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Peppermint Cheesecake Dip

Peppermint Cheesecake Dip- This sweet and creamy dip bursting with peppermint flavor is best served with cookies for a sweet holiday treat.

December 11, 2023 by Nicole Colllins


Today, we’re making Peppermint Cheesecake Dip!


It’s Day 11 in our 12 Days of Dips series! And today, we’re making a recipe that I’ve been sitting on for a hot minute. Today’s sweet and creamy dip tastes like a peppermint stick from ol’ St. Nick, and it’s the perfect holiday treat.


This recipe originally started as a no bake cheesecake filling. I’ve actually been making it for at least 3 or 4 years now, and I’ve never shared it here before. For one reason or another, I just never officially got it on the roster. But looking back, I think it’s because this filling was destined to be transformed into dip so it could be a part of this series.


So, let’s get to it.


This is a super simple one bowl recipe that starts with a block of softened cream cheese. Side note, is anyone keeping count of how much cream cheese we’ve used in this series? It feels like A LOT.


Anywho, to the cream cheese, we’re going to add a jar of marshmallow fluff, some vanilla and peppermint extract, and some red food coloring. We’ll beat those all together with a hand mixer until everything is smooth and creamy. Then, we’ll beat in a tub of cool whip to make things nice and light and fluffy, and that’s all there is to it. That’s it. That’s the recipe!


You can transfer this mix to a bowl and serve it right away. Or, you can pop it in the fridge to chill. It will thicken up a smidge as it chills…it was originally intended to be no bake cheesecake, after all. But regardless of how soon you serve it, it will still be light and fluffy and creamy and delish.


In my opinion, the only option is to serve this with cookies as your dipper. My number once choice is Oreos as a dipper. But really, vanilla cookies, mini chocolate chip cookies, golden cookies...they’re all absolute perfection with this dip.


And if you’re good in the dip department and want to make this as originally intended, throw the filling into an Oreo pie crust, let it set, and you’ll have yourself an actual peppermint cheesecake. It’s totally versatile!


Alrighty, folks. We have one more dip to go, and the ingredient list may be surprising to you knowing what you know about me. Make sure you don’t miss it!


In the meantime, I hope you guys enjoy. And, let’s eat!


Peppermint Cheesecake Dip             

Serves: 12           Print


  • 8 oz cream cheese, softened

  • 1 jar (7 oz) marshmallow fluff

  • ½ tsp vanilla extract

  • ½ tsp peppermint extract

  • 6 drops red food coloring

  • 8 oz frozen whipped topping, thawed

  • Cookies, for serving


  1. To a large bowl, add cream cheese, marshmallow fluff, vanilla, peppermint, and red food coloring. Use a hand mixer to beat until well combined and smooth. Add whipped topping to the bowl, and beat until fully combined.

  2. Transfer to a serving bowl. Serve with cookies, and enjoy!

Recipe notes:

*You can use lowfat cream cheese/whipped topping or regular cream cheese/whipped topping in this recipe.

*You can serve this dip right away or chill it. It will thicken as it chills.

*I LOVE this dip with Oreos. But, it’s also great with chocolate chip cookies, vanilla wafers, or even pretzels.

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