Peppermint Cheesecake Dip
User Reviews
5
Peppermint Cheesecake Dip
Description
Peppermint Cheesecake Dip combines softened cream cheese with whipped topping and marshmallow fluff to create a rich, creamy base. Peppermint extract and crushed peppermint candies add a distinctive mint flavor and texture contrast. Lightly folding the ingredients ensures the dip remains fluffy and smooth. The red food coloring can be added for visual appeal but is optional. Served chilled or at room temperature, this dip complements a variety of dippers, such as peppermint sticks, graham crackers, or chocolate-covered pretzels.
The texture is creamy and airy, punctuated by crushed peppermint pieces that lend a slight crunch and cooling mint sensation. The balance between the sweet cream cheese base and sharp peppermint makes it lively but not overpowering. The marshmallow fluff contributes both sweetness and a light texture that holds well.
It is often served as a festive appetizer or snack during holidays. Offering a range of dippers invites guests to customize their experience. This dip can also double as a no-bake cheesecake filling when chilled in a crust, providing versatility beyond dipping.
For practicality, the dip can be made ahead and refrigerated up to three days, maintaining freshness if topped with peppermint pieces just before serving. Leftovers should be stored airtight in the fridge to preserve texture and flavor.
Ingredients
- 8 ounces cream cheese softened
- 8 ounce whipped topping thawed, container
- 7 ounce marshmallow fluff container
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 8-10 red food coloring optional, drops
- 1/2 cup Peppermint crushed 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
- Serve with a variety of dippers like cookies, graham crackers, vanilla wafers, pretzels, or Oreos for variety.
- This dip can be used as a no-bake cheesecake filling by placing it into a graham cracker crust and refrigerating for at least 4 hours.
- Prepare the dip up to three days in advance; store in an airtight container and add crushed peppermint topping just before serving.
- Leftover dip keeps airtight in the refrigerator for up to three days without losing texture or flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 89mg | 4% |
| Potassium | 55mg | 1% |
| Sugar | 24g | 48% |
| Vitamin A | 321IU | 6% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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