Best Cheesecake Dip Recipes

CHOCOLATE CHIP CHEESECAKE DIP

Steps:

• Beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir. Stir chocolate chips through the cheese mixture.

SUNNY'S EASY CARAMEL APPLE CHEESECAKE DIP

Steps:

• For the dip: Fold together the cream cheese and marshmallow creme in a medium bowl. Transfer to a plastic bag and refrigerate until chilled, about 20 minutes.
• Line up four 9-ounce clear cups. Add a spoonful of the graham cracker crust crumbs to each, followed by a drizzle of the caramel dip. Next, snip a hole in one corner of the bag with the cream cheese mixture and pipe in about an inch of the mixture; top with half an inch of the apple pie filling. Repeat the steps one more time or until the cups are filled, ending with one final crumble of the graham cracker crust crumbs on top. Serve immediately with your favorite dippers, or chill until served.

CHOC. CHIP CHEESECAKE DIP

Steps:

• Beat cream cheese, confectioners' sugar, butter, brown sugar, and vanilla extract together in a bowl until creamy. Fold in chocolate chips. Refrigerate until chilled, at least 20 minutes.

CHERRY CHEESECAKE DIP

Steps:

• Mix cream cheese and marshmallow cream until smooth. Fold in whipped topping. Spread into a serving dish. Cover with cherry pie filling. Break graham crackers into sticks and arrange them around the dip.

CHEESECAKE DIP

Steps:

• In a bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk and extract; mix until smooth. Transfer to a serving bowl. , Place the strawberries and crumbs in separate serving bowls. Dip strawberries into cheesecake mixture, then into crumbs.

CHOCOLATE COOKIE CHEESECAKE DIP

Steps:

• Combine the cream cheese, mascarpone, brown sugar, vanilla and salt in a medium bowl. Mix together with a rubber spatula until smooth and combined. Add the crushed cookies and fold together. Refrigerate until ready to serve. (The dip is best if made at least 1 hour in advance.) Bring to room temperature for 30 minutes before serving.

WHITE CHOCOLATE CHEESECAKE DIP

Steps:

• In heatproof bowl set over saucepan of hot (not boililng water, melt white chocolate with cream, stirring gently until smooth. Let cool to room temperature.
• In separate bowl, beat cream cheese with sugar until fluffy; beat in orange rind. Stir in chocolate mixture and orange flavoring.
• Make-ahead: Scrape into airtight container and refrigerate for up to 2 days.
• Makes 1-1/2 cups.

CHOCOLATE CHIP CHEESECAKE DIP

Steps:

• Beat cream cheese and butter until smooth.
• Mix in sugars and vanilla.
• Stir in chocolate.
• Cover and chill 2 hours.
• Shape into a ball.
• Wrap with saran wrap and chill at least 2 hours.
• Roll in chopped nuts if desired.
• Serve with graham cracker stix.

CHEESECAKE DIP FOR FRUIT

Steps:

• Combine cream cheese, marshmallow fluff, and vanilla extract in a bowl. Blend with an electric mixer until creamy and all cream cheese lumps are gone.
• Transfer to a bowl and place in the refrigerator until chilled, at least 30 minutes.

STRAWBERRY CHEESECAKE DIP RECIPE BY TASTY

Steps:

• Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Whip until light and fluffy, about 2 minutes.
• Add the sweetened condensed milk and whip until light and fluffy, scraping down the sides of the bowl as needed.
• Gently fold in the whipped cream with a rubber spatula.
• Transfer the cheesecake dip to a serving bowl. Dollop the strawberry jam on top and use a wooden skewer or the tip of a knife to swirl into the dip.
• Chill the dip in the refrigerator for 1 hour.
• Garnish the dip with the strawberry and serve with graham crackers for dipping.
• Enjoy!

COOKIE DOUGH CHEESECAKE DIP

Steps:

• Beat cream cheese, butter & vanilla together until smooth. Mix in confectioner sugar & brown sugar. Stir in chocolate chips. Serve immediately or refrigerate for up to 3 days.

