This raspberry cheesecake yogurt dip is a great summertime treat and perfect for dunking fruit, crackers, or cookies into it.

Overhead of square white dish containing dip, garnished with raspberries. Text overlay reads "Raspberry Cheesecake yogurt dip."

I just love, love, love the fact that it is finally getting to be berry season! I have fond childhood memories involving berries.

As a child, every summer my family and I went berry picking, mainly strawberries and blueberries. I remember our buckets (and our mouths!) filling up with sweet, juicy, fresh berries. It doesn’t get much better.

Raspberries hold an extra special place in my heart because we could pick those in grandpa and grandma’s back yard. I remember heading over to my grandparents’ house and going outside to their backyard garden. We’d fight the bumblebees (they also loved those raspberry bushes!) for handfuls of sweet red raspberries.

That house is up for sale now and the garden is empty but I am so grateful for those memories — as well as many more. My grandparents lived in the same house for 60 years. Can you imagine all the raspberries picked in that length of time?

Closeup of several raspberries in a white dish.

Back to the present…we rarely eat dessert after dinner. However, we always have a bowl of plain fruit and I’m so thankful the seasonal roster again includes raspberries and other berries.

Closeup of six fresh raspberries scattered on wooden decking.

However, that doesn’t mean we never have a sweet treat in the house. Oh, that would just be a sad thing, wouldn’t it? I love treats that are a bit indulgent but don’t leave you feeling weighed down and regretful of what you just ate. To me, that takes away from the joy that dessert gives.

A dessert loaded with fresh berries yields a lighter, more satisfying dessert so you can head back outside and enjoy the sunshine with family and friends, instead of feeling like you need to take a long nap.

Closeup of package of Driscoll's Raspberries

When Driscoll’s challenged me to create a recipe using their raspberries, I knew I wanted something that would fit that description–lighter than a heavy chocolate fudge cake but every bit as satisfying.

Raspberry cheesecake dip in square white dish, with fresh raspberries and animal crackers alongside.

This cheesecake yogurt dip fits the bill. Filled with fresh raspberry purée, whole raspberries, reduced-fat cream cheese, and plain Greek yogurt, it is satisfying, fresh, and good enough to eat with a spoon.

In fact, with the whole berries mixed in, this cheesecake yogurt dip can easily be served as a dessert in a bowl. It’s similar to a really indulgent Greek yogurt and still healthier than eating a bowl of ice cream. So grab a spoon and dig in if you prefer that to dipping.

However, since this is a dip recipe, and if you are using adorable animal crackers as your dippers, you could mash the raspberries a bit before adding them so the dip isn’t quite as chunky, making it easier to dip into. 

Raspberry cheesecake yogurt dip would be phenomenal at a summer picnic or party, too — I’m absolutely positive this bowl with be empty before any of the others on the buffet table. Who can resist fresh raspberries?!

Dip in white bowl garnished with four raspberries.

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Partial image of dip in square white bowl with raspberries and animal crackers alongside.

Raspberry Cheesecake Yogurt Dip

Yield: 10 servings
Prep Time: 10 minutes
Total Time: 10 minutes

This raspberry cheesecake yogurt dip is a great summer time treat and perfect for dunking fruit, crackers, or cookies into it.


  • 8 ounces reduced-fat cream cheese, softened
  • 1 cup fat-free Greek plain yogurt
  • 1/4 cup packed dark brown sugar
  • 1/2 teaspoon pure vanilla extract
  • two 6-ounce packages (2 and 1/2 cups) fresh Driscoll’s raspberries, divided
  • Additional Driscoll’s raspberries, graham crackers or animal crackers for serving


  1. In a small bowl, mash 1 package or 6 ounces (1 1/4 cups) of Driscoll’s raspberries with a fork. Place a fine mesh strainer over a blender and push the mashed raspberries through the strainer using a spoon. The seeds should stay in the strainer and the mashed raspberries should be in the blender.
  2. To the blender, add cream cheese, yogurt, brown sugar and vanilla. Blend briefly until smooth and combined. Transfer to a bowl and fold in the remaining whole Driscoll’s raspberries (1 package or 6 ounces or 1 1/4 cups). Store covered in the fridge or serve immediately with raspberries, graham crackers, or animal crackers for dipping.
Nutrition Information:
Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 105Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 102mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 4g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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Want more great raspberry recipes? Head on over to Driscoll’s to find them!

Disclosure: Paid Endorsement from Driscoll’s – Visit for more berry recipes. I was compensated for my time and my recipe development. All opinions are my own, as always.