Mint Chocolate Cheesecake Dip
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!
Servings: 18
Cost: $10
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
Make sure cream cheese is room temperature for easy mixing and whipped topping is thawed.
You can use peppermint or mint extract. If using peppermint oil, use a lot less as it is much stronger than extract.
You can make your own whipped cream, but it does not stay as fluffy as the whipped topping.
Nutrition
Calories: 114kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 202IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 0.1mg