Talk about easy! This creamy peanut butter chocolate chip cheesecake dip recipe takes just minutes to make! If you love salty-sweet combinations AND you love cheesecake then look no further, my friend, this is the snack you'll want at your next family gathering. Welcome to day two of #Choctoberfest!
For this easy snack recipe you'll need: cream cheese, butter, crunchy peanut butter, brown sugar, vanilla, chocolate chips
I am all about the homemade onion dip and I'll definitely cross the room for a good chicken enchilada dip but if you really want to grab my attention then a sweet and salty combination is a good choice. I can honestly say I dipped my potato chips in hot fudge well before it was a "foodie" thing to do.
The best thing about this peanut butter chocolate chip cheesecake dip, other than the flavor, is that it is just so dang easy. I have been known to call it PMS Dip because it literally takes about two minutes to make and I almost ALWAYS have all the ingredients on hand.
Let me tell you - a batch of this, some crunchy pretzels with extra salt, and a good Rom-Com will take the sting out of any day. Don't even pretend you don't know what I mean.
I like to use crunchy peanut butter in this recipe because it gives it more texture and peanutty goodness but you can use smooth if you prefer. Some people like mini-chocolate chips in theirs but just to be totally honest I like big chunks of milk chocolate chips. You can use whatever you like the best from bittersweet chocolate chunks to mini semi-sweet chocolate chips. I've even used white chocolate chips in this cheesecake dip with great results.
In the words of Ms. Frizzle, Take chances! Make mistakes! Get messy!
Except I don't think there IS a way to make mistakes with this. It's just that good.
What to Serve with Peanut Butter Chocolate Chip Cheesecake Dip?
Let's talk about things that you can serve with this peanut butter chocolate chip cheesecake dip. Besides fingers and spoons, of course... Just remember to dip cut fruit in a little lemon water to keep it from discoloring.
- Apple wedges
- Pear wedges
- Banana slices
- Pretzel twists, sticks, or rods
- Vanilla wafers
- Butter cookies
- Oatmeal cookies
- Sugar cookies
- Graham crackers
- Butter crackers
- Whole grain crackers
- Animal crackers
- Toasted baguette slices
- Banana bread (if you do this use the dip as a spread or your quick breads will fall apart)
- Potato chips
I'm pretty sure you could dip just about anything into this stuff -- except maybe chicken livers. Or spinach -- and definitely not kale chips.
[clickToTweet tweet="Guess what I'm making for our next tailgating party? Yep!Peanut Butter Chocolate Chip Cheesecake Dip!" quote="Guess what I'm making for our next tailgating party? Yep!Peanut Butter Chocolate Chip Cheesecake Dip!"]
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Did your parents set out chip and dip sets?
Mine did. I loved helping my mom choose which one to use for the Mad Men style parties they used to throw. I mean, it was the 1960s - poker, cocktails, and chip and dip sets were weekend essentials!
I am absolutely in love with this Dr. Who Tardis chip and dip set! I think it would be a great conversation starter! Do you know anyone Whovians that would love this?
Peanut Butter Chocolate Chip Cheesecake Dip Recipe
You can make this easy cheesecake dip recipe up to three days ahead of time and just store, tightly covered, in your fridge. I'd plan on setting it out about 30 minutes before game time to let it come to room temperature.
This M&M cheesecake is delicious if you are looking for something more traditional.
Peanut Butter Chocolate Chip Cheesecake DipPrint Save Go to Collections
- ½ cup butter, , unsalted
- ¾ cup peanut butter, , crunchy
- 8 ounces cream cheese, , room temperature
- ⅓ cup brown sugar
- 1 ½ teaspoons vanilla
- 1 ½ cups chocolate chips, , your choice - I used milk chocolate
- Sliced apples
- Sliced pears
- Sliced bananas
- Vanilla wafers
- Graham crackers
- Whatever you like
- Blend all ingredients except chocolate chips together in a food processor until very smooth and creamy.
- Stir in chocolate chips.
- Store in refrigerator. Remove 30 minutes before serving.
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