My four-ingredient cream cheese fruit dip recipe is the perfect addition to a fresh fruit board. It’s sweet, creamy, and tastes just like cheesecake! Kids and adults alike always swoon over this dip whenever I make it, and I almost always have to make a second batch before the night is through. It’s a great way to make snacking on fruit a bit more fun!
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When I am entertaining, I love to make platters and appetizer boards because they are so easy to put together and they look so impressive to serve! This fresh and vibrant fruit platter is accompanied by a sweet and delicious cream cheese fruit dip, which is so easy and quick to make. You only need 4 ingredients to make the cream cheese dip, then your choice of fresh fruits for the board. This is one delicious way to get lots of goodness in!
What’s in This Fruit Dip Recipe?
- Cream Cheese: Makes the dip rich, creamy, and tangy!
- Vanilla Extract: Enhances the sweet flavor of the dip.
- Powdered Sugar: Sweetens the dip without making it gritty.
- Heavy Cream: Helps thin the cream cheese to a dippable consistency without sacrificing richness or flavor.
- Fruit: I used watermelon, pineapple, grapes, strawberries, cantaloupe, kiwis, blueberries, and blackberries for my fruit board. Of course, feel free to use your favorite fruits!
Tips for Success
- Soften the cream cheese before using it so that it combines more easily. I like to take it out of the fridge 30 minutes before I’m ready to make the dip.
- Full-fat cream cheese delivers the richest and creamiest flavors, but you can make it with a reduced-fat one if you prefer.
- It’s quickest and easiest to make this dip in a stand mixer. If you do do it by hand, make sure that it’s smooth at every step.
How to Store
The sweet cream cheese fruit dip will keep well covered in the fridge for up to 5 days. It’s best not to make the fruit platter too far ahead of time so that it’s nice and fresh. You can cut and arrange the fruits and keep them covered in the fridge for up to 12 hours.
Cream Cheese Fruit Dip Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer OR
Ingredients
For the Cream Cheese Dip
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup powdered sugar 57 grams
- ½ cup heavy cream 114 grams, room temperature
For the Fruit Board
- 1 pound watermelon wedges 454 grams
- 8 ounces pineapple wedges 227 grams
- 6 ounces purple grapes 170 grams
- 10 ounces strawberries 284 grams
- 6 ounces cantaloupe 170 grams, cut into bite size pieces
- 2 kiwis 138 grams, peeled and sliced
- 1 cup blueberries 170 grams
- 1 cup blackberries 144 grams
Instructions
- Using a hand or stand mixer, beat the cream cheese until smooth. Add the vanilla extract and beat again until smooth.8 ounces cream cheese, 1 teaspoon pure vanilla extract
- Add the powdered sugar and mix again until smooth, then add the heavy cream and beat until light and fluffy.½ cup powdered sugar, ½ cup heavy cream
- To assemble the board, add some of the cream cheese dip to a small serving bowl and add it to the center of a large cutting board or serving tray.
- Assemble the fruit by adding larger fruits first such as the watermelon, pineapple, and grapes.1 pound watermelon wedges, 8 ounces pineapple wedges, 6 ounces purple grapes
- Then, move onto smaller fruits and break up the colors so that there is some contrast. (Like don’t put blackberries, blueberries, and grapes together.)10 ounces strawberries, 6 ounces cantaloupe, 2 kiwis, 1 cup blueberries, 1 cup blackberries
- Serve immediately.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I would recommend adding the cream slowly, as you may not need all of it. You can also fix a runny dip by adding a bit more powdered sugar and/or cream cheese until it thickens back up!
This is a recipe for cream cheese frosting…..you can also ice a red velvet cake with this recipe.