Cheesecake Dip

Easy cheesecake dip made with 4 ingredients in 5 minutes for a simple no-bake dessert.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 133kcal

In a large bowl, beat cream cheese until softened.
8 ounce cream cheese
Mix in Greek yogurt or sour cream, sweetened condensed milk, and vanilla, if using, until combined.
1 cup plain Greek yogurt or sour cream, ⅓ cup sweetened condensed milk, 1 teaspoon vanilla extract
Fold in whipped topping just until combined.
10 ounce non-dairy whipped topping
Spread into a dish.
Chill until ready to serve. Sprinkle part of the dip with graham cracker crumbs before serving if desired.

Cream cheese: I like to use either full-fat cream cheese of 1/3-less fat cream cheese. Greek yogurt cream cheese also works well. I don't recommend using fat-free cream cheese as it isn't very creamy.
Greek yogurt/sour cream: Plain, nonfat Greek yogurt, 2%, or full-fat Greek yogurt will work. Full-fat or lite sour cream will also work. Just don’t use regular yogurt as it’s too loose and will make the dip runny. For more protein, use Greek yogurt. Just be sure that you stir it well. Using watery Greek yogurt will give you thinner dip.
Non-dairy whipped topping: I’ve used Cool Whip and Tru-Whip in this recipe. If using immediately, you can use homemade whipped cream in place of the whipped topping.
Nutrition values are estimates.