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Pumpkin Cheesecake Dip
This Pumpkin Cheesecake Dip is a light and fluffy no-bake dessert packed with fall flavor. Perfect for parties, holidays, or just dessert!
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Add the heavy cream to a glass or metal mixing bowl and whip with a stand mixer, hand mixer, or a whisk until it begins to thicken and the beaters begin to leave a trail in the cream. At that point add the vanilla extract and 2 Tbsp of the sugar. Continue to whisk until stiff peaks form.
2
In a separate bowl, beat together the cream cheese, pumpkin purée, cinnamon, ground cloves, ground nutmeg, and the remaining 2 Tbsp sugar until smooth. Make sure no lumps of cream cheese remain in the mixture.
pumpkin purée (solid pack pumpkin) ($0.57)1 cup
3
Transfer a large scoop of the whipped cream to the bowl with the pumpkin mixture and fold the two together to help lighten up the pumpkin mixture.
4
Transfer about 1/3 of the pumpkin mixture back to the bowl with the whipped cream and gently fold them together. Once incorporated, repeat with the second 1/3 of the mixture, and then again once more with the final third of the pumpkin mixture. Make sure to fold gently and do not vigorously stir to prevent the whipped cream from losing its volume.
5
Once the mixtures are fully incorporated and smooth, the dip is ready to serve. Or, chill until ready to eat.
Nutrition Facts
calories
371 kcal
fat Content
31 g
serving Size
1 Serving
fiber Content
2 g
sodium Content
109 mg
protein Content
4 g
carbohydrate Content
20 g
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