Cheesecake Dip

For a quick and tasty cheesecake fix, this creamy, sweet dip from Food & Wine’s Paige McCurdy-Flynn is spot on.

  • Total Time:


  • 1 pound cream cheese, softened
  • 2/3 cup confectioners’ sugar, sifted
  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon kosher salt
  • Rainbow confectionery sprinkles, for garnish
  • Sliced fruit, assorted cookies and pretzels, for serving

How to make this recipe

  1. In a medium bowl, using a hand mixer, beat the cream cheese with the confectioners’ sugar, butter, vanilla and salt until smooth. Scoop into a bowl and garnish with sprinkles. Serve at room temperature with sliced fruit, cookies and pretzels.

Make Ahead

The cheesecake dip can be refrigerated for up to 1 week. Bring to room temperature before serving.

Contributed By Photo © Abby Hocking

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