Fluffy Eggnog Cheesecake Dip

Eggnog Cheesecake Dip

Eggnog cheesecake dip is a no-bake dessert with a smooth cream cheese base, warm cinnamon and nutmeg, and a light texture from folded-in whipped topping. Beating the cream cheese smooth before adding eggnog prevents lumps; adding the eggnog gradually keeps the dip thick enough to hold soft swirls.

Chill it for about an hour for a colder, firmer dip, or serve it sooner if a softer texture is fine. Finish with a cinnamon dusting and an upright gingerbread-person cookie, then set out gingerbread cookies and strawberries for dipping.

Ingredients for Eggnog Cheesecake Dip

• 8 ounces full-fat cream cheese, softened (225g)
• 1/2 cup powdered sugar (60g)
• 1/4 cup eggnog (60g)
• 1 cup thawed frozen whipped topping (60g)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon, plus more for dusting
• 1/8 teaspoon ground nutmeg
• 1 gingerbread-person cookie, for garnish

Optional dippers: Gingerbread cookies or gingersnaps, fresh strawberries, vanilla wafers, or graham crackers. For a rum-like eggnog note, add up to 1/4 teaspoon rum extract with the vanilla.

How to Make Eggnog Cheesecake Dip

1. Soften the cream cheese: Let it stand until it yields to gentle pressure but is not warm or melted. The whipped topping should be thawed but still cold.
2. Beat the base: In a medium bowl, beat the cream cheese with an electric mixer on medium for 2 to 3 minutes, until smooth with no visible lumps. Add the powdered sugar and beat until incorporated.
3. Add the eggnog: With the mixer on low to medium, beat in the measured eggnog a little at a time. Add the vanilla, cinnamon, and nutmeg. Scrape the bowl as needed, then stop mixing when the base is smooth and thick enough to cling to a spoon.
4. Fold in the whipped topping: Use a spatula to fold gently until no large streaks remain. Do not beat it in with the mixer; the dip should stay pale, fluffy, and able to hold soft ridges.
5. Chill: Cover and refrigerate for about 1 hour, until cold and able to hold spoon-made swirls. You can serve it sooner, but it will be softer.
6. Finish and serve: Spoon the dip into a shallow serving bowl and make loose swirls on top. Dust lightly with cinnamon and stand the gingerbread-person cookie upright near the back. Add the cookie just before serving so it stays crisp. Serve with cookies and washed, well-dried strawberries.

If the Dip Is Lumpy or Too Soft

Cold cream cheese can leave lumps that are difficult to remove once the eggnog is mixed in. Beat it completely smooth before adding liquid. If the finished dip seems too soft to hold swirls, cover and chill it before serving; using extra eggnog or beating in the whipped topping can make it looser.

How to Store Eggnog Cheesecake Dip

Cover and refrigerate leftovers in an airtight container; use within 5 days. The dip can be made a day ahead. Remake the surface swirls with a spoon if needed, and add the cookie garnish shortly before serving. Do not leave the dip at room temperature for more than 2 hours.

Nutrition

Approximate nutrition per serving, based on 1/8 of the dip and gingerbread-person garnish, excluding additional dippers: 170 calories, 2g protein, 12g fat, and 14g carbohydrates. Per 100g: approximately 320 calories, 4g protein, 23g fat, and 26g carbohydrates. Values vary by brand and serving size.