Chocolate Chip Cheesecake Dip (No Bake)
Love cheesecake but don’t want to deal with all the hassle? This chocolate chip cheesecake dip is made without eggs so there's no baking required!
Equipment
- Hand mixer or stand mixer
Ingredients
- 8 ounces cream cheese softened
- 3 tablespoons plain Greek yogurt
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- ½ cup mini semi-sweet chocolate chips
- Pretzels or graham crackers for serving
Instructions
- Add the softened cream cheese, Greek yogurt, sugar, vanilla, and lemon juice to a large mixing bowl. Whip with a mixer until creamy and well combined.
- Fold in the mini chocolate chips.
- Serve immediately with pretzels and graham crackers, or refrigerate for at least 30 minutes to serve cold.
Notes
Cream cheese: Make sure the cream cheese is room temperature before you begin making this dip. Let it sit on the counter for 30 minutes to 1 hour to completely soften.
Mixing by hand: You can absolutely mix this dip by hand if you don't have a mixer. Use a sturdy spoon and mix aggressively to "whip" the dip as best as you can.
Storing cheesecake dip: You can refrigerate cheesecake dip until you’re ready to enjoy it, if you want to make it ahead of time for a party or if you’d simply prefer it cold. Store in an airtight container in the fridge for up to 1 week. Take it out ~15 to 30 minutes ahead of time if you want a softer, more room temperature dip, or eat it cold.
Serving suggestion: We recommend serving chocolate chip cheesecake dip with graham crackers and pretzels. They’re the perfect dippers for this ultra creamy dessert dip! Plus, we love how the salty pretzels complement the tanginess of the dip.
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 93mg | Potassium: 132mg | Fiber: 1g | Sugar: 26g | Vitamin A: 388IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1mg
