No-Bake Chocolate Peanut Butter Cheesecake Dip
Make this simple, rich, no-bake dip combining creamy cheesecake, chocolate, and peanut butter flavors. It is perfect for parties or a quick dessert.
- Prep Time: 15 min
- Cook Time: 1 min
- Total Time: 16 min
- Yield: 6 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 4 ounces frozen whipped topping (like Cool Whip), thawed
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- For serving: pretzels, graham crackers, apple slices, vanilla wafers
Instructions
- In a large bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and beat until fully combined and fluffy.
- Mix in the peanut butter and vanilla extract until the mixture is uniform.
- Gently fold in the thawed whipped topping until no streaks remain.
- Place the mixture into a serving bowl.
- In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth.
- Pour the melted chocolate mixture over the cheesecake dip. Use a knife or spoon to gently swirl the chocolate into the peanut butter mixture, creating a marbled effect. Do not overmix.
- Chill the dip for at least 30 minutes before serving.
- Serve cold with your choice of dippers.
Notes
- For a sweeter dip, increase the powdered sugar to 1 1/4 cups.
- If you prefer a thicker chocolate swirl, let the melted chocolate cool for 5 minutes before swirling it into the dip.
- You can substitute milk chocolate chips for semi-sweet if you desire a sweeter final product.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 350
- Sugar: 28
- Sodium: 210
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 8
- Cholesterol: 35