Peppermint bark cheesecake dip is an easy no-bake holiday treat: creamy cheesecake batter loaded with chocolate chips and mint pieces!
Christmas Cheesecake Dip
I. Love. Peppermint Bark.
Seriously, peppermint bark is my favorite holiday treat! As soon as I see it for sale in stores, I start feeling those holiday vibes.
This holiday cheesecake dip is a fun spin on that classic Christmas flavor combo of chocolate and peppermint. First, we started with a creamy cheesecake batter and then we loaded it with chunks of chocolate and mint candy. When you use your favorite Christmas cookies to scoop up this dip, you’ve got a truly decadent and festive dessert that everyone will love! I mean, what’s not to love about a dip-able dessert?!
And unlike most cookies or cheesecakes, this holiday treat requires no baking!
Related: For another delicious holiday dessert dip, try our Sugar Cookie Dip too!
Ingredients
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- 8 ounces cream cheese (softened to room temperature)
- 1/2 cup marshmallow fluff
- 1/2 cup whipped topping (such as Cool Whip)
- 1/2 cup powdered sugar
- 1 cup Andes mint baking pieces (or similar mint chocolate baking chips)
- 1/2 cup miniature chocolate chips
- Crushed peppermint pieces (optional garnish)
Kitchen Tools Used
- Stand mixer or electric hand mixer with large mixing bowl
Instructions
- Beat cream cheese until light and fluffy, then mix in the whipped topping and marshmallow fluff.
- Slowly add powdered sugar, mixing as you add, until all ingredients are well incorporated.
- Fold in the chocolate chips and mint baking chips with a spatula.
Prep Tips
- While your cheesecake dip can be served right away, I recommend chilling in the fridge if you have a little extra time. Even an hour of chill time makes the dip set up a little more for easy scooping and allows the flavors to mingle.
- To make this a showstopper, scoop your dip into a serving bowl and top with crushed peppermints and chocolate chips. I generally don’t mix peppermint pieces into the dip itself so there won’t be any crunchy surprises for guests who may not be expecting that.
Frequently Asked Questions
How Long Does Cheesecake Dip Last?
Because it is made with multiple dairy ingredients, this homemade cheesecake dip shouldn’t be left out at room temperature for longer than 2 hours. Any leftovers can be stored in an airtight container (or the serving bowl covered in plastic wrap) in the fridge for up to 5 days. If the ingredients start to separate, simply stir together to re-incorporate. Of course, if it’s been a few days and anything starts to look or smell “off,” toss it and mix up a new batch.
What Do You Serve With Christmas Cheesecake Dip?
Just about any sweet treat would pair well with this dip! Here are some of our favorite ideas:
- Pretzel twists and chocolate covered pretzels
- Vanilla wafers
- Shortbread cookies
- Mini chocolate chip cookies
- Graham crackers
More Peppermint Bark Recipes To Try:
- Peppermint Bark Brownies
- Peppermint Bark Popcorn
- Candy Cane Brownie Bombs
- Chocolate Dipped Peppermint Chocolate Chip Cookies
- Peppermint Kiss Cookies
- Candy Cane Hot Chocolate Bombs
Christmas Cheesecake Dip Recipe (Printable Recipe Card)
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Peppermint Bark Christmas Cheesecake Dip
Equipment
- Mixing bowl
- Electric mixer
Ingredients
- 8 ounces Cream Cheese room temperature
- 1/2 cup Marshmallow Fluff
- 1/2 cup Whipped Topping
- 1/2 cup Powdered Sugar
- 1 cup Mint Chocolate Baking Chips such as Andes baking pieces
- 1/2 cup Mini Chocolate Chips
Instructions
- Beat cream cheese until light and fluffy, then mix in the whipped topping and marshmallow fluff.
- Slowly add powdered sugar, mixing as you add, until all ingredients are well incorporated.
- Fold in the chocolate chips and mint baking chips with a spatula.
Notes
Nutrition
Pin our holiday cheesecake dip on Pinterest:
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