Peppermint Cheesecake Dip is a delightful holiday treat that combines creamy cheesecake flavors with the festive flair of peppermint. Perfect for parties, this no-bake dessert dip takes just 10 minutes to prepare and is served with chocolate graham crackers or chocolate-covered pretzels for an indulgent pairing.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes with no baking required.
- Festive Flavor: The perfect blend of creamy cheesecake and refreshing peppermint.
- Crowd-Pleaser: A fun and interactive dessert for holiday gatherings.
- Versatile Dipping Options: Pairs well with a variety of dippers, from cookies to fruit.
Ingredients
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- ¼ teaspoon peppermint extract
- 8-ounce container Cool Whip, thawed
- 1 cup Andes Peppermint Crunch Baking Chips (plus more for garnish)
For Dipping
- Chocolate graham crackers
- Chocolate-covered pretzels
Step-by-Step Instructions
Step 1: Beat the Cream Cheese
- In a large mixing bowl, use a stand mixer or hand mixer to beat the softened cream cheese on medium speed until smooth, about 1 minute.
Step 2: Add Sugar and Peppermint
- Add the powdered sugar and peppermint extract to the cream cheese.
- Beat the mixture on medium speed until smooth and well combined, about 30 seconds.
Step 3: Incorporate the Cool Whip
- Add the Cool Whip to the bowl and beat on low to medium speed until fully combined, about 1 minute.
Step 4: Fold in the Peppermint Chips
- Gently fold in 1 cup of Andes Peppermint Crunch Baking Chips using a spatula.
Step 5: Chill and Serve
- Transfer the dip to a serving bowl. Garnish with additional peppermint crunch chips.
- Chill the dip in the refrigerator until ready to serve.
Step 6: Serve
- Pair with chocolate graham crackers and chocolate-covered pretzels for dipping.
Kitchen Equipment Needed
- Stand mixer or hand mixer
- Mixing bowl
- Spatula
- Serving bowl
Serving and Storage Tips
- Serving: Serve chilled with dippers of your choice. For added holiday charm, sprinkle crushed candy canes over the top.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: This dip can be made a day in advance. Add garnish just before serving for freshness.
Variations
- Chocolate Peppermint Twist: Fold in mini chocolate chips for a richer flavor.
- Nut-Free Option: Replace Andes Peppermint Crunch Chips with crushed peppermint candy for allergen-friendly preparation.
- Lightened-Up Version: Use light cream cheese and whipped topping for a lower-calorie option.
- Festive Layers: Layer the dip with crushed cookies or brownies in a trifle dish for a stunning presentation.
Helpful Notes and Tips
- Room Temperature Cream Cheese: Ensure the cream cheese is softened for a smooth and creamy texture.
- Peppermint Extract: Start with ¼ teaspoon and adjust to taste—peppermint can be strong!
- Dipping Variety: Experiment with dippers like sugar cookies, vanilla wafers, or even fresh strawberries for a fun twist.
Frequently Asked Questions
Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream works beautifully, but the dip may be slightly softer in texture.
Can I freeze this dip?
Freezing is not recommended as the texture may become grainy upon thawing.
What can I substitute for Andes Peppermint Crunch Chips?
Crushed candy canes or peppermint bark pieces make excellent substitutes.
How far in advance can I make this dip?
Prepare the dip up to 24 hours ahead and store it in the refrigerator until ready to serve.
What if I don’t have chocolate graham crackers?
Try regular graham crackers, Oreos, or any cookie that complements peppermint flavors.
This Peppermint Cheesecake Dip is a quick, festive, and utterly indulgent dessert that will delight your guests and add a touch of holiday magic to your table. Try it this season—you won’t be disappointed!