This delicious Reese’s peanut butter cheesecake dip combines the flavors of Reese’s peanut butter cups with creamy cheesecake for one decadent and delicious dessert dip.
½cupReese's Peanut Butter Cups(chopped and divided)
2TBSchocolate sundae syrup(optional garnish)
Instructions
Add softened cream cheese, sweetened condensed milk, peanut butter, and vanilla extract to a large mixing bowl and beat on medium speed until smooth, about 2 - 3 minutes.
Fold in the Cool Whip just until it is incorporated into the cream cheese mixture.
1 cup Cool Whip
Mix in 1/4 cup chopped Reese's Peanut Butter Cups
1/2 cup Reese's Peanut Butter Cups
Put in 24oz serving bowl and drizzle with chocolate sundae syrup and sprinkle remaining peanut butter cups on top.
2 TBS chocolate sundae syrup
Keep chilled until ready to serve. Serve with chocolate chip cookies, graham crackers, brownie bites, pretzels, fresh fruit, shortbread cookies, or any of your other sweet dip favorites.
Notes
Soften the cream cheese to room temperature before you try to add it to the dip. If it’s not soft, you’ll end up with a chunky dip, which is not what you want.Make sure to not leave the dip out of the refrigerator for more than a few hours. Just like any sweet cream cheese dip, the dip will need to be refrigerated.Store dip in a sealed container in the refrigerator for up to three days. I do not recommend freezing this peanut butter cheesecake dip.Wait to garnish the dip until right before you’re going to serve. Not only will it be prettier when you’re serving, it also tastes better if those peanut butter cups are right on top, instead of sunk down into the dip.