Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1/4 cup (57g) butter, softened
- 1 teaspoon vanilla extract
- 1 cup (120g) powdered sugar
- 1/2 cup (60g) chopped pecans (optional, or substitute with other dessert toppings)
Instructions
- Beat the cream cheese and butter: In a mixing bowl, add the softened cream cheese and butter. Use your electric mixer to beat them together until the mixture is smooth and creamy. This should take about 1-2 minutes. Don’t rush this step – the smoother the base, the creamier your dip will be!
- Add the vanilla and powdered sugar: Next, add the vanilla extract and powdered sugar to the bowl. Mix on a low speed at first (to avoid a sugar cloud!) and then increase the speed until everything is well combined. Give it a quick taste to check for sweetness; you can add a little more powdered sugar if you like it sweeter.
- Fold in the pecans (optional): Now, gently fold in the chopped pecans. If you’re using an electric mixer, switch to a spatula for this step to keep the pecans from breaking down too much. If you’re going for a nut-free dip, feel free to skip this step or replace the pecans with another mix-in.
- Chill or serve immediately: You can serve the dip right away, but chilling it for about 30 minutes will give it a slightly thicker texture. Transfer the dip to a serving bowl, grab your dippers, and enjoy!
Notes
If you have leftovers (though that’s rare!), store your cheesecake dip in an airtight container in the refrigerator. It should keep well for up to 3 days. The dip might firm up a bit as it chills, so you can let it sit at room temperature for about 10-15 minutes before serving to soften it up again. Avoid reheating in the microwave, as it can mess with the texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert