Cheesecake Fruit Dip

A tasty fruit dip with 8 grams of protein per serving! This creamy cheesecake fruit dip adds nutrition and satisfaction to fruit platters.

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Cheesecake is one of my favorite desserts. There’s nothing better than that creamy texture, tangy flavor, and sweet graham cracker crust. But as a dietitian, it’s a food I don’t eat daily because it’s not exactly nutrient-dense.

That’s why I created this healthy cheesecake fruit dip. Made with just three ingredients, this delicious dip gives me the same cheesecake essence, without the extra fat and sugar. And it’s packed with 8 grams of protein per serving, making your fruit plates more filling and nutritious.

Learn how to make this lightly sweet and super satisfying dip for fruit. Serve it at summer barbecues, family gatherings, or just make it for your afternoon snack!

Why you’ll love it

Easy: I’m not joking when I say this is one of the easiest recipes you’ll ever find! Blend, mix, top with some cookie crumbs, and serve! You can make this in less than 5 minutes.

Minimal ingredients: Save money and time on clean-up because this easy recipe contains just 3 easy-to-find ingredients.

High protein: You’re getting 8 grams of satiating protein with each serving of this cheesecake fruit dip, without a drop of protein powder!

Low sugar: This dip contains some sugar, but way less than what you’d find in most fruit dips or a slice of cheesecake.

Kid-friendly: Your whole family will love this lightly sweet and smooth fruit dip. And what’s better than a tasty dip that gets you and your kids eating more fruit?!

Ingredients

Here’s what you’ll need to make this recipe:

• Cottage cheese — choose low fat if desired
• Frozen whipped topping — the sweetened stuff you’d find in the freezer, like Cool Whip!
• Honey, maple syrup, or powdered sugar (optional) — I don’t think it needs any extra sweetener, but you’re welcome to add a spoonful if you want to
• Graham cracker crumbs — sub any cookie crumbs you like

How to make

Add cottage cheese to your blender and blend until smooth, scraping down the sides as needed. This should take 30-45 seconds.

Pour blended cottage cheese into a medium bowl. Add whipped topping and mix until well combined and smooth. Taste and stir in sweetener if desired.

Transfer to a small serving bowl. Sprinkle graham cracker crumbs in an even layer over the top.

Refrigerate for 30-minutes before serving.

Dietary needs

Higher protein: Add a half scoop of vanilla protein powder. I don’t recommend adding protein powder if you’re serving this to kids.

Lower sugar: Don’t add any extra sweeteners.

Lower calorie: This is already a lower calorie fruit dip! If you want to, use low fat cottage cheese and light whipped topping to save more calories.

Flavor variations

Oreo cookie cheesecake: Swap graham cracker for Oreo cookie crumbs.

Strawberry cheesecake: Stir 1/3 cup mashed strawberries into the dip before topping with cookie crumbs.

Banana pudding: Stir 1/2 mashed ripe banana into your dip.

How to serve

Serve this cheesecake fruit dip as a dip with fruit or other snacks!

Here are some ideas of what to serve it with:

• Apple slices
• Pear slices
• Banana slices
• Kiwi slices
• Orange segments
• Mango slices
• Blackberries
• Pineapple
• Seedless grapes
• Cubed muffins
• Cubed pound cake

Top tip

The bigger your blender, the harder it is to blend a small volume of cottage cheese.

If possible, use a small blender cup instead of a full blender. Here’s one I like. Or, double the recipe for a larger volume.

How long does this last in the fridge?

Cheesecake fruit dip lasts for up to three days in the fridge.

For best results, store the fruit dip in a food container with a fitted lid without graham cracker crumbs. When you’re ready to eat it, gently stir, transfer to a serving bowl, and add cookie crumbs on top.