Peppermint Cheesecake Dip
This Peppermint Cheesecake Dip is creamy and festive, and pairs perfectly with cookies, graham crackers, and pretzels. It’s super easy to whip up, making it a great last minute appetizer or dessert during the holidays!
For more holiday appetizer recipes, be sure to check out my Cream Cheese Stuffed Jalapeños, The Best Corn Dip, and Cheesy Bacon Stuffed Mini Peppers.
I love all things peppermint this time of year, and this Peppermint Cheesecake Dip is a new favorite!
What I love most about this cheesecake dip is that it works perfectly as either a dessert or as a sweet appetizer. It’s one of those easy to throw together dishes that’s perfect for taking to a holiday party or gathering.
It also makes a really delicious no bake peppermint cheesecake! Check my tips and notes section below for instructions on how to use it for that as well!
Ingredients for Peppermint Cheesecake Dip
- cream cheese
- container of whipped topping
- marshmallow fluff
- vanilla extract
- peppermint extract
- red food dye (optional)
- peppermint pieces
How to Make Peppermint Cheesecake Dip – Step by Step
Step 1: Combine ingredients
In a large bowl, combine the cream cheese, whipped topping, marshmallow fluff, vanilla extract, and peppermint extract. Blend on low speed with an electric mixer for 1-2 minutes.
Step 2: Crush peppermints
Put ½ cup of peppermints into a ziplock bag and seal it closed. Crush the peppermints with a meat mallet or heavy soup can so that you get smaller pieces.
Step 3: Add crushed peppermints and dye
Add the smaller pieces to the peppermint cheesecake dip, saving some for garnish. Add in the red food dye, if using. Fold everything together gently and put the dip into a serving bowl.
Step 4: Chill and serve
Serve immediately, or chill until ready to serve. Garnish with additional peppermint pieces and serve with peppermint sticks, cookies, graham crackers, vanilla wafers, or chocolate covered pretzels. I also think this tastes delicious with Oreos!
Tips and Notes
What to Serve with Peppermint Cheesecake Dip
This delicious dip tastes super yummy with cookies, graham crackers, vanilla wafers, pretzels, and my personal favorite: Oreos! I like to set out an assortment to go with it and let guests nibble on whatever they like.
Can the filling be made into a cheesecake?
Yes! This dip also makes a very tasty filling for a no bake cheesecake! Simply add it to a store bought graham cracker crust and refrigerate for at least 4 hours before serving. I also have a recipe for a homemade graham cracker crust, if you’d rather go that route.
Making in advance
You can prepare the peppermint cheesecake dip in advance and store in an airtight container in the refrigerator for up to 2-3 days. Wait to add the additional peppermint pieces to the top until right before serving.
How to Store
Any leftover peppermint cheesecake dip can be stored in an airtight container in the refrigerator for up to three days.
More Peppermint Desserts You Might Enjoy!
- Peppermint Oreo Milkshake
- Grinch Cupcakes with Peppermint Frosting
- Peppermint Mocha Chocolate Chunk Cookies
- Peppermint Patties
Recipe: Peppermint Cheesecake Dip
Ingredients
- 8 ounces cream cheese, softened
- 8 ounce container whipped topping, thawed
- 7 ounce container marshmallow fluff
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 8-10 drops red food coloring , optional
- 1/2 cup crushed peppermint pieces
Instructions
- In a large bowl, combine the cream cheese, whipped topping, marshmallow fluff, vanilla extract, and peppermint extract. Blend on low speed with an electric mixer for 1-2 minutes.
- Put ½ cup of peppermints into a ziplock bag and seal it closed. Crush the peppermints with a meat mallet or heavy soup can so that you get smaller pieces.
- Add the smaller pieces to the dip, saving some for the garnish. Add in the red food dye, if using. Fold everything together gently and put the dip into a serving bowl.
- Serve immediately, or chill until ready to serve. Garnish with additional peppermint pieces and serve with peppermint sticks, cookies, graham crackers, vanilla wafers, or chocolate covered pretzels. I also think this tastes delicious with Oreos!
Notes
- What to Serve with Peppermint Cheesecake Dip: This delicious dip tastes great with cookies, graham crackers, vanilla wafers, pretzels, and my personal favorite: Oreos! I like to set out an assortment to go with it and let guests nibble on whatever they like.
- Making dip into a cheesecake: This dip also makes a very tasty filling for a no bake cheesecake! Simply add it to a store bought graham cracker crust and refrigerate for at least 4 hours before serving. I also have a recipe for a homemade graham cracker crust, if you'd rather go that route.
- Making in advance: You can prepare the dip in advance and store in an airtight container in the refrigerator for up to three days. Wait to add the additional peppermint pieces to the top until right before serving.
- How to Store: Any leftover peppermint cheesecake dip can be stored in an airtight container in the refrigerator for up to three days.
This peppermint dip has tons of min flavor with a creamy base. It’s the perfect dip for the holidays.
Holy yum I would dip everything in this, but I bet oreo’s would be great!
This looks tasty and very festive. I’m going to make this and put it on my dessert table this Christmas.
The best festive dessert, I love cheesecake and I love peppermint, I’m excited to try it
Oh so gonna try this soon bet it is delicious