Whipped Cheesecake Dip

By: Chantal Urbina ()

No-bake cheesecakes are a fabulous dessert option for the summer months. They are easy enough to prepare and are always a crowd pleaser. I decided to make things even simpler and more affordable by turning a family favourite into a fun dip-style treat. This recipe allows us to ditch the tedious crust making process and cake dressing stress but we are still left with the same rich taste that a cheesecake offers.

Using minimal ingredients that are all whole food based, this treat is sure to be a new summer staple. I used canned coconut cream to reach a nice, light mousse like consistency that works wonders with the traditional cream cheese base. This finger food delight would pair perfectly with any fresh fruit but don’t dismiss those veggies. This whipped cheesecake dip would also complement a nicely baked sweet potato cooked with coconut oil and cinnamon (whole, sliced, wedged, etc.). Roasted butternut squash or pumpkin would also be a great serving choice, especially in the fall.

Also, please keep in mind that this recipe is super versatile and is very easy to make your own. The addition of superfoods would take this dip to a whole new nutritional level. Consider adding hemp hearts, bee pollen, chia seeds, or even a pinch of Himalayan salt. For some added protein and fibre you can even fold in cooked quinoa.

Whipped Cheesecake Dip

Makes roughly 2 cups


  • 4 oz. plain cream cheese (1/2 a brick)
  • 1 cup coconut cream  (from a full fat can of coconut milk)
  • 3 Tbsp. coconut milk (liquid from the same can)
  • 2 Tbsp. pure maple syrup
  • 2 Tsp. pure vanilla extract
  • 1 Tsp. lemon juice


  • Crushed nuts (I used pecans)
  • Extra maple syrup


  1. Place all ingredients, except for your garnish choices, in a blender or food processor. Blend until all ingredients are thoroughly combined and you have reached a light, whipped texture. You can also use an electric mixer here as well.
  2. Scoop your dip into a serving bowl and garnish as desired. Serve with fresh fruit or roasted vegetables.

* Note: If making this dip in advance for a special occasion, you may need to re-blend it prior to serving. The fat from the coconut cream will solidify the mixture while sitting in the fridge.

Meet Chantal Urbina

Chantal UrbinaI am currently a retired Registered Massage Therapist on maternity leave with my first child. I am a certified Culinary Nutrition Expert and aim to create delicious but powerful meals that serve our bodies with the love and respect they deserve. Introducing solids to my daughter, Eliana, has further inspired me to create recipes with holistic foods. Motherhood has blessed me with the highest motivation to live the healthiest and happiest life that I can. Summers are when I shine my brightest as I live for adventures out in the sun. I live in Winnipeg with my daughter, husband and two cats.