Let's Chat Chocolate Chip Cheesecake Dip (No Bake!)
So, I should probably warn you up front: this chocolate chip cheesecake dip is dangerous. The good kind of dangerous, I mean. The sort of dessert I whip up when it's hotter than a billy goat in a pepper patch outside and there’s no way I’m turning on the oven (or when friends text that they’re ‘stopping by in 20’ and—oops—I’ve only got half a snack in the fridge). The first time I made it, I was honestly just improvising with what I had left in the fridge. I still remember my son’s face when he first dipped a graham cracker in; I swear he thought he’d discovered America all over again.
Anyway: if you’ve ever wished cheesecake was spreadable—and, you know, edible by the spoonful—you came to the right place. Oh, and fair warning: my dog once tried to swipe a fingerful when my back was turned. He almost succeeded, but I guess that’s just a hazard of baking (or, er, not baking) in my house.
Why You'll Love This
- I make this when I’m craving something sweet but either too lazy or too hot to deal with the oven. (Who has time for a water bath? Not me.)
- My family goes absolutely bonkers for this, because it’s creamy and fluffy and loaded with chocolate chips—and honestly, who wouldn’t want to dip cookies into cheesecake?
- But also, it’s surprisingly forgiving. (Once I mixed in the chocolate chips before the mixture was fully blended, and it was still delicious. It’s basically foolproof.)
- If your mixer’s in the dishwasher, you can do this with a little elbow grease, though your arm might regret it later.
What You’ll Need (and How I Cheat)
- 1 block (8 oz) cream cheese, softened (Full-fat is classic, but the low-fat stuff works if you must. My friend Beth swears by Neufchâtel, honestly.)
- ½ cup unsalted butter, softened (But, if you only have salted, use it—just leave out the pinch of salt.)
- ¾ cup powdered sugar (regular granulated works in a pinch, though you have to beat it extra well or it’ll be gritty)
- ⅓ cup light brown sugar (I’ve swapped in coconut sugar when I ran out; it was fine, but tasted a bit earthy)
- 1 teaspoon vanilla extract (My grandmother always insisted on Nielsen-Massey, but store brand is totally fine. I’ve even added a splash more once or twice.)
- 1 cup mini chocolate chips (I prefer minis so they don't break your crackers. If you only have full size, just chop ‘em a bit. Or leave big for drama.)
- Optional: a pinch of kosher salt (unless you used salted butter)
How To Throw This Together (No Sweat)
- Grab a mixing bowl—big enough for a little wild stirring. Plop in the softened cream cheese and butter, then beat ‘til it looks like a fluffy cloud (about 2 minutes). If you’re like me, this is where you sneak a little taste…just to check, of course.
- Add in that powdered sugar and brown sugar. Mix again. It might look a bit weird and lumpy at first—don’t panic, it smooths out. (I always think, 'uh oh, did I mess up?' Nope. Just keep stirring.)
- Pour in the vanilla extract and add your pinch of salt (if needed). Give it a good mix. The aroma? Chef's kiss.
- Once everything’s creamy and slightly glossy, fold in those mini chocolate chips. Don’t overthink this step; just mix so they’re scattered throughout. (Or, if you get distracted and dump the whole bag in—yep, did that once—no one complained.)
- Spoon the dip into a serving bowl. At this point, you can chill it for an hour if you want it firmer, but honestly, who has that kind of patience? Actually, I find it works better if you let it sit at room temp for about 10 minutes after chilling.
Real-Life Notes (Things I’ve Actually Learned)
- If you use cold cream cheese, you’ll be fighting lumps forever. Don’t do it—let it sit out for an hour (though I’ve nuked it in the microwave for 10 seconds in a pinch, but shh... don’t tell the food police).
- Once, I tried mixing everything in a food processor. It worked, but the chocolate chips got a bit, well, murdered. Still tasty, but not pretty.
- If you’re out of vanilla, a bit of almond extract is nice—just go easy or it takes over.
