This cheesecake dip is super creamy, rich and completely addicting. It is the ultimate no-bake dessert and SO easy to make! Customize with your favorite mix-in's and dippers.
Optional Mix-in's: Mini m&m's, Chopped reese's, Chopped nuts, Caramel or chocolate sauce
Optional Dippers: Graham crackers, Vanilla wafers, Pretzels, Waffle crisps, Apples or strawberries
Instructions
In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth. Add in the powdered sugar, brown sugar, and vanilla and mix until smooth and combined.
Stir in your favorite mix-in's. Pour into the bottom of a pie dish and spread evenly. Cover and chill until ready to serve.
Serve with your favorite dippers.
Notes
Variations: There really so many options with this dip:
Caramel pecan cheesecake dip: Add 1/4 cup chopped pecans to the top and drizzle 1/4 cup caramel sauce over the nuts.
Reese's peanut butter cheesecake dip: Mix in 1/2 cup peanut butter with the cream cheese and butter. Then mix in 1/2 cup chopped Reese's at the end and drizzle melted chocolate or hot fudge over the top.
Chocolate chip cheesecake dip: Mix in 1/4 cup mini chocolate chips and 1/4 cup mini M&M's (or one or the other).
Cherry cheesecake dip: I make this variation by adding cherry pie filling to the top and graham cracker crumbs around the edges.
Make ahead: This is a great dessert to make in advance, because it can be stored up to 4 days. Storage:Cover the cheesecake in plastic wrap and store in the refrigerator up to 4 days. Freeze: Wrap the cheesecake tightly in plastic wrap and place in the freezer for 3 to 4 months.