Whether you need a quick green dessert recipe for St. Patrick’s Day or you love mint chocolate chip as much as I do, this no bake Mint Chocolate Chip Cheesecake Dip is everything you want in a cheesecake without having to bake one.
I have this semi-bad habit that when I like something, I tend to go overboard. I will listen to the same exact song over and over for weeks. I will eat the same flavors and even the same items every day until I can’t eat them anymore. One time, I ate Greek yogurt with fruit on the bottom every day for lunch for almost a year until I finally said no more (it took me about 3 years until I could finally eat Greek yogurt again). I had a reader tell me I posted too many strawberry recipes in a row last year (in my defense, I had about 8 pounds of freshly-picked strawberries to use up). Currently I bought a 5 pound bag of grapefruit and have been eating grapefruit for breakfast every day for almost a week now. I don’t know why I do this; I guess when I find a good thing, I don’t want to let it go. Same thing happens when I plan my recipes for the month; March’s theme is apparently mint chocolate chip. Recently I posted mint chocolate chip cupcakes and mint chocolate chip fudge. Today I’m posting Mint Chocolate Chip Cheesecake Dip. It’s everything you want in a cheesecake without the effort of actually making one.
Of course I thought about making a whole cheesecake, but my schedule quickly filled up and time wasn’t on my side. No worries – I can still have my no bake cheesecake in a bowl and serve it with chocolate sandwich cookies for the “crust.” Plus now I only have to wait an hour instead of overnight like most baked cheesecakes.
This mint cheesecake dip would be perfect for a last-minute St. Patrick’s Day recipe as it’s a quick green dessert that everyone will enjoy. Serve it with graham crackers and/or cookies. I, on the other hand, will be enjoying this dip all year round as I love mint chocolate chip for any occasion.
Mint Chocolate Chip Cheesecake Dip
Yield: 4-6
Prep Time: 15 minutes
Total Time: 15 minutes
Prep time does not include 1 hour chill time.
Ingredients
- 1/4 cup heavy whipping cream
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 2 teaspoons milk
- 4-6 drops green food coloring
- 1/2 cup semisweet chocolate chips
- Chocolate sandwich cookies, for serving
Instructions
- In a cold medium bowl, beat the cream until it thickens and stiff peaks form (when you pull the beaters straight up, peaks form and don't fall over), roughly 3-4 minutes.
- In a large bowl, beat the cream cheese and powdered sugar until light and smooth, about 2-3 minute. Beat in the peppermint extract, milk, and food coloring.
- Fold the whipped cream into the cheesecake mixture then fold in the chocolate chips. Chill for at least 1 hour before serving with cookies. Store in an airtight container in the refrigerator for up to 1 week.
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Strawberry Cheesecake Dip
Lori says
I love your Dips, tasty, colorful, and great for entertaining.
Carla says
Thanks, Lori!
Tjasa @ Sprinkle of Cinnamon says
You are so funny talking about your food obsessions :). I get the same way with food, my latest obsession was chocolate pudding with whipped cream. I made it every single day :). Mint chocolate chip is a good one and this mint chocolate chip cheesecake dip looks amazing.
Carla says
Ok now that sounds like a great obsession! ;) Thanks Tjasa!
Jen and Emily @ Layers of Happiness says
There is no shame in a little obsessive behavior… when I find a new restaurant I love or a new recipe, you betcha that’s all I’m going to be eating for the next how ever long it takes me to get sick of it! :)
Maureen says
This mint chocolate chip cheesecake dip looks amazing. I’m loving the color! And your food obsession is really something.
Ella says
Oh my they look so good every single one of them :D Now I ‘m hungry!!
Ella xx