Happy National Cheesecake Day! What a fantastic holiday! I absolutely love cheesecake, but I’m not the best at making it. I can pull off a simple no-bake deal, but I wanted to do something a little more interesting for this post. If you’re a Buffy the Vampire Slayer fan, remember in Dead Man’s Party when Cordelia says “I’m the dip”? Well, that’s me! As in, that’s what I bring to this cheesecake party!
No-Bake Chocolate Hazelnut Cheesecake Dip Recipe
Cheesecake dip is awesome because it’s super simple to make. You really can’t mess it up. Seriously, if I can make it, so can you. I made this in minutes, all while fighting off Her Royal Kitteness Zoe, who smelled the cream cheese and wouldn’t leave me alone. I spent more time trying to take a decent picture of the cheesecake dip than I did making it!
- (1) 8oz block of cream cheese (any kind, you can even use low-fat if you really want to save calories)
- 3 tablespoons powdered sugar
- 1/2 cup of your favorite chocolate hazelnut spread (I used Nutella, but really, you can use any brand)
- 1/4 teaspoon vanilla
- 1/2 cup whipped cream (the kind in the tub, not the spray can)
- Let the cream cheese soften a bit, but not all the way. You don’t want it goopy, but you also don’t want it brick hard. Make sure you keep your whipped cream in the fridge until you’re ready to use it.
- Put your cream cheese brick in a medium to large metal mixing bowl. I like to use the large one because it gives me more space to maneuver, since I’m not the most graceful mixer.
- Either beat it on low with an electric beater or just use a fork to mush it really good. I used a fork. It worked fine.
- Add the hazelnut spread, powdered sugar and vanilla. Mix well.
- Add the whipped cream. Pronounce it “whip-ped” to make yourself feel fancy. Speak in weird accents to yourself as you blend everything until it’s smooth and all one color.
- Put it in a pretty crock and serve with strawberries, raspberries, graham crackers or pretzels.
Other recipes similar to this one called for heavy cream instead of whipped cream, then said to whip the cream. I don’t get that. They make cream already whipped for a reason, right? So I used that instead. If you want to go old school, by all means, whip the heavy cream yourself. I’m all about the easy in the kitchen!
You can also add chocolate chips to the mixture for more texture. I add chocolate chips to almost everything, but refrained this time. It’s kind of a miracle, really.
If you have a kitten, you may need to add “remove kitten from counter” in between every step.
That’s it! So easy, even I can’t mess it up!
National Cheesecake Day is July 30th and to celebrate I’ve gotten together with a few other bloggers to share our favorite cheesecake recipes:
- Strawberry Cheesecake Smoothie from Confessions of an Overworked Mom
- Tiramisu Cheesecake from Adventures in All Things Food
- Chocolate Cheesecake Stuffed Strawberries from Upstate Ramblings
- The Best Key Lime Cheesecake from LW Vogue
Do you have a favorite cheesecake recipe? Tell me about it in the comments!