Cream Cheese Fruit Dip

Why You’ll Love This Recipe

I love how simple and versatile this dip is. It comes together in minutes, requires no baking, and can be made ahead of time. The cream cheese adds richness, the marshmallow creme gives it a light sweetness, and a hint of vanilla and optional orange zest brings just the right amount of brightness. Whether I’m hosting a holiday brunch or prepping snacks for the kids, this dip is always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened
1 cup marshmallow creme
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk (adjust for desired consistency)
Zest of 1 orange (optional, for brightness)

directions

1. I start by beating the softened cream cheese in a large mixing bowl using an electric mixer until it’s smooth and fluffy.

2. I add the marshmallow creme, powdered sugar, and vanilla extract, then beat everything together until the mixture is light and well combined.

3. I slowly add the heavy cream or milk, one tablespoon at a time, mixing in between until I reach the consistency I like—thick enough to dip, but easy to scoop.

4. If I’m using orange zest, I stir it in at the end for a pop of citrus flavor.

5. I transfer the dip to a serving bowl and chill it for at least 30 minutes before serving to help it firm up and develop flavor.

6. I serve it with fresh fruit like strawberries, grapes, melon, pineapple chunks, and crisp apple slices.

Servings and timing

Servings: 8
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes
Calories: 140 kcal per serving

Variations

• I sometimes fold in a spoonful of Greek yogurt for extra tang and creaminess.

• For a festive twist, I swap orange zest for lemon or lime zest.

• When I want a chocolate version, I add a tablespoon of cocoa powder to the mix.

• I’ve also added a swirl of raspberry jam or crushed pineapple for a fruity upgrade.

• If I want it less sweet, I reduce the powdered sugar slightly and add more vanilla or zest for flavor.

storage/reheating

I store any leftover dip in an airtight container in the fridge for up to 3 days. I give it a quick stir before serving again. I don’t freeze it, since the texture can change once thawed. There’s no need to reheat—it’s meant to be served chilled or at room temperature.

FAQs

Can I make this ahead of time?

Yes, and I often do. I make it the night before and let it chill until ready to serve. The flavor gets even better after sitting.

What fruits go best with this dip?

I love pairing it with strawberries, grapes, apple slices, cantaloupe, pineapple, and even dried apricots. Crisp and juicy fruits work best.

Can I use whipped cream cheese?

Yes, whipped cream cheese works great and makes the dip even lighter in texture. I just reduce the added cream slightly if needed.

Is there a dairy-free version?

I’ve made it using dairy-free cream cheese and coconut whipped topping instead of marshmallow creme. It’s still delicious!

Can I use maple syrup instead of powdered sugar?

Powdered sugar gives the dip structure, but a small amount of maple syrup can work—just reduce the cream or milk slightly to keep the right texture.

Conclusion

This Cream Cheese Fruit Dip is one of those recipes I always keep in my back pocket—it’s easy, fast, and makes any fruit platter feel a little more special. Whether I’m hosting a crowd or just putting together a quick family snack, this sweet and creamy dip always disappears fast.