No Bake Chocolate Cheesecake Dip Recipe

5 from 1 vote

No Bake Chocolate Cheesecake Dip Recipe

This no bake chocolate cheesecake dip is creamy, dreamy and oh-so-simple. In just about 10 minutes you can have yourself a deliciously stress-free crowd pleasing dessert for any occasion.

Prep Time10

Total Time10

Course: Dessert, Snack

Cuisine: American

Servings: people

Calories: 252kcal

Author: The Carefree Kitchen

Ingredients

Ingredients for Cherry Cheesecake Dip

1 cup heavy whipping cream
16 ounces cream cheese room temperature
1 cup powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 cup mini chocolate chips
21 ounces cherry pie filling

US Customary - Metric

Instructions

Add whipping cream to the bowl of a stand mixer with the whisk attachment. Whip on medium high for 3-4 minutes, or until soft peaks form. Transfer to a separate bowl and set aside.
Rinse out the bowl for the stand mixer, then add the room temperature cream cheese. Using the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Slowly add the powdered sugar, cocoa powder, and vanilla extract and mix until light and fluffy again.
Use a rubber spatula to fold the whipping cream into the cheesecake mixture until well combined, then fold in the mini chocolate chips. Spread the cheesecake layer evenly into the bottom of a 9" x 9" baking dish. Finally, spread the cherry pie filling evenly over the cheesecake mixture.
Serve immediately or cover with plastic and store in the fridge for up to 24 hours. Serve with graham crackers, vanilla wafers, Scooby crackers or any other sweet dip-able cracker. Enjoy!

Notes

Storing instructions: Store in an airtight container in the refrigerator for up to 3 days, or up to 2 months in the freezer. To thaw, transfer to the fridge overnight. Pull it out to room temperature about 30 minutes before serving.

Nutrition