Andes Mint Cheesecake Dip

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

This Andes Mint Cheesecake Dip is a quick & easy holiday dessert dip that comes together in 10 minutes! It’s creamy, delicious and has a hint of Créme de Menthe flavor.

Course Dessert

Cuisine American

Keyword dessert dip, holiday, mint

Prep Time 10

Total Time 10

Servings servings

Calories 258kcal

Author Jillian Wade

Cost $5.30

Equipment

mixing bowls
stand mixer
rubber scraper

Ingredients

1 ½ cups whipping cream
4 ounces cream cheese at room temperature
½ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon Creme de Menthe extract
1 Cup Andes Creme de Menthe Baking Chips plus more for garnish

FOR SERVING:

Chocolate Graham Crackers
Chocolate Covered Pretzels

US Customary - Metric

Instructions

In the bowl of a stand mixer beat cream until stiff peaks form. Transfer whipped cream to a clean bowl.
Add the cream cheese to the stand mixer bowl, and beat until smooth, about 1 minute.
Add the powdered sugar, vanilla extract, and mint extract and beat until smooth and combined, about 30 seconds.
Fold in the whipped cream and Andes Creme De Menthe Baking Chips.
Transfer dip to a serving bowl and chill until ready to serve. Serve with chocolate graham crackers and chocolate covered pretzels. Dip can be stored in an airtight container for up to 2 days in the refrigerator.

Video

Notes

The nutrition information does now account for the dippers that you serve the cheesecake dip with.

Nutrition