Chocolate Chip Cheesecake Dip
Submitted by angbowden
No-cook cheesecake dip with cream cheese, whipping cream, brown sugar, cinnamon, brandy-soaked raisins, and mini chocolate chips. Whips up in 10 minutes. Serve with fresh fruit, graham crackers, or just a spoon.
YIELD
3 3/4 cupsPREP
10 minCOOK
0 minREADY
30 minThis dip is basically cheesecake filling in a bowl, and honestly, that’s all the reason you need to make it.
Softened cream cheese gets beaten with whipping cream until smooth, then brown sugar, cinnamon, and vanilla go in for that warm, cookie-dough sweetness.
Brandy-soaked raisins add little boozy bursts throughout, and mini chocolate chips finish it off with crunch.
Set it out at room temperature with sliced strawberries, peaches, apple wedges, or graham crackers, and watch it disappear before the main course even hits the table.
Pro Tips
- Soak the raisins for the full 15 minutes so they plump up and absorb the brandy. Dry raisins just sit there; soaked ones burst with flavor.
- Use dark brown sugar, not light. The deeper molasses flavor pairs better with the cinnamon and brandy.
- Serve at room temperature for the creamiest texture. Straight from the fridge, it’s stiff and hard to dip into.
- Skip the brandy if you’re serving this to kids. A splash of apple juice keeps the raisins plump without the booze.
Ingredients
Directions
Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes.
In another bowl, beat the cream cheese and whipping cream until well blended and smooth.
Add the vanilla, mixing well.
Blend in the brown sugar and cinnamon. Mix in the raisins and chocolate chips, blending well.
Garnish with a light dusting of cinnamon.
Serve at room temperature.
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