Servings
Font
Back
5.0 from 87 votes

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!

Prep Time
10 mins
Total Time
10 mins
Servings: 10
Calories: 225 kcal
Course: Dessert , Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 

Nutrition Information

Calories 225kcal (11%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 25mg (8%) Sodium 89mg (4%) Potassium 55mg (2%) Sugar 24g (48%) Vitamin A 321IU (6%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 225

% 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.