Chunky Chocolate Cheesecake Dip


1 8ounce pkg cream cheese, at room temperature

1 stick softened unsalted butter

1 slight pinch of salt

1 ½ tsp vanilla extract

2 tbsp brown sugar, use light brown for best results

¾ cup Confectioner’s Sugar

1 cup + or – miniature chocolate chips

Dipping Suggestions:


Waffle cones, broken into scoop size pieces

Graham Crackers, divided in halves

Pretzels, I prefer miniature pretzels, but sticks and rounds work great also


In a medium bowl place the softened cream cheese, softened butter, vanilla extract, salt, brown sugar and the powdered sugar.

When that is done, use a spatula and fold in the miniature chocolate chips.

With an electric hand mixer, beat the ingredients until smooth and well incorporated.

Place the dip into a nice serving bowl in the center of a fruit board, place dipping items around the bowl.

If you want, place the dip in the center of a large piece of plastic wrap and carefully mold the dip into a round sphere. Refrigerate for 2 to 3 hours. Unwrap and place in a serving bowl or on a soup plate.

Serve chilled.

Nutrition Information:


Amount Per Serving: CALORIES: 340 | TOTAL FAT: 22g | SATURATED FAT: 20g | TRANS FAT: 2g | SODIUM: 44mg | PROTEIN: 36g

See also  Snickerdoodle Muffins Recipe