Cinnamon Roll Cheesecake Dip is a quick and easy dessert that comes together in minutes. Perfect for a last-minute dinner or a holiday office party. You can serve it with cookies, crackers, pretzels, or even fruit. This one is a winner!
Prep Time - 10 minutes
Chilling Time - 2 hours
Total Time - 2 hours 10 minutes
Servings - 12 servings
Author - Jennifer
Ingredients
- 1 pkg (8 oz) cream cheese, softened
- 2 tbsp butter, softened
- 1/2 cup powdered sugar
- 1 1/2 tsp cinnamon
Instructions
- In medium bowl, use an electric mixer to combine cream cheese and butter. Add in powdered sugar and cinnamon. Mix until smooth.
- Refrigerate at least 2 hours, until ready to serve.
Notes
Options for Dippers:
- Graham crackers
- Vanilla wafers
- Apple slices
- Pepperidge Farms holiday cookies – toy soldiers, gingerbread men
- Ginger snaps
- Chessman cookies
- Animal crackers
Diabetic substitution:
- Try reducing powdered sugar to 1/3 cup
- Butter can be omitted
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KEY TO SUCCESS #1 – SOFTEN THE CREAM CHEESE
This Cinnamon Roll Cheesecake Dip recipe is super easy to put together. The first step is to let the cream cheese and butter soften so that it’ll be easier to mix everything together. You can leave them both out on the counter for about an hour before you’re ready to start.
If you don’t have time to wait for the cream cheese to soften, you can microwave it on high for about 20 seconds to soften it up. This should be enough to soften the cream cheese without melting it. Be sure you unwrap the cream cheese first! And make sure your bowl is microwave-safe.
KEY TO SUCCESS #2 – MIX IT ALL TOGETHER
This recipe is so easy. All you’ve got to do is use an electric mixer to mix all the ingredients together. You could probably mix it all up by hand but I think it’s easier to use an electric mixer. And another big plus is that your dip will turn out nice and fluffy.
I wish I could share this with the whole world, but this mixing bowl is the best for whipping up small batches of ingredients, like frostings. The sides are nice and tall and straight so that the ingredients stay put and don’t fling out all over the kitchen cabinets. At least that’s what typically happens in my kitchen! There is also a larger 4-quart version of the mixing bowl that is perfect for making cookies and mixing up cakes or cupcakes.
Be sure to refrigerate your Cinnamon Roll Cheesecake Dip for at least a couple hours before serving. The dip will get nice and cold and firm up in that amount of time. It can be made ahead as well.
KEY TO SUCCESS #3 – CHOOSE YOUR FAVORITE DIPPERS
I served my Cinnamon Roll Cheesecake Dip with several different kinds of cookies, but the possibilities are really endless. You can serve it with apples and other fruit or pretzels or even sweet potato fries!
Just put your dip into a ramekin or small serving dish and serve it with your dippers on the side. It’s perfect for holidays or any time of the year.
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