine the ingredients. It’s tempting to try to mix this by hand, but it will be really difficult to remove all the clumps. It’s best to use a hand mixer or stand mixer for a smooth and creamy texture, which will be perfect for dipping!
- Prevent fruit from browning by spritzing lemon juice over the fruit when it’s on the platter. You can also toss all the fruit in lemon juice before adding to the platter. The light lemon flavor is refreshing and helps the platter stay looking fresh longer!
- Make fruit dip variations with add-ins. Consider this cream cheese fruit dip a base recipe. Feel free to add cocoa powder to it it for a chocolate flavor, stir in some peppermint extract to serve during the holidays, or add lemon zest for a bright spring flavor.
How to Store Cream Cheese Fruit Dip
Store any leftover cream cheese dip in an air tight container in the fridge.
How Long Will Sweet Cream Cheese Dip Last in the Fridge?
When stored properly, the dip should last up to 7 days in the fridge.
Frequently Asked Questions
If the cream cheese isn’t fully softened it may leave little lumps of cream cheese. Be sure to allow it to soften and whip until smooth.
Yes, you can make this dip and store it in the fridge up to 3 day ahead of time.
I love how quick and easy this cream cheese fruit dip recipe is and how beautifully it comes together. The result is a decadent dip that comes out super creamy and perfectly sweet! It’s versatile to use any season, any time of year and with any fruits. And I’ve found that it makes for a fun way to jazz up fruit, whether you’re serving adults or kids.
More Dessert Recipes:
- Summer Fruit Salad
- Watermelon Blueberry Salad
- Grilled Fruit Kabobs
- Watermelon Pizza
- Chocolate Peanut Butter Dip
- Peanut Butter Dip
If you try this healthy-ish feel good Cream Cheese Fruit Dip recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This cream cheese fruit dip was originally published July 28, 2019. It has recently been updated to a traditional cream cheese dip with whipped cream instead of Greek yogurt. The original recipe can be found in the recipe card. The post has also been updated with new photography and collages to better help make the recipe.
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Cream Cheese Fruit Dip
Ingredients
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese
- Assorted fruits for serving
Instructions
- Place the cream, powdered sugar and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk the ingredients together on low speed to incorporate powdered sugar into whipping cream, about 30 seconds. Increase the mixer speed to medium-high and whisk mixture on medium-high 3-4 minutes or until stiff peaks form. Transfer to a large bowl and set aside.
- Place the cream cheese in the bowl of the stand mixer, now fitted with the paddle attachment. Beat the cream cheese on high speed until whipped, about 1 minute.
- Gently transfer the reserved whipped cream to the bowl with the whipped cream cheese. Use a large silicone spatula to gently fold the whipped cream into cream cheese, being careful not to over-mix so it stays plump.
- Transfer the cream cheese fruit dip to a serving dish and serve immediately with fruits of choice, or store in an airtight container in the fridge until ready to serve.
Equipment
Notes
- Feel free to substitute other extracts instead of vanilla, for example, almond extract or peppermint extract for a different flavor
Instructions
-
In the bowl of an electric mixer, place cream cheese and beat on low speed until softened.
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Slowly add yogurt, honey and vanilla extract, and continue to beat until well combined and smooth
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Taste for sweetness and adjust accordingly.
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Cover the dip and chill in the fridge for an hour before serving.
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Serve with your favorite fruits.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I made your dip for a combined birthday and baby shower party. I used a vanilla bean Greek yogurt and it turned out perfect. Twenty-five adults and 10 kids raved about this dip. Yes, even the kids loved it! The pregnant Momma (who requested fruit dip for the party) said it was the “BOMB”. Thanks so much!
You’re so welcome, Carolyn!
This is phenomenal!! Perfectly delicious just the way it’s written! Definitely a keeper!!
Thank you so much, Eva!
Great base recipe for a dip that doesn’t use marshmallow fluff like all the others online. I used light vanilla Greek yogurt, Neufchatel cheese, less honey and less vanilla, then added a splash of lemon juice. So good.
Thank you so much, Allison!
This came out yummy. So easy to make. Now there’s more of an excuse to eat more fruit!!!
I found the plain Greek yoghurt taste took over a bit and I needed to add more honey and vanilla. Even in doing that, it tasted like it is still missing something. If I try it again, I’m going to use flavoured Greek yoghurt.
Thank you for the feedback! You can also use regular yogurt if you prefer that.
Amazing dip! I used vegan cream cheese and plain coconut yogurt along with local honey and pure vanilla extract. I did use a little extra honey and vanilla. It was great to share this gluten free and dairy free recipe with friends. Everyone commented on how good it tasted compared to the store bought pre made type . Thanks again, can’t wait to make it again.
Thank you! That sounds perfect. So glad everyone enjoyed it!
Delicious recipe! I used Greek yogurt, which made it super thick. I thinned it out with non fat milk until I got the consistency I liked. Also substituted the honey for a cup of Swerve confectioners sugar. Will definitely make again and again!
Thank you so much! That’s perfect. Yay!
I’m not sure what I did, but my dip is not smooth and has little lumps in it. Almost like little drops of cottage cheese. Can you help me?
You may just need to beat the cream cheese and other ingredients with the electric mixer for longer!
I experienced the same thing. My cream cheese was at room temperature too. I’m going to try to hand whip it more at room temperature before I use the electric mixer. It tastes really good. It’s just lumpy.
You could try cutting it into cubes, then mixing it. Usually, when lumps are present, it hasn’t fully come to room temp. Might be a little too cold in the middle still, even though the outside feels soft.
Not usually a fan of dips like this. Yet I loved this one because it tasted so light! Great posts.
So glad you liked it. Thank you!