Choc Chip Cheesecake Dip Food

CHOCOLATE CHIP DIP

Steps:

• In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

CHOCOLATE CHIP CHEESECAKE DIP

Steps:

• Using a hand mixer, beat butter and cream cheese until smooth. Add in powdered sugar, brown sugar, vanilla and salt and mix until blended. Using a spatula, fold in chocolate chips.
• Place dip in a serving bowl on a serving tray. Add fruit, cookies and pretzels around bowl. Serve!
• Dip can be stored in a covered container in fridge until ready to serve.

MINT CHOCOLATE CHIP CHEESECAKE DIP

Steps:

• In the bowl of a stand mixer, or in a large bowl using hand beaters, beat the cream cheese on medium speed until smooth and creamy, about 1-2 minutes.
• Add the powdered sugar and peppermint extract, and beat on low until combined. Increase speed to medium and beat 1 minute. Add the cool whip and green gel coloring and beat on low until combined and the color is uniform. Fold in the filled morsels.
• Pour mixture into your serving dish and top with additional filled morsels for garnish. Serve immediately, or cover and return to the refrigerator before serving.

CHOC. CHIP CHEESECAKE DIP

Steps:

• Beat cream cheese, confectioners' sugar, butter, brown sugar, and vanilla extract together in a bowl until creamy. Fold in chocolate chips. Refrigerate until chilled, at least 20 minutes.

CHOCOLATE COOKIE CHEESECAKE DIP

Steps:

• Combine the cream cheese, mascarpone, brown sugar, vanilla and salt in a medium bowl. Mix together with a rubber spatula until smooth and combined. Add the crushed cookies and fold together. Refrigerate until ready to serve. (The dip is best if made at least 1 hour in advance.) Bring to room temperature for 30 minutes before serving.

CHOCOLATE CHIP CHEESECAKE DIP

Steps:

• Beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir. Stir chocolate chips through the cheese mixture.

CHOCOLATE CHIP CHEESECAKE DIP

Steps:

• Beat cream cheese and butter until smooth.
• Mix in sugars and vanilla.
• Stir in chocolate.
• Cover and chill 2 hours.
• Shape into a ball.
• Wrap with saran wrap and chill at least 2 hours.
• Roll in chopped nuts if desired.
• Serve with graham cracker stix.

CHOCOLATE CHIP CHEESECAKE COOKIES

Steps:

• In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
• In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
• Add an egg, milk and vanilla extract and continue mixing.
• Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
• Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
• Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
• Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
• Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
• Take them out of the oven and leave to cool in the baking sheets for a few minutes.
• Transfer them to a wire rack to cool down completely.

CHOCOLATE CHIP CHEESECAKE DIP RECIPE

Steps:

• In a small mixing bowl, combine the room temperature cream cheese, powdered sugar, brown sugar, and vanilla. Mix using a rubber spatula until well combined.
• Add the mini chocolate chips and mix well.
• Transfer dip to a small bowl, sprinkle with a few more mini chocolate chips and serve with graham crackers, animal cookies, or fruit. Enjoy!

CHOCOLATE CHIP PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350'F.
• In medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter.
• Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
• Bake 8 minutes; cool slightly.
• increase oven temperature to 400 F.
• In large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended.
• Add pumpkin and eggs; beat until well blended.
• Stir in small chocolate chips; pour into prepared Crust. Bake 10 minutes.
• Reduce oven temperature to 250 F; continue baking 50 minutes.
• Remove from oven to cooling rack; loosen cake from rim of pan.
• Cool completely; remove rim.
• Refrigerate. Garnish with chocolate leaves, if desired.
• Cover; refrigerate leftovers.

BACON CHOCOLATE CHIP CHEESECAKE BLONDIES

Steps:

• Preheat oven to 375°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil., Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of prepared pan., For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough in prepared pan; drop remaining dough by rounded tablespoons over cheesecake layer. Sprinkle with reserved bacon., Bake until golden brown, 45-50 minutes. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.

CHOCOLATE CHIP CHEESECAKE COOKIES

Steps:

• In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together, then set aside.
• In a large mixing bowl, beat together the butter and cream cheese until light and fluffy (about 2 minutes on medium speed).
• Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
• Add in powdered sugar and continue beating to combine and make a fluffy batter.
• Turn the mixer on low and gradually add the dry ingredients and the heavy cream and mix to combine.
• Beat in ½ cup of mini chocolate chips just until combined.
• Cover dough with plastic wrap and chill for 30 minutes in the refrigerator.
• Preheat the oven to 350°F and line baking sheets with parchment paper.
• Use a cookie scoop to make balls from the chilled dough. Space 2 inches apart on prepared cookie sheets. Place the cookie sheets into the freezer for 5 minutes.
• After 5 minutes, remove the cookie sheet from the freezer and quickly roll each ball of dough between the palms of your hands to form a smooth ball. Press each ball gently on the top to flatten slightly. Sprinkle additional mini chips over the tops of the cookie dough.
• Bake for 9 to 10 minutes until the dough has spread into smooth cookies, and the cookies are just barely beginning to brown on the bottom edges.
• Transfer cookies to a cooling rack and let them cool.