Rainbow Cheesecake Dip
Rainbow Cheesecake Dip - this easy skinny cheesecake dip is tinted rainbow for St. Patrick's Day. Serve it with gold coin cookie dippers!
Servings: 16 servings
For the Dip:
- 8 ounces room temperature light cream cheese
- 1 small box cheesecake pudding mix I used sugar/fat-free, about 0.9 ounces, but you can use a regular 3.4 ounce box if you prefer
- 1/2 cup non-fat milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 8 ounces 1 container plus an additional 2-4 ounces whipped topping (I used fat-free), or you can use real whipped cream if you prefer
- Food Coloring
For the Gold Coin Dippers:
- 1 tube sugar cookie dough
- Gold sanding/colored sugar or yellow if you don’t have gold
Beat cream cheese until fluffy. You can use a hand mixer (what I used) but a stand mixer is better because it helps get out all the lumps. Add pudding mix and milk. Beat for 2 minutes on medium. There will still be some lumps.
Stir in extracts. Fold in whipped topping.
Separate dip into 6 small bowls. Dye each bowl a different color of the rainbow. I prefer to use gel food colorings because the colors are more vibrant, but you can use regular too. (You can buy Wilton Gel Food coloring at most craft stores.)
Using a clear serving dish, layer the colors of dip starting with purple on the bottom and working your way up the rainbow to red. When adding a new color, spoon it gently onto the top of the layers and spread gently with an offset spatula or the back of a spoon. Don’t push too hard or you’ll end up with tie-dye!
Top with additional whipped topping and sprinkles. Cover and chill until ready to serve.
To make the gold coin dippers: cut the log of cookie dough into 1/2” sections and quarter each section. Roll into balls and roll in sanding sugar. Place on a cookie sheet lined with parchment paper and bake at 350 degrees for about 9-11 minutes (they need to be on the crunchier side so they hold up when dipping). Cool completely and serve with dip!
Serving: 1serving | Calories: 96kcal