CREAMY GINGERBREAD CHEESECAKE DIP

Steps:

• In medium bowl, beat cream cheese and sugars with electric mixer on medium speed about 1 minute or until smooth. Add molasses; beat until combined.
• Add yogurt, ginger, cinnamon and nutmeg; beat until combined. Add whipped cream; beat until com-bined. Refrigerate 1 hour before serving.
• Serve this yummy dip with graham crackers.

PEANUT BUTTER CHEESECAKE PRETZEL DIP

Steps:

• Beat 8 ounces softened cream cheese with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in 1/2 cup each sour cream and confectioners' sugar until incorporated. Beat in 1/2 cup creamy peanut butter and 1/2 teaspoon vanilla. Serve with pretzel rods.

LEMON CHEESECAKE DIP

Steps:

• Bring all ingredients to room temperature.
• Combine cream cheese, whipped topping, and sour cream in a bowl; beat with an electric mixer until well combined and creamy. Mix in lemon zest, lemon juice, and vanilla extract until combined. Add confectioners' sugar and mix thoroughly until smooth.
• Cover and chill for 3 to 4 hours, or overnight.

CHEESECAKE DIP

Steps:

• In a mixing bowl, combine the Neufchatel cheese, sugar, and milk. Mix thoroughly until well blended and smooth. Gently combine the frozen whipped topping and vanilla with the mixture. Serve chilled.

CHERRY CHEESECAKE DIP

Steps:

• Mix the cornstarch with 1 tablespoon cold water in a small bowl and reserve. Combine the frozen cherries, sugar and a pinch of salt in a medium saucepan and place over medium-high heat. Stir frequently to dissolve the sugar as the cherries defrost and release their liquid. Bring to a boil and reduce to a simmer, then cook until the cherries are soft and the liquid has thickened slightly, about 5 minutes. Stir in the cornstarch mixture to thicken the sauce; simmer for just another minute, then remove from the heat. Stir in the lemon juice and let cool completely.
• Put the cream cheese in a large bowl and beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Add the condensed milk, sour cream, vanilla and 1/8 teaspoon salt. Beat again until very fluffy. Transfer to a shallow bowl or baking dish and smooth out. Top with the cooled cherry sauce. Sprinkle with crushed graham crackers and serve with dippers.

CHEESECAKE FRUIT DIP FROM REDDI-WIP®

Steps:

• Place cream cheese in medium microwave-safe bowl; cover. Microwave on HIGH 30 seconds to soften. Add pudding; whisk until smooth.
• Add Reddi-wip and sugar; whisk together until blended. Serve dip with fruit.

SPIDER WEB PUMPKIN CHEESECAKE YOGURT DIP

Steps:

• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon melted chocolate into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe 8 spider legs onto cooking parchment or wax paper-lined cookie sheet. Freeze about 15 minutes.
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. Add pumpkin, pumpkin pie spice and 2 containers of the Greek yogurt. Beat on medium speed until blended. Pour mixture evenly into 10- to 12-inch wide shallow serving dish.
• Spoon 1/4 cup of the remaining Greek yogurt into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe yogurt to make spiderweb design over top of pumpkin mixture. Reserve remaining yogurt for another use.
• Place malted milk ball on top of dip for spider body. With melted chocolate, attach 2 eyeballs to malted milk ball for eyes. Arrange chocolate spider legs around malted milk ball.

STRAWBERRY CHEESECAKE DIP

Steps:

• Mix cream cheese, dry pudding mix and milk in large bowl with whisk 2 min.
• Stir in COOL WHIP and strawberries.
• Refrigerate 1 hour.
• Sprinkle with lime zest before serving.

HEATH BAR CHEESECAKE DIP

Steps:

• Pour caramel sauce over cheese block, sprinkle heath bits on top serve with apple slices or graham cracker sticks.
• Note: I used shortbread cookies from Dollar Tree.