- Definitely don’t substitute margarine. I made that mistake once. It was...not my best work.
Stuff I’ve Tried: Variations (And One Fail!)
- Chopped pecans or walnuts instead of (or with) chocolate chips—good for grownups, less for kids.
- Mini M&Ms in place of chips—colorful and fun. My niece loved it; my husband just picked them out. Go figure.
- Hazelnut spread swirled in—delicious, but a little messy looking. (Still, people devoured it.)
- Once I tried adding mashed banana. Eh, it got weirdly gloopy. Wouldn't do that one again.
What You Actually Need (and What You Don’t)
- Mixing bowl (Any will do. I’ve used a big soup pot before. No one cared.)
- Hand mixer or sturdy whisk (You’ll get an arm workout with the whisk—free exercise, right?)
- Spatula or big spoon for stirring
- Serving bowl (or just leave it in the mixing bowl; we’re all friends here)
Honestly, if you don’t have a hand mixer, a fork and some determination gets it close enough. Once, I used a wooden spoon and regretted it, but, hey, it worked in the end.
How To Store It (If You Have Any Left...)
Pop leftovers (if there are any—though honestly, in my house it never lasts more than a day!) in an airtight container in the fridge. It keeps for up to 3 days. I think it tastes even better the next day, once the flavors have had a chance to mingle and get comfortable. You can freeze it, technically, but I never do—it gets a bit grainy coming back.
Fun Ways To Serve (Or Eat With a Spoon, No Judgment)
- Graham crackers, obviously. But also biscoff cookies, pretzels, apple slices, or even strawberries.
- Sometimes we make a little dip platter for movie night. My youngest claims it’s 'good on a spoon'—hard to argue.
- A mate of mine dips potato chips in it. Can’t say I recommend, but who am I to judge?
For holidays, I like to toss extra chips on top, or a sprinkle of festive sprinkles. Makes it look a bit more intentional, you know?
Pro Tips (From Someone Who’s Messed Up Before)
- I once tried to rush the softening step and ended up with cheese lumps. Take your time; your dip will thank you.
- Don’t overmix after adding the chips. If you do, they sorta disappear. Learned that the hard way.
- If your dip feels too thick, a splash of milk or cream helps a lot. Or just embrace it and call it 'spread' instead.
FAQ (Actual Questions From Friends and Family...)
- Do I have to use mini chips? Nope! Regular work, though they’re a bit clunky. Once I used chopped up chocolate bars because, well, that’s all I had.
- Can I make this ahead? Oh, for sure. In fact, I think it tastes better on day two. Just let it soften a bit out of the fridge before serving or you’ll break a cracker.
- Is it gluten free? The dip part is, but check your dippers! Lots of options these days though. I sometimes use Schar gluten-free cookies, which are pretty darn good.
- What if I don’t have a mixer? Just use a sturdy whisk (or fork, if you’re desperate). Your arm will survive. Maybe.
- Can I double it? Yes! I almost always do for parties. Just use a bigger bowl, trust me. (And check out Sally’s version for party-size ideas.)
- How sweet is it? Pretty sweet, but not over-the-top. If you like things less sugary, start with less powdered sugar and taste as you go.
On a totally unrelated note: if you find yourself in a dessert rut, I highly recommend making this and watching a silly movie. It’s probably the best way to spend an evening, at least in my book.
And there you go, mate! Give this a go and let me know how it turns out. Or if you invent a new variation that tops chocolate chips (doubtful, but I’m always open). Happy dipping!
Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ⅓ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- ¼ teaspoon salt
- Graham crackers, cookies, or fruit for serving
Instructions
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1In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
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2Add the powdered sugar, light brown sugar, vanilla extract, and salt. Mix until well combined and fluffy.
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3Fold in the mini chocolate chips gently using a spatula.
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4Transfer the cheesecake dip to a serving bowl and sprinkle extra mini chocolate chips on top if desired.
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5Serve immediately with graham crackers, cookies, or fresh fruit for dipping. Refrigerate leftovers.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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