Go Back
Print Recipe

Cheesecake Dip

This Cheesecake Dip is the perfect quick holiday treat—rich, creamy, lightly spiced, and irresistibly smooth. Made with cream cheese, eggnog, vanilla, and warm spices, it captures all the flavors of a festive cheesecake without any baking required. Ready in minutes and ideal for gatherings, dessert platters, or last-minute party prep, this dip pairs beautifully with gingerbread cookies, fruit, graham crackers, and more. It’s simple, crowd-pleasing, and guaranteed to disappear fast.
Prep Time5 minutes
Total Time5 minutes
Servings: 8

Ingredients

  • 1/4 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup powdered sugar
  • 1/4 cup eggnog
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 12 oz cream cheese softened
  • Gingerbread cookies for serving

Instructions

  • Add softened cream cheese, eggnog, powdered sugar, brown sugar, cinnamon, nutmeg, and vanilla to a large bowl.
  • Use a hand mixer to beat until smooth, creamy, and fluffy.
  • Transfer the dip to a serving bowl.
  • Serve immediately with gingerbread cookies or refrigerate until ready to enjoy.

Notes

Ingredient Substitutions

  • Substitute eggnog with heavy cream or half-and-half.
  • Add maple syrup or honey for extra sweetness.
  • Replace cinnamon and nutmeg with pumpkin spice for a fall twist.

Make-Ahead & Storage

  • Store covered in the refrigerator for up to 3 days.
  • Stir before serving to restore smooth texture.
  • Serve chilled for a firmer dip, or room temperature for extra creaminess.

Serving Variations

  • Serve with apples, graham crackers, pretzels, or vanilla wafers.
  • Top with crushed gingersnaps or a dusting of cinnamon.
  • Add whipped cream for a lighter, fluffier dip.

Avoid Common Mistakes

  • Don’t use cold cream cheese—your dip will be lumpy.
  • Avoid overmixing once fluffy to keep the texture light.
  • Keep dip refrigerated if serving outdoors or at warm temps.