This Peppermint Cheesecake Dip recipe is a creamy, delicious, quick, and easy holiday dessert dip that comes together in just 5 minutes!

It costs approximately $10.56 to make this dip. The recipe makes sixteen servings for about $0.66 per serving.

Peppermint Dip in a white bowl.

Peppermint Dip

This cheesecake dip is spot on and the perfect party food! This sweet dip is an easy dessert recipe for the busy Christmas season and is a crowd-pleaser. 

Do you know my favorite part about this dip? It’s super easy to make! With this busy time of year, anything we can do to simplify is life-changing, right?

This Peppermint Cheesecake Dip Recipe uses Cool Whip instead of homemade whipped cream. It’s all about simplifying, right? You definitely can if you’re not a fan and want to use homemade whipped cream. Add more to your prep time and use the same amount as the Cool Whip. 

I know if you make this Peppermint Cheesecake Dip, you and your family and friends you share it with will love it! Take a look at what others are saying about this recipe:

Brittney says: 

I generally never comment on blog or recipe posts I see online. BUT I just wanted to stop by and say that I’ve made this the past three years for family and work holiday events and everyone always asks me to make it again. I’ve also had a tough time finding the Andes chips, so I’ve always made it with crushed candy canes. It is a serious hit, and I can’t imagine making anything else each Christmas! So thank you for posting this recipe 🙂”

Valerie says: 

I made this recipe, to take to a Christmas party, and everyone loved it! I could not find the Andes Peppermint candies, so I processed some candy canes. Thank you for the great ideas!”

Some of the finished Peppermint Dip recipe on a chocolate graham cracker.

What You’ll Love About This Peppermint Cheesecake Dip:

  • Party Hit: People love this peppermint dip! It’s been shared over 111k times! 
  • Quick and Easy: If you have ten minutes, you can make this dip. This no-bake recipe is the perfect addition to holiday parties. It uses simple ingredients.
  • Seasonal Flavor: This recipe is loaded with wonderful peppermint flavor and is a festive look and treat for the holiday season. Bring it to all your Christmas parties, and it is a holiday favorite!
  • Time-Saving Hack: To simplify this recipe, I use a container of Cool Whip instead of homemade whipped cream. I also use Andes Peppermint Crunch Baking Chips, so you will not have to crush any peppermint candy with a meat mallet!

Peppermint Dip Ingredients and Estimated Cost:

Per Serving Cost: $0.66

Recipe Cost: $10.56

  • 8 ounces cream cheese – $3.00
  • ½ cup powdered sugar – $0.20
  • ¼ teaspoon peppermint extract – $0.10
  • 8-ounce container Cool Whip – $2.29
  • 1 cup Andes Peppermint Crunch Baking Chips – $4.97

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in December  2023.

All of the ingredients needed to make this recipe.

How To Make Peppermint Dip:

***For complete recipe instructions, see the recipe card below.

  1. First, beat the cream cheese until smooth.
  2. Next, add the sugar and peppermint extract and mix until smooth.
  3. Then add in the cool whip until combined. 
  4. Finally, stir in the Andes Peppermint Crunch Baking Chips and serve.

A picture collage showing how to make this recipe.

Recipe Variations

  • I like a milder Peppermint flavor and add only ¼ teaspoon of extract. If you want more peppermint kick, wait to add more extract until after you add in the Andes Peppermint Crunch Baking Chips, as those add peppermint flavor, too.
  • If Cool Whip isn’t your thing, use freshly whipped cream instead. You will need 1 ½ cups of heavy whipping cream whipped to the stiff peaks stage, then use it in the recipe like you would the cool whip. Just note that when you use homemade whipped cream, this recipe will remain in the fridge for no longer than 24 hours. 
  • Instead of the Andes baking chips, you can use ½ cup chopped candy canes and ½ cup chopped white chocolate. 

Candy Cane Dip Storage Tips:

SERVE: Serve immediately after making the dip and serve with chocolate-covered pretzels, chocolate graham crackers, Oreo cookies, and chocolate wafers. 

STORE: This dip will keep, covered in the refrigerator, for up to 5 days.

FREEZE: You can freeze this cheesecake dip, but just be aware that the quality will not be as good. To freeze, transfer to a freezer-safe container and freeze for 1-2 months.

THAW: Thaw in the refrigerator overnight.

What to dip in cheesecake dip?

  • Chocolate Graham Crackers
  • Chocolate Covered Pretzels
  • Oreos
  • Chocolate Wafers

Can peppermint cheesecake dip be frozen?

Absolutely! Place it in an airtight container and freeze for 1-2 months. Then thaw it and give it a quick stir before serving.

Can you make candy cane dip ahead of time?

Yes, you can make this a day in advance if you store it in an airtight container in the fridge. You will want to stir it quickly before serving.

Love Peppermint? How about a show-stopping peppermint dessert? Try my Chocolate Peppermint Roulade, Loaded Peppermint Cookies, Peppermint Bark Sugar Cookie Pie, and Peppermint Bark Brownies

The dip with pretzels and graham crackers for dipping.

More Cheesecake Dips:

The dip with pretzels and graham crackers for dipping.
4.77 from 34 votes

Peppermint Dip

Recipe Cost $ $10.56
Serving Cost $ $0.66
Prep Time 10 minutes
Total Time 10 minutes
16 people


  • stand mixer
  • mixing bowl
  • handheld mixer


  • 8 ounces cream cheese softened
  • ½ cup powdered sugar
  • ¼ teaspoon peppermint extract
  • 8 ounce container Cool Whip
  • 1 Cup Andes Peppermint Crunch Baking Chips plus more for garnish


  • Chocolate Graham Crackers
  • Chocolate Covered Pretzels


  • Using a stand mixer or hand mixer, beat the cream cheese on medium speed until smooth, about 1 minute.
  • Add the sugar and peppermint extract and beat until smooth and combined, about 30 seconds.
  • Add the Cool Whip and beat until combined, about 1 minute.
  • Fold in the Andes Peppermint Crunch Baking Chips, transfer the dip to a serving bowl, and chill until ready to serve.
  • Serve with chocolate graham crackers and chocolate-covered pretzels.



Serving: 0.25cup | Calories: 161kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 63mg | Potassium: 35mg | Fiber: 1g | Sugar: 14g | Vitamin A: 215IU | Calcium: 31mg | Iron: 1mg

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4.77 from 34 votes (15 ratings without comment)

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Recipe Rating


  1. This stuff is so addictive! I’ve been making it every Christmas season for years!

    1. Beth, I love hearing comments like this! So glad you love it year after year! 🙂

  2. A smash hit. Made it once for work (back in the before times when you could bring food to share) and became an instant legend. Others who wanted the recipe have had the same results. I have no idea how this dip goes so far beyond the sum of its parts, but it does.

    The only remotely difficult thing about it is finding the ingredients. Make this for your next gathering. You’ll be glad you did.

    1. Heather, your comment made my day! I agree; this dip is always a smash hit when I take it to parties. Thanks for stopping by to leave a review and a comment; I really appreciate it! 🙂

  3. Bettie Pfeiffer says:

    Fold in the whipped topping instead of beating it in. The texture, appearance and volume will be so much better. I use peppermint cake sprinkles for mine. It looks and tastes great. I also add one drop of pink coloring to brighten it up.

  4. Bettie Pfeiffer says:

    Don’t beat the whipped topping in, fold it in gently. This will keep the fluffy texture other than a beaten down glob.