Dairy-Free Cheesecake Dip
Prep time
Total time
Serves: 6 to 8 servings
Dairy-Free Cheesecake Dip
  • 4 ounces dairy-free cream cheese alternative (I use half a tub of Daiya Plain)
  • ¼ cup coconut cream (see note below)
  • ¼ to ⅓ cup powdered sugar
  • 1 teaspoon lemon juice
  • ½ to ¾ teaspoon vanilla extract
  • Pinch salt
For Serving
  1. Place all the cream cheese alternative, coconut cream, powdered sugar, lemon juice, vanilla, and salt in a mixing bowl. We like the full amount of vanilla and a scant ⅓ cup of the powdered sugar, but use the lower amounts if you prefer less sweet.
  2. Blend the ingredients with a hand mixer or whisk until smooth and creamy.
  3. Place the cheesecake dip in a bowl and serve with cookies and strawberries for dipping. You can also serve with crushed cookies for rolling or top the cheesecake dip with the crushed cookies.
  4. Leftover dip can be covered and refrigerated for up to 3 days. I also freeze individual portions for an any time treat.
Coconut Cream: You can buy coconut cream or chill full-fat coconut milk and use the solid coconut cream that forms. I chill So Delicious Original Culinary Coconut Milk - it turns almost completely into cream!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-cheesecake-dip