Peppermint Cheesecake Dip

I present a creamy, mint-infused dessert dip that tastes like peppermint cheesecake — perfect for dipping cookies, fruit, or crackers. It’s a no-bake treat that feels festive yet simple.

Why You’ll Love This Recipe

I love this dip because it’s:

• Quick to mix up — no baking needed
• Rich, smooth, and full of cheesecake flavor
• Brightened with cool peppermint notes
• Versatile — I can serve it with cookies, fruit, or even pretzels
• Easy to make ahead of time (it holds well in the fridge)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened
• Powdered (confectioners’) sugar
• Peppermint extract
• Green food coloring (optional, for a festive hue)
• Whipped topping (e.g. Cool Whip) or whipped cream
• Mini chocolate chips

Example Measurements (yields ~4 cups)

• 8 oz (227 g) cream cheese, softened
• ⅓ to ½ cup powdered sugar (adjust for sweetness)
• ¼ teaspoon peppermint extract (or more to taste)
• A few drops green gel or food coloring (optional)
• 8 oz (≈227 g) whipped topping, thawed
• ½ to ¾ cup mini chocolate chips

Directions

1. In a mixing bowl, beat the softened cream cheese until smooth and creamy (about 1-2 minutes).
2. Add powdered sugar and peppermint extract, and continue to beat until fully incorporated.
3. If using color, add a few drops of green food coloring and mix until the color is uniform.
4. Gently fold in the whipped topping (or whipped cream) using a spatula, being careful not to deflate it.
5. Stir in the mini chocolate chips until evenly distributed.
6. Transfer the dip to a serving bowl, sprinkle a few extra chocolate chips on top if desired, and chill a little before serving.

Servings and timing

• Servings: about 4 cups (serves ~8–12 depending on size)
• Prep time: about 5 to 10 minutes
• Chill time: you can serve immediately, but chilling for 30 minutes makes it firmer

Variations

• Use whipped cream instead of whipped topping for a more homemade version
• Swap peppermint extract with mint extract (slightly milder)
• Add crushed peppermint candies or candy cane bits for crunch
• Use dark chocolate chips or white chocolate chips instead of semi-sweet
• Add a swirl of chocolate syrup or drizzle on top before serving

Storage/Reheating

• Storage: Cover and refrigerate in an airtight container. It stays good for 2–3 days.
• Before serving: Bring to near room temperature for easier scooping or give a gentle stir.
• Note: Do not freeze — the texture can degrade when thawed.

FAQs

What if my cream cheese has lumps?

If your cream cheese is too cold or firm, lumps may remain. To fix, let it sit at room temperature longer, then beat it until smooth using a mixer before adding the rest of the ingredients.

Can I use homemade whipped cream instead of whipped topping?

Yes — just beat heavy cream with a bit of powdered sugar until stiff peaks form, and fold that in. The dip might be a bit softer, so chilling helps it set.

How strong should the peppermint flavor be?

Start with ¼ teaspoon peppermint extract, taste, then add more if needed. Peppermint extract is potent, so increase slowly.

What should I serve with this dip?

Some of my favorite dippers are graham crackers, chocolate wafer cookies, fruit slices (e.g. strawberries or apple), pretzels, or mint Oreos.

Can I make this ahead of time?

Yes — I often prepare it a few hours ahead. Just cover and refrigerate. Before serving, give it a little stir or let it sit 10 minutes out of the fridge for easier scooping.

Conclusion

I hope you enjoy making and serving this Peppermint Cheesecake Dip as much as I do. It’s a festive, creamy, and easy dessert that works for parties or quiet nights in. Let me know if you’d like a printable version or nutrition info!

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