Easter Chocolate Cheesecake Dip
Easter Chocolate Cheesecake Dip is a bit of fun and whimsy, a chocolate cheesecake dip covered with crushed Oreos and topped with your favorite Easter candy.
Prep Time15 mins
Total Time15 mins
Servings: 8 servings
- 8 oz cream cheese softened
- 5 Tbsp cocoa powder
- 1/2 tsp vanilla extract
- 2 Tbsp milk
- 4 Tbsp unsalted butter at room temperature
- 2 Tbsp light brown sugar
- 1/4 tsp kosher salt
- 2 cups confectioners powdered sugar
- 10 Oreo Cookies crushed
- small tube of green decorating icing optional
Add cream cheese and butter to a medium size bowl. Using your electric mixer, beat until smooth. Add cocoa powder and beat until it is incorporated.
Add brown sugar, vanilla extract, salt and milk. Beat until the mixture is smooth. Sift in powdered sugar, 1/2 cup at a time, beating after each addition. Once all powdered sugar has been incorporated, turn your mixer to high and beat until the mixture is light and creamy.
Transfer mixture to a small serving dish and smooth the top.
Put whole Oreo cookies in a heavy-duty plastic storage bag and using the heel of your hand or a rolling pin gently crush the cookies until they are in small pieces. (Don't worry about the icing, it will incorporate into the crumbs.)
Spread the crushed Oreos over the top of the dip evenly to form the dirt. If you have green icing, using a grass piping tip, pipe grass tufts or sprinkle edible Easter grass clippings. Top with your favorite Easter candy.
Serve with graham crackers, gingersnaps, vanilla wafers or apple slices.
*This dip may be made ahead and stored covered in the refrigerator for 3-4 days. If you are making ahead, wait to add the candy until you are ready to serve.
Calories: 323kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 167mg | Potassium: 187mg | Fiber: 3g | Sugar: 35g | Vitamin A: 600IU | Calcium: 40mg | Iron: 1.8mg