This Hot Cocoa Cheesecake Dip is just what you need to warm up this winter.
Have you ever dipped your cookies in hot cocoa? My hot cocoa cheesecake dip is the new and improved version for dipping cookies. It has the most amazing mousse texture and those tiny marshmallows are phenomenal. I like to keep mine on the top so they don’t get soggy. If you prefer a softer version, fold them in by all means!
I was so excited to share my recipe, I almost forgot to introduce myself. Hi everyone! I’m Miranda from Cookie Dough and Oven Mitt. I’m a fanatic of dipping my cookies. Really, I like dipping any food, but cookies are my weakness. I would make fancy hot cocoas like hot fluffernutter cocoa and caramel cashew hot cocoa to use. Actually, they became the inspiration for this recipe. Like my homemade hot cocoas, this dip is thick and creamy.
So, this recipe only uses 4 ingredients! That’s including the tiny marshmallows. It’s one of the quickest recipes to make and will definitely be a hit. My son asked if he could have a cookie and of course I gave him one. THEN asked for the “cookie dip.” This is when I knew that this dip was the bee’s knees. The world’s pickiest child requested it. That’s a sure sign that this recipe needs to be shared for all to enjoy.
Hot Cocoa Cheesecake Dip
Ingredients
- 4 (.73 oz) envelopes hot cocoa mix without marshmallows
- 1 (8 oz.) package cream cheese, room temperature
- 4 oz. cool whip, thawed
- 2 -3 T. vanilla mallow bits
Instructions
- In a medium mixing bowl, add in the hot cocoa mix and cream cheese. Mix on medium with a hand mixer until thoroughly incorporated.
- Add in the cool whip and continue to beat until combined.
- Scoop into a serving bowl and top with vanilla mallow bits. Serve with cookies.
- Store in the refrigerator.
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Heather says
I am thinking about making this for a pie next year holiday time and it was so easy to make and my fiancé and I absolutely loved this
Syntra says
This recipe looks so good but it calls for Cool Whip which is filled with terrible chemicals and isn’t even a real dairy product so I really do not like to use it in my cooking at all. Is there anything I can replace it with that will work the same way? Say real whip cream? Thanks for any suggestions!
Gail Dickinson says
Hi Syntra, You can probably use home-made whipped cream as a substitute. I would whip it to the stiff peaks stage and add a little gelatin so it holds better.
Emily says
Thanks for sharing! Can I make this the night before? How long does it stay good?
Karen Aromatorio says
You can make it ahead of time. It should last about a week in the refrigerator. Just wait to add the marshmallows on top until you serve it.
Rehoboth says
Excellent post
Thanks
Kathy says
I see several recipes that calls for marshmallow Fluff (cream) and I was just wondering if that would make it to sweet.
Karen Aromatorio says
It would depend on their recipe. Our’s doesn’t include that.