This perfect Sweet Cream Cheese Dip is so easy to make, with only 6 ingredients (including salt). Perfect for any fruit, or some cinnamon sugar soft pretzel bites, it’s smooth, silky, and oh so creamy!
This is one of my Sauce recipes I know you’ll want to keep on hand!
With the weather hopefully warming up soon, I’m day dreaming of warm weather things… like grilling, vacations, and my favorite, summer fruits!
Our son is absolutely obsessed with all kinds of berries, with strawberries probably being at the top of his list.
I know, I know… why am I blathering on about berries on a dip post?! Well because our daughter will eat just about anything as long as she can dip it in something. A sweet something at that.
So this sweet cream cheese dip fits that bill perfectly, and it makes a fantastic dip for fresh summer fruits!
It’s just so silky, smooth and creamy… perfectly sweet and thick. I promise not to judge you one bit if you just eat it with a spoon!
Of course, it’s also amazing with some cinnamon sugar soft pretzel bites (coming very soon!), but for now, I’m tricking myself into thinking it’s healthy because we’re eating fruit.
How to make a sweet cream cheese dip?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Beat cream cheese and butter. Using a mixer for this really helps speed up the process.
- Add sugar and vanilla. You’ll want powdered sugar for this recipe, otherwise you’ll have a grainy dip.
- Add cream. This helps thin the thick dip out a bit for easier dipping.
In order to really achieve a smooth and creamy dip consistency, the cream cheese has to be softened to room temperature. If you’ve ever tried to whip up cold cream cheese, you know it can be a nightmare, and you almost always end up with lumps. I like to set out the cream cheese on the counter an hour or so before I’m ready to make this dip.
Variations of this recipe
- Dairy – if you don’t have heavy cream available, half and half will work, as will whole milk. I’ve not tested using lower fat milks, so I can’t say how they will work.
- Cream cheese – this recipe was tested using the 8 oz bricks of full fat cream cheese (and just using half of it), so I’m not sure how any of the more “spread-able” cream cheeses will work.
- Flavors – we love the faint vanilla flavor of this dip, but if you’d like to add some lemon zest, a hint of almond extract, etc, feel free to do so.
- Marshmallow – I haven’t tested adding marshmallow fluff (or marshmallow creme), but I know I’ve seen recipes that include that ingredient. If you wanted to experiment, I would reduce the powdered sugar by at least half, to account for the sweet marshmallow fluff.
- Warmed – if you’re serving this with some cinnamon sugar soft pretzels, try warming this dip up a bit in the microwave… it’s sublime as a warm glaze to dip them in!
You don’t have to, but I do recommend it if you have one available. A mixer helps really whip up and incorporate the cream cheese. This can be done with a whisk, but will take longer and give you a bit of an arm workout.
During testing, I found using full fat cream cheese yielded the best flavor and texture. Of course, you’re welcome to experiment on your own.
Making cream cheese dip ahead of time
Even though this dip comes together quickly, it can also be be made entirely ahead of time!
Make sure to add the dip to an airtight container and refrigerate it until you’re ready to enjoy it.
This dip should be refrigerated in an airtight container and enjoyed within 5-7 days.
Due to the dairy in this dip, I don’t recommend freezing it. Dairy has a tendency to separate during the freezing and thawing process.
Stand mixers are great, but they’re also pretty expensive and hard to come by right now. This hand mixer works like a champ and works really well for this dip!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 4 oz cream cheese softened to room temperature
- 3 Tbsp unsalted butter softened
- 1 cup powdered sugar whisked to remove lumps
- 1/2 tsp vanilla extract optional
- pinch of kosher salt
- 2 Tbsp heavy cream half and half or whole milk can be substituted
- In a mixing bowl, add cream cheese and butter. Use a hand mixer to beat cream cheese and butter on medium speed until smooth and fluffy.
- Add powdered sugar, vanilla, and salt and mix until combined.
- Add heavy cream and beat until creamy, about 2 minutes.
- Store in refrigerator in an airtight container, or use immediately.
- Dip can also be warmed in the microwave if you wanted a warm glaze (such as the glaze that comes with cinnamon sugar soft pretzels).
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- Recipe makes approximately 1 1/2 cups. I estimate this would serve 6 people, with each person having 4 Tbsp (1/4 cup) of the dip.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.