Strawberry Cheesecake Dip with Cookie Crumble Topping
5 from 1 vote
This easy strawberry cheesecake dip is made from cream cheese and marshmallow fluff but has a delicious cookie crumble topping that tastes amazing when you dip fresh fruit into it!
PREP TIME 5 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 12servings
Ingredients
For the Strawberry Cheesecake Dip
1(8 oz) tub of strawberry cream cheesesoftened
1(7 oz) container of marshmallow fluff
For the Graham Cracker Crumble
1cupcrushed cookie crumbsyou can use 4 graham crackers, 16 Biscoff cookies, thin chocolate wafer cookies, or your favorite butter cookie
1/2cupbrown sugar
4tablespoonsbuttermelted
2teaspoonsvanilla
2tablespoonssugar
Pinchof kosher salt
For Serving
Fresh strawberries
Mini chocolate chipsoptional
Instructions
Prep the Strawberry Cream Cheese Base:
In a large mixing bowl, beat the cream cheese with a hand mixer on medium speed until smooth.
Add the marshmallow fluff and gently stir together until combined.
Make the Cookie Crumble Topping:
Preheat the oven to 350°F. Spray an 8x8 baking dish with cooking spray.
In a small bowl, mix together the crushed cookie crumbs and brown sugar. Add the melted butter and vanilla, then stir into the crumb mixture till everything is evenly moistened. Spread the mixture in the prepared pan. Sprinkle with the regular white sugar and a pinch of salt over the top.
Bake for 15 minutes or until lightly browned. Let cool completely.
Assemble and Serve:
Use a wooden spoon or spatula to break it into crumbly pieces before sprinkling it on top of the prepared dip.
Serve the dip with the graham crumbles sprinkled over the top with the fresh fruit and mini chocolate chips on the side.
Recipe Notes
Make Ahead Tips
This recipe can be made 2 - 3 days in advance as long as the strawberry dip and cookie crumbles are stored separately.Keep the dip in the fridge in an air-tight container.The cookie crumble topping can be stored in an air-tight container at room temperature.