Cream Cheese Cheesecake Dip
A creamy, slightly sweet dip that captures the essence of cheesecake in a spoonable form, perfect for parties and gatherings.
Ingredients
Dip Ingredients
- 8 ounces cream cheese, room temperature Softened for a lump-free base
- 1/4 cup granulated sugar Reduce to 2 tablespoons for less sweetness if desired
- 1/4 cup milk Whole or 2% for best mouthfeel; non-dairy milks can be used
- 1 teaspoon vanilla extract
- 1 8-ounce tub Cool Whip, thawed Or frozen whipped topping equivalent
For Serving
- 2 tablespoons graham cracker crumbs Optional, for topping
Instructions
Preparation
- In a large bowl, add the room-temperature cream cheese, granulated sugar, milk, and vanilla extract. Use a hand mixer or a stand mixer with the whisk attachment to beat until completely smooth and lump-free (about 1–2 minutes).
- Gently fold the thawed Cool Whip into the cream cheese mixture using a spatula. Fold just until combined to keep the dip light and airy.
- Transfer the mixture to a serving bowl, smoothing the top with a spatula.
- Refrigerate for at least 1 hour to let it firm up and allow the flavors to meld.
- Just before serving, sprinkle 2 tablespoons of graham cracker crumbs over the top for a little texture and extra cheesecake flavor.
Notes
This dip can be served with fresh fruit like strawberries, apple slices, or banana slices, graham crackers, or salted pretzels. Store in an airtight container in the refrigerator for 3–4 days.