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