Peppermint Cheesecake Dip

Peppermint cheesecake dip is a fast, no-bake dessert that brings the flavors of a holiday cheesecake into a scoopable format. It relies on a base of softened cream cheese and powdered sugar, flavored with peppermint extract and studded with crushed candy canes and chopped white chocolate.

The entire process takes about 10 minutes from start to finish. You only need a mixing bowl and a hand mixer to blend the ingredients together before folding in the whipped topping. It is a straightforward option when you need a sweet appetizer or a casual dessert without turning on the oven.

Why will you love Peppermint Cheesecake Dip?

Beating the cream cheese on its own before adding other ingredients ensures a smooth, lump-free base.

Folding the whipped topping in by hand keeps the dip light and airy instead of dense.

Chopping white chocolate baking squares creates varied textures that blend better than thick chocolate chips.

Peppermint Cheesecake Dip Ingredients

• Cream cheese: Use full-fat brick-style cream cheese for a thicker dip. Avoid whipped cream cheese sold in tubs because it will make the mixture too thin.

• Powdered sugar: Sift the sugar before adding it to the bowl to prevent lumps in the finished dip.

• Peppermint extract: A little goes a long way. Measure carefully so the mint flavor does not overpower the cream cheese.

• Candy canes: Place mini or standard candy canes in a zip-top bag and crush them with a rolling pin. You can also buy pre-crushed peppermint candies.

• White chocolate: Choose high-quality baking bars rather than white chocolate chips. Bars chop easier and melt better on the tongue.

• Whipped topping: Thaw the tub in the refrigerator overnight before making the dip.

Exact quantities are in the recipe card below.

How to Make Peppermint Cheesecake Dip

Step 1: Mix the base

Start by beating the softened cream cheese until it is smooth. Add the powdered sugar and peppermint extract to the bowl. Mix everything on medium speed until the sugar is fully incorporated and the mixture is creamy.

Step 2: Add the mix-ins

Pour the crushed candy canes and chopped white chocolate into the bowl. Use a rubber spatula to stir them in by hand. This distributes the pieces evenly without breaking them down further.

Step 3: Fold in the topping

Gently fold the thawed whipped topping into the cream cheese mixture. Work in large, sweeping motions so you do not deflate the whipped topping. Transfer the dip to a serving bowl and garnish with extra crushed candy canes.

What to Serve with Peppermint Cheesecake Dip

Serve this dip with chocolate graham crackers, vanilla wafers, pretzels, or plain shortbread cookies.

Helpful Tricks for Peppermint Cheesecake Dip

Soften the cream cheese at room temperature for about 45 minutes before starting.

If you prefer a milder mint flavor, reduce the peppermint extract to half a teaspoon.

Wait to garnish the dip until right before serving. The red color from the candy canes will bleed into the white dip as it sits.

How to Store and Freeze Peppermint Cheesecake Dip

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Do not freeze this dip, as the cream cheese and whipped topping will separate and become grainy when thawed. This dish is served cold and does not require reheating.

Peppermint Cheesecake Dip Recipe FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip up to 24 hours in advance. Store it in an airtight container in the refrigerator and stir it briefly before transferring it to a serving bowl.

What can I use instead of frozen whipped topping?

You can whip 1 cup of heavy whipping cream to stiff peaks and fold it into the cream cheese mixture in place of the 8-ounce tub of whipped topping.

How do I easily crush the candy canes?

Unwrap the candy canes, place them in a heavy-duty zip-top plastic bag, and seal it. Tap the candies with a rolling pin or a meat mallet until they break into small pieces.

Peppermint Cheesecake Dip

Cream cheese, whipped topping, and crushed candy canes are blended together to create a quick no-bake dessert dip.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine American

Servings 10

Ingredients

  

• 8 ounces cream cheese softened, 225 g
• 1 cup powdered sugar 120 g
• 1 teaspoon peppermint extract
• 1/2 cup crushed candy canes plus more for garnish, 75 g
• 1.5 ounces white chocolate baking squares chopped, 42 g
• 8 ounces frozen whipped topping thawed, 225 g

Instructions

 

• Place the softened cream cheese in a large mixing bowl.
• Beat the cream cheese with an electric hand mixer on medium speed for 1 to 2 minutes until smooth.
• Add the powdered sugar and peppermint extract to the bowl.
• Mix on low speed until the sugar is incorporated, then increase to medium speed for 1 minute until creamy.
• Add the crushed candy canes and chopped white chocolate.
• Stir the mix-ins into the cream cheese mixture by hand using a rubber spatula.
• Add the thawed whipped topping to the bowl.
• Gently fold the whipped topping into the mixture until no streaks of cream cheese remain.
• Transfer the dip to a serving bowl and sprinkle the top with extra crushed candy canes.

Notes

Soften the cream cheese at room temperature for about 45 minutes before starting.

If you prefer a milder mint flavor, reduce the peppermint extract to half a teaspoon.

Wait to garnish the dip until right before serving. The red color from the candy canes will bleed into the white dip as it sits.

Keyword candy cane recipe, holiday dip, no-bake dessert, peppermint cheesecake dip, Quick Dessert