Move over guac, salsa, and ranch… cheesecake cookie dough dip is here!
Bring this heavenly dessert dip to your next party, make it for Valentine’s Day, or simply enjoy anytime the cookie dough craving strikes. There is never a wrong time for cookie dough dip!
I enjoyed it dunkaroo style (who remembers dunkaroos?! hiii 90’s babies) with iwon organics protein chips in both the cinnamon french toast and sea salt flavors. iwon protein chips are vegan, gluten-free chips that are EVERYTHING a chip should be – flavorful, crunchy, satisfying – yet they pack 12g of plant-based protein per serving.
This dip is gluten-free, vegan-friendly, and has so many fun variations and possibilities!
Cheesecake Cookie Dough Dip
Serves: 13 – 105 calories 7.5 F / 9 C / 2 P per serving
Serving size: 2 tablespoons (30g)
- 8oz. dairy-free cream cheese (or cream cheese of choice*) (227g)
- 1 tablespoon dairy-free butter or ghee (14g)
- 1/4 cup coconut palm sugar, or sweetener of choice to taste (48g)
- 1 teaspoon vanilla extract (5ml)
- 1/4 teaspoon salt
- 1/3 cup chocolate chips (86g)
- Optional add-ins/variations (not included in nutritional information): collagen protein powder**, nut butter, cocoa powder, a few tablespoons of gluten-free oat flour for more of a dough texture, white chocolate or peanut butter chips, sprinkles, etc
- In a bowl with electric mixer, mix cream cheese and ghee/butter until combined.
- Add coconut sugar, vanilla, and salt, and mix until very smooth. If adding protein powder or nut butter (optional add-ins), add those and mix again until smooth.
- Fold in chocolate chips.
- Spoon mixture into a serving bowl, and serve with iwon organics cinnamon french toast or sea salt protein chips! If a thicker texture is desired, refrigerate for an hour or two before serving.
Tip: hover cursor over any photo, or tap photos on mobile to pin this recipe to Pinterest!
*Nutritional information was calculated using a dairy-free almond milk based cream cheese. You may significantly reduce the fat/calories of this recipe by using a low-fat or fat-free cream cheese option if desired. Nutrition per serving using fat-free cream cheese: 75 calories 3 F / 9 C / 3 P
**I recommend collagen protein for this recipe because it does not change the taste or texture. The recipe will not be vegan if collagen is used, but I love collagen protein for hair, nail, and joint health! Using whey or vegan protein will change the taste and texture of this recipe, so I cannot guarantee the results if those are added.
Enjoy! Post a photo on Instagram and use #baketobefit if you try this recipe. Also, let me know what you think if you try iwon organics protein chips and crackers! You can order online on their site, or check out where to buy for where to find them in stores.
For tons more healthy dessert recipes, check out the eBooks available here.
Thank you to iwon organics for sponsoring this post. I only work with brands I truly love and personally use. This post does not contain any affiliate links.