Cheesecake Dip
No bake Cheesecake Dip turns your favorite cheesecake flavors into a delicious dessert dip. Pairs perfectly with cookies, fruit, pretzels, or any of your favorite dippers, including your finger!
Servings: 8 ½ cup servings
Calories: 247kcal
Ingredients
- 1 cup cold heavy cream
- 8 ounce package cream cheese softened
- ¾ cup powdered sugar sifted
- 2 teaspoons pure vanilla extract
Instructions
- If you are using a stand mixer, place the mixing bowl and wire whip attachment in the freezer for 30 minutes. If using a handheld mixer, place a medium size mixing bowl and mixer beaters in the freezer.
- Remove the wire whip and mixer bowl, or the mixer beaters and bowl, and beat the cold heavy cream on high speed until stiff peaks form. This should only take about 2 to 3 minutes. Transfer the whipped cream to a separate bowl and place in the refrigerator.1 cup cold heavy cream
- Using the same bowl and a paddle attachment, or beaters, mix the softened cream cheese on medium speed for about 1 to 1 ½ minutes until smooth.8 ounce package cream cheese
- Add the sifted powdered sugar and vanilla and continue to mix at medium speed for another 1 ½ to 2 minutes or until completely incorporated and smooth.¾ cup powdered sugar, 2 teaspoons pure vanilla extract
- Use a silicone spatula to fold in the whipped cream until well combined. (Folding gently combines the whipped cream and the sweetened cream cheese together without deflating the whipped cream)
- Transfer the cheesecake dip to a 8 or 9 inch deep dish pie plate. Cover with plastic wrap and chill for 1 hour to allow the flavors to meld before serving.
Notes
Store :
- To Store: Cheesecake dip should be stored in the fridge as soon as you're done serving it, as the cream cheese and heavy cream can spoil if left at room temperature for too long. It stays fresh for up to 7 days when properly stored.
- To Freeze: While you can freeze cheesecake dip, it may alter the texture and cause it to become watery when thawed. It's best enjoyed fresh or within a few days after making it.
- If you are using a stand mixer, place the mixing bowl and wire whip attachment in the freezer for 30 minutes. If using a hand mixer, place a medium bowl and mixer beaters in the freezer.
- A store-bought whipped topping can be substituted for the homemade whipped cream to save a few minutes.
- Make sure you fold in the whipped cream very gently into the sweetened cream cheese. This will prevent deflating the whipped cream so your dip remains light and fluffy.
Nutrition
Calories: 247kcal | Carbohydrates: 14g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 97mg | Potassium: 67mg | Sugar: 13g | Vitamin A: 818IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 0.1mg