Peppermint Cheesecake Dip

This fluffy no-bake dessert dip combines creamy cheesecake flavor with peppermint extract and crunchy crushed candy canes. It makes about 3 cups and is ideal for holiday parties, cookie exchanges, and casual family gatherings.

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Prep Time 15

Total Time 45

Servings: 8 servings

Ingredients Method Notes

Ingredients

Main Ingredients

8 ounces (226 g) Full-fat cream cheese, softened
1/2 cup (60 g) Powdered sugar
1 teaspoon Vanilla extract
1/2 teaspoon Peppermint extract
8 ounces (226 g) Frozen whipped topping, thawed
1/3 cup Crushed peppermint candies or candy canes

Optional Add-Ins and Garnishes

1/4 cup Mini chocolate chips
As needed Additional crushed candy cane, whipped cream, or white-chocolate curls

Method

Step-by-Step

Let the cream cheese soften to room temperature. Beat it with the powdered sugar until completely smooth and creamy, with no visible lumps.
Beat in the vanilla extract and peppermint extract. Taste carefully before adding more peppermint because extracts vary in strength and too much can taste medicinal.
Gently fold in the thawed whipped topping until no streaks remain. Avoid overmixing so the dip stays fluffy.
Fold in most of the crushed peppermint candies, reserving a little for the topping. Fold in the optional mini chocolate chips if desired.
Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes. Chill for about 1 hour when you prefer a firmer, more cheesecake-like consistency.
Garnish just before serving with reserved candy cane pieces, whipped cream, or white-chocolate curls. Arrange dipping choices around the bowl and serve cold.

Notes

Use softened, not melted, cream cheese for the smoothest texture. Finely crush most of the candy canes for easy dipping, while keeping a few larger pieces for a crisp garnish. Store covered in the refrigerator and serve within a few days for the best texture.