Two inexpensive and easy-to-find grocery items combine to perform magic in this simple but tasty twist on cheesecake. Make it tonight to impress all your people!
Ok, so this recipe almost feels sacrilegious. I feel kinda bad for even posting it but 1. it’s freaking delicious and 2. it’s freaking easy and 3. I tried so so hard to get an actual cheesecake recipe up for you guys in time for Valentine’s Day, but I fell hard from my high horse after my first attempt succeeded wildly and then I couldn’t replicate it. SO EXPECT ACTUAL CHEESECAKE SOON. But until then, this should fill the hole in your heart where cheesecake used to be.
Even though this isn’t an actual cheesecake, it tastes exactly like one. And it’s way super easy to customize to be any flavor of cheesecake your heart desires. And?? It’s free of all top eight allergens except for soy (sorry soy-avoiders, but I promise I’ve got one coming out for you shortly!).
But before you go any further… THIS RECIPE IS NOT HEALTHY. If you’re looking for a healthy recipe, just turn back now. Close your eyes and cover your ears and go back to where you came from because this is not it. My goodness, is it not. At all. But it’s a great treat every once in a while and super simple to whip up if you need something at the last minute for some bunch-of-ingredient-avoiders.
SooOooOOoo can I get a drum roll, please?!
That’s it. Lol.
I told you it was simple!! And not healthy. BUT SO GOOD.
1. Pick your favorite vegan yogurt – whatever you like to eat in whatever flavor you want your vegan cheesecake dip to be. Are you nut-free? Well then don’t pick one with nuts, silly. Need to avoid coconut? Don’t get that one. I used soy for mine since soy is in the second ingredient, and I didn’t want to double up on allergens.
2. Pillsbury Creamy Supreme cream cheese frosting. No, you stop it. Don’t get mad at me. I told you this wasn’t healthy!! I warned you. You’re not allowed to get mad at me for this! The readymade frosting tastes like cream cheese and sugar, which are two big ingredients in cheesecake. Badabing badaboom. It comes in both a tub and a pre-filled pastry bag. Either one works.
(Betty Crocker Cream Cheese frosting might also work, but it does have a ‘may contain milk products’ warning on it, and contains ‘natural flavors’ which are always dubious. Use at your own risk)
The yogurt is fermented (which adds cheesy tang) and has probiotics, which is awesome. But the probiotic content doesn’t negate the fact that this is totally not a health food – so stop trying to make that happen! Geeze. Just enjoy it as a treat!
What ingredients are in this frosting??
The only top allergen is soy. It’s certified gluten-free, and while it’s not certified vegan, the plant-based community has overwhelmingly decided that it is free of animal products.
Here’s the ingredient list though – just.. just don’t think it’s gonna be healthy. And don’t try to feed it to your WFPB friends.
I hate those ingredients! Can I just use your cream cheese frosting recipe??
You can give it a shot, as long as everything is cold. You’re not going to be able to warm it up or the frosting will split. It might even split if it’s cold because the yogurt has a lot of moisture and my frosting doesn’t have added emulsifiers. I’m working on a recipe for those of you who can’t use the packaged stuff, though.
I suppose if you really really really really really hate the frosting, you can go ahead and use vegan cream cheese instead. But this recipe is magnificent because it doesn’t use cream cheese! But whatever, do what you want. 😉 You’ll need to add a sweetener of some sort to it though, or it’ll just taste like fruity cream cheese. Which isn’t a bad thing, necessarily. Just ain’t cheesecake.
Wait.. did you say warm it up?
Heck yeah I did. Because the frosting has so many emulsifiers (ingredients that help water and oil become best friends instead of mortal enemies), this can be served as a warm dip! And I absolutely love it warm contrasted with some ice cold fresh fruit. Omnomnom.
You definitely don’t need to serve it warm though, and the warmer it is the thinner the cheesecake dip will actually be. So it’s up to you how you want to serve and eat it. Cold, hot, or room temp. They’re all wonderful.
Can I add anything to it?
For sure! I melted in a little cocoa butter for the pot in the photos, actually! I, believe it or not, don’t really like sweets too much, so I added the cocoa butter to calm the sugar sweetness down without compromising the viscosity/thickness of the dip. Unsweetened chocolate would also be a great choice if you wanted to go the rich chocolate cheesecake route.
Stirring in chopped, freeze dried fruit is a marvelous addition (peaches! omg freeze dried peaches in this.. hnnnggg..).
I stirred some cheesecake crust crumbles for a little bit of crunch and was not disappointed. You could try crushed Oreos or graham crackers and I’m sure it would be mouth-watering, too!
Oh, and if you want to add color, just stir it into the yogurt before you mix everything together.
How do I make it?
First step: Open the yogurt.
Next step: Put the yogurt in whatever you want to serve the vegan cheesecake dip in
Next: whisk/stir in spoonfuls of the frosting until you like the texture of the dip. Keep in mind that the more frosting you add, the sweeter it’s going to be.
Finally: stir in any additions you want and serve with whatever vehicles you want to use to get it into your mouth
Note: If you want to serve the dip warm or to add chocolate or cocoa butter, I recommend heating all the ingredients up slowly together in a saucepan before pouring into your serving dish.
What do I dip into this magical vegan cheesecake dip?
I’m not here to tell you how to run your life, but pretty much anything you wanna put in your mouth can get dipped into this cheesecake dip.
Bananas are good, oranges are bomb, and granny smith apples are totally my favorite. Fresh fruit and yogurt! Heck yeah! So healthy!! NO. STOP THAT. IT’S NOT HEALTHY.
If you’re a sugar fiend, try out some marshmallows! Or some graham crackers would be perfection to complete the cheesecake flavor profile. In the picture, I’m dipping one of my gluten free sugar cookies to keep with the whole GF theme.
Just about any fresh fruit, dried fruit, cookies, crackers, spoons, or whatever else you’d love to throw onto a cheesecake would be great in this cheesecake dip. If you dipped an actual slice of cheesecake into this vegan cheesecake dip, that would be epic and I want to see a picture.
Can I turn this into an actual cheesecake?
Please excuse me while I cry.
I totally did. And it was magnificent. I did one part yogurt to two parts frosting and froze it and it was perfect.
And then I could never make it happen again.
If you want to give it a try, you’re more than welcome. Just don’t tell me if it works out because I will just cry more.
And if you don’t want to give it a try and need a tried and true recipe, check out Gretchen’s Vegan Bakery. Cheesecakes are totally her specialty, and she has tons of amazing recipes for them!
How can I make this vegan cheesecake dip healthier?
Please leave me alone so that I can go make it!
Ok! Geeze! Go!!
Pin it for later:
- vegan yogurt of your choice
- Pillsbury Creamy Supreme cream cheese frosting
1. Open the yogurt and the frosting
2. Put the yogurt in whatever you want to serve the vegan cheesecake dip in
3. Whisk/stir in spoonfuls of the frosting until you like the texture of the dip. Keep in mind that the more frosting you add, the sweeter it’s going to be.
4. Stir in any additions you want and serve with whatever vehicles you want to use to get it into your mouth
If you want to serve the dip warm or to add chocolate or cocoa butter, I recommend heating all the ingredients up slowly together in a saucepan before pouring into your serving dish.
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