Raspberry Cookie Dip is a decadent and rich raspberry cream cheese dip that tastes just like a raspberry cheesecake, especially when you dip cookies in it! (But of course, you can dip fruit, crackers or pretzels in it – cookies are just the beginning!)

Raspberry Cream Cheese Dip Recipe

Today’s easy dessert dip takes less than 5 minutes to whip up and is perfect for serving with a wide variety of dippable treats, such as sliced fruit, cookies, waffles, and more.

It’s the perfect low-key dessert option when you want to serve something sweet but don’t want to heat up the kitchen by turning on the oven and also are a bit pressed for time. It’s great for BBQs, movie nights, getting together with friends – or just a fun afterschool treat for the kids.

This raspberry cookie dip is sweet, tart and creamy – and utterly delicious. I don’t even like raspberries and I was a huge fan of this quick and easy dessert dip.

Do I need to use fresh raspberries to make raspberry cookie dip? While this recipe calls for fresh raspberries and they are the easiest option, you can use dehydrated or frozen raspberries instead.

How to make raspberry cream cheese dip with dehydrated raspberries: If you want to use dehydrated raspberries to make this recipe, blitz up 2 Tablespoons of dehydrated raspberries in a food process or blender and then use in place of the fresh raspberries called for in the recipe.

How to make raspberry cream cheese dip with frozen raspberries: If you want to use frozen raspberries to make this recipe, thaw completed and drain 1/4 cup frozen raspberries, preserving the drained off liquid. Prepare the recipe as directed, and then add in a bit of the reserved liquid, if desired, to adjust the texture and flavor of the dip.

How to store raspberry cream cheese dip: This dip is better if made the day before to allow the flavors to meddle and fully develop. Keep it in the fridge in an airtight container for up to 5 days.

Can raspberry cookie dip be frozen? I do not recommend freezing any cream cheese-based recipe, including this one.

Ingredients for Raspberry Cookie Dip

• Cream Cheese, softened at room temperature
• Butter, softened at room temperature
• Milk
• Vanilla Extract
• Powdered Icing Sugar
• Raspberries

Scroll down to the printable recipe card for full measurements.

Tip: If you want to use frozen raspberries to make this recipe, thaw completed and drain 1/4 cup frozen raspberries, preserving the drained off liquid. Prepare the recipe as directed, and then add in a bit of the reserved liquid, if desired, to adjust the texture and flavor of the dip.

Kitchen Tools You May Find Helpful

• Measuring Cups and Spoons
• Mixing Bowl
• Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer

How to Make Raspberry Cookie Dip

Place the softened cream cheese, butter, milk and vanilla extract in a large bowl.

Beat with an electric mixer for 2 minutes until no lumps of cream cheese remain.

Add the powdered icing sugar and beat until completely combined.

Add the raspberries and beat until raspberries are completely broken down and incorporated, about 2 minutes.

Serve with cookies, fruit or pretzels.

Makes 1 cup dip.

Pin this Decadent Raspberry Cheesecake Dip for the next time you’re craving a sweet treat and want to whip it up in less than 5 minutes:

Grab your free printable recipe card for our homemade raspberry cookie dip recipe:

I hope your family loves this easy raspberry dessert dip as much as mine did!

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