Easter Egg Cheesecake Dip is the perfect colorful and flavorful dip for your Easter gathering! With only a handful of ingredients, this sweet dessert dip comes together in a snap and is delicious with your favorite fruits!
This post is sponsored by our friends over at International Delight. I am super excited to be working with them on some fun treats like this cheesecake dip this year! All opinions stated here are my own.
Yay you guys, I just got to work with my favorite creamer again! If you remember last year I made this Sweet Cream Bacon Monkey Bread with International Delight Sweet Cream creamer. It’s SO GOOD.
I like that the flavor is just mellow and smooth, sweet, but not overly sweet. It really pairs well with any sweet treat you can dream up!
This Easter we will most likely be having that monkey bread AND this cheesecake dip on our menu.
How to Make Cheesecake Dip:
This smooth and creamy dessert dip is so easy to make with only five ingredients!
You will start by whipping your cream cheese so that it’s nice and smooth and you don’t end up with any lumps in your final product.
Next, you can add your sugar, creamer, and food coloring and blend again with your hand mixer until everything is nice and combined. The food coloring is completely optional, but I like the fun color for Easter. Feel free to use whatever color you like best!
Then, you can serve this dip right away, or chill for up to two days before serving. If you are serving later, don’t add the chocolate candy eggs until right before serving.
The candy for the top of this dip is just simply candy shell coated chocolate eggs. You can chop them up with a knife or use your food processor to make life even easier.
This dip is great served up with graham crackers, squares of brownie, or your favorite fruit. We personally love it with strawberries.
Easter Egg Cheesecake Dip
- In a large bowl beat softened cream cheese until smooth.
- Beat in the sugar, creamer, and food coloring until well combined.
- Serve dip immediately topped with the chopped chocolate eggs. Or, chill for up to two days before serving.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.