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rainbow dip with cookies around on cake plate with words
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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!
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 96kcal
Author: Dorothy Kern
Cost: 5


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