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Red, White and Blue Cheesecake Dip

Servings 8 -10 servings


For the Cheesecake layer:

  • 1 block 8 ounces cream cheese (I used Philadelphia, 1/3 less fat)
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • 1 cup heavy whipping cream

For the fruit topping:

  • Fresh blueberries and strawberries

Dipper ideas:

  • vanilla wafers
  • ginger cookies
  • lemon cookies
  • graham crackers
  • butter crackers


  1. For the cheesecake layer, in a mixing bowl, beat cream cheese with electric mixer until smooth and creamy, about 1 minute. Add salt, sugar, lemon zest and vanilla and beat until well combined. While continuing to beat the cream cheese mixture, gradually drizzle whipping cream down the side of the bowl to prevent splashing. Beat at high speed until fully combined and mixture gets fluffy and thick. You should see the beaters leaving definite trails in the mixture. If you pull a spatula through the mixture, it should leave a clear path.
  2. Spread the cheesecake mixture in a thin layer on a large serving plate. My serving plate was 12" wide and I spread the mixture evenly stopping about 1/2" from the edge.
  3. Cut strawberries into small wedges. Pat dry.
  4. If you're making my star pattern, use a cookie cutter to make a star guide for the center. You can also just lightly draw a star with a tooth pick or search for a star image on the internet, print it out and trace around it.
  5. Arrange blueberries and strawberries in desired pattern on top of the cheesecake layer.
  6. Serve with dippers on the side, or use them to decorate the dip by sticking the edges of your dippers into the cheesecake mixture and overlapping them as you go around the edge of the plate. Do not do this step in advance or the edge of your cookies will soften in the dip. It will still be good, but you might need a spoon to scrape up the softened edges. Serve extra dippers on the side.

Recipe Notes

*I didn't specify the amount of berries because it will depend on the size of the serving platter you use and what pattern you decide to make as well as how you cut your strawberries. You don't have to do the star center. You can arrange in stripes or circles or mix the berries together and cover the whole top of the cheesecake layer. Just make sure you cut the strawberries into pieces that are small enough to scoop up. Then, insure you pat them dry with paper towels before placing them.

*If you want to make this a day ahead, I would make the cream cheese layer, spread it on your serving dish and cover with plastic wrap. Then place the berries on before serving. You could assemble the whole thing and refrigerate it (without any cookies in it) My only worry would be if your strawberries released any juice while sitting for an extended time in the refrigerator. Mine did not, but just know that it could happen. Blueberries are unlikely to do that. Definitely wait to place cookies around the edge until just before serving or they will soften and wilt.

*My favorite dipper with this was Trader Joe's Lemon Wafers.

*If you have any leftovers, the dip is great spread on bagels, pancakes, waffles, muffins or pound cake. I think it would also be delicious to stir into oatmeal for a special breakfast treat.

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