Easy to make, this cheesecake dip is loaded with great creamy flavors and pieces of peanut butter cups. Try it with apple slices or vanilla wafers!
This cheesecake dip is super easy to make, and one the whole family will love! Perfect for just about every occasion.
I have to say, I’ve been on a dessert kick lately! Just look at this decadence! I can’t seem to get enough of them. But this one, is wayyyyy too delicious not to share! A creamy peanut butter cheesecake dip chock full of pieces of peanut butter cups!
I started thinking about this recipe a while back, when Easter candy was first hitting the stores. Typically when I’m working up new recipe ideas I’ll hit up Google just to make sure there isn’t a recipe already out there… and low and behold, a lot of other bloggers had the same idea I did 😉
So this recipe isn’t mine, it’s just my very slight adaptation of How To Nest For Less‘s wonderful recipe! I made it and immediately fell in love.
Chocolate and peanut butter are just simply made for each other!
This is by NO means a “skinny” dip. There’s butter, cream cheese, peanut butter, brown sugar and of course, peanut butter cups… so definitely nothing low-fat or healthy in there lol. But after you try a bite, you won’t care about the calories, you’ll just want more dip!
I like this cheesecake dip with vanilla wafers or crisp green apple slices, but graham crackers would also be delicious.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 8 oz cream cheese softened
- 1/2 cup butter softened, 1 stick
- 1/4 cup brown sugar packed
- 1/2-3/4 cup peanut butter
- 1 1/2 tsp vanilla extract
- 1 cup Reese’s peanut butter cups chopped
Instructions
- To a large mixing bowl, add the butter and cream cheese and beat with hand mixer (or stand mixer if you have one) until smooth and combined.
- Beat in brown sugar, peanut butter, and vanilla extract.
- Using a rubber spatula or wooden spoon, fold in chopped peanut butter cups.
- Dip can be served right away, or kept in the refrigerator. If the dip has been chilled, let sit at room temperature for about 30 minutes before serving to allow it to soften.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Chris H says
My company had a bring your favorite dip day. I brought this and won in a landslide!
Patty says
I asked a question but sent to fast. I was wondering if I can use this dip on a layer chocolate cake and on top as the frosting? Thank you
The Chunky Chef says
I haven’t tested that specifically, but I think it would work well (and it sounds delicious!).
Patty says
Thank you . I have made the dip several times & it is always a big hit. Everyone loves it. My friends birthday is coming up & she loves the dip so much I thought maybe there was a way to use it with a layer on a cake. I appreciate you taking the time & sharing your thought’s & wonderful recipes .
Dave says
Probably a dumb question. But do you use unsalted or salted butter?
The Chunky Chef says
You can use either, but I normally use unsalted for this recipe 🙂
Renee🌻🌻🌻 says
Love the recipes. Question, for the peanut butter cream cheese dip can I make it 4days before party, and or can I freeze it until ready to use?
The Chunky Chef says
Thank you Renee! I’m not sure if I would make it 4 days ahead, but it can certainly be made a day or two ahead of time, then kept covered in the refrigerator. Make sure you set the dip out for about 30 minutes or so at room temperature before serving though, otherwise it’ll be hard and not dip-able. I haven’t tested freezing this recipe, so I can’t say for certain how well that would work.
Alexandra says
I literally use this recipe all the time! I actually don’t add butter and it still tastes amazing. Highly recommend 👏👏
Jessica says
I don’t have any Peanut Butter cups, are there ok not to put in the recipe? I am making this for my family and I want them to enjoy it.
The Chunky Chef says
No you can leave it out if you want 🙂 The texture will be different, but it will still have good peanut butter flavor.
Kayla says
It was definitely yummy!!! Peanut butter fans need to try this!!
Shara says
Great recipe!!
plasterers bristol says
This really does osund so good. Can’t wait to give this a go. Thanks for sharing.
Simon
Shanna Sorenson says
Ohhh yum! Peanut butter and choclolate is a sure way to win me over!
Jan says
I just made this, put in choc chips and nuts, and forget about putting it on ice cream or apples, I’m eating it right out of the bowl . It’s a keeper.
The Chunky Chef says
Hi Jan 🙂 I’m SO happy to hear that you love this dip! Oh yes, there was some serious spoon and bowl licking going on in this house too 🙂
Kristyn says
I bet pretzels would be good dipped in this!
Laura Pierce says
I ran across this recipe today and decided to make it for Christmas Eve tonight. I don’t have cream cheese but I do have the Philadelphia No Bake Cheesecake filling that comes in 24oz tub. Will this work okay with it?
The Chunky Chef says
I couldn’t say, as I’ve only tested this recipe as written.