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Mint Chocolate Chip Cheesecake Dip is an easy no bake dessert dip that is cool and creamy with a hint of peppermint flavor. This easy recipe is perfect for parties or a sweet treat for St. Patrick’s Day!
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Easy Mint Chocolate Chip Dip
Sweet dips are some of my family’s favorite desserts because they are super simple to make and fun to eat!
If you enjoy the classic combination of mint and chocolate, you are going to love this easy mint chocolate chip dip! Although you can indulge in this creamy green dip anytime, the minty green color makes it perfect for St Patrick’s Day and spring.
Craving more of this classic flavor combo? Try my mint chocolate chip milkshake and mint brownies and chocolate sandwich cookies next!
Ingredients
There are only 6 simple ingredients in this easy dessert. Full amounts are in the printable recipe card below.
- Cream cheese — I use full fat cream cheese at room temperature
- Powdered sugar — also called confectioners’ sugar
- Cool Whip — Make sure it is completely thawed.
- Food coloring — just a little green gel food coloring is needed for the light green color.
- Peppermint extract — for flavor
- Mini chocolate chips — I use semi sweet chocolate
How to Make Mint Chocolate Chip Cheesecake Dip
All you do is mix the cream cheese until soft and creamy. Then, mix in the powdered sugar, peppermint extract and food coloring. You can use an electric hand mixer or stand mixer for this.
Next, use a rubber spatula to fold in the whipped topping and mini chips. And that’s all there is to making this delicious dessert! You can transfer the dip to a serving bowl and serve it right away or refrigerate it for later.
Favorite Dippers
We love to serve this dip with mint Oreos to double the minty flavor. Regular Oreo cookies are also good. Vanilla wafer cookies, animal crackers, graham crackers or chocolate graham crackers and fresh fruit — especially fresh strawberries — also pair well with the dip.
Storage
Store the creamy mint cheesecake dip in an airtight container or covered with plastic wrap in your refrigerator for 3-4 days. You can prepare it a day or 2 ahead of time. Just be sure not to leave the dip out at room temperature for more than 2 hours for safety.
Substitutions and Tips
While you can use heavy whipping cream to make homemade whipped cream in place of Cool Whip, the dip won’t be as fluffy.
Make sure Cool Whip is fully thawed before using. Also, gently fold it in with a spatula and not an electric mixer so that it will stay nice and fluffy.
You can use either peppermint extract or mint extract here. If you want to use peppermint oil, you will to use a lot less that the recipe calls for as it is very strong.
More Delicious Dessert Dips
I have a ton of dessert dip recipes, including reader favorite peanut butter cheesecake dip and chocolate pudding pie dip and easy cherry cheesecake dip. Enjoy even more easy desserts your family will love.
Mint Chocolate Cheesecake Dip
Ingredients
- 8 oz cream cheese softened
- 1 cup powdered sugar
- ½ tsp peppermint extract
- ¼ tsp green food coloring
- 8 oz Cool Whip thawed
- ½ cup mini chocolate chips
Instructions
- Add cream cheese to a medium mixing bowl and beat until smooth.
- Add in powdered sugar and mix until creamy and all lumps are gone.
- Add peppermint extract and food coloring and beat well.
- Gently fold in the Cool Whip and mini chocolate chips until well combined
- Refrigerate until ready to serve. Transfer to serving bowl and top with more mini chips before serving
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Simple and festive! Tried this out to see how easy it was! Great taste so I will be making this again!