Cranberry orange cheesecake dip is the perfect sweet treat to make with that leftover Thanksgiving cranberry sauce. A fluffy no-bake cheesecake filling is swirled with tangy cranberry sauce and served with ginger snap cookies.
Readers have loved my strawberry cheesecake dip recipe so much that I had to make a holiday version! You're going to love this cranberry cheesecake dip because it's filled with cozy holiday flavor and it's surprisingly simple to prepare.
The fluffy, no-bake cheesecake base is made with cream cheese, whipped cream, vanilla, and orange zest. If you love no-bake cheesecake bars, this dip has a similar texture and is a must try! Swirled on top is a tangy and sweet cranberry sauce. Don't have any cranberry sauce on hand? Substitute it with your favorite jam instead.
Serve cranberry orange cheesecake dip for your next holiday movie night with the family. It's perfect with ginger snap cookies or graham crackers.
Ingredients and substitutions
- Cream cheese - Block-style cream cheese is a must for this recipe. It serves as the base and adds that cheesecake flavor. I've only tried this recipe with full fat cream cheese, so I can't say whether lower fat versions would work or not.
- Confectioner's sugar - Necessary to sweeten the cheesecake base. Confectioner's sugar is fine and doesn't add a noticeable texture like granulated sugar would.
- Vanilla extract - Adds flavor to the dip.
- Orange zest - Adds citrus flavor to the dip. Could be omitted if desired, but adds a nice holiday flavor that pairs well with the cranberry sauce and ginger snaps.
- Heavy cream - Necessary to whip into whipped cream. Other dairy products, like half & half or milk, will not work because they do not contain enough fat to whip into whipped cream.
- Cranberry sauce - Any prepared cranberry sauce will work in this recipe. Must have a jammy consistency to spread and swirl over the cheesecake base. Cranberry sauce can be substituted with your favorite flavor of jam or preserves if desired, like in my strawberry cheesecake dip recipe.
- Cookies - I recommend ginger snaps, graham crackers, or vanilla wafers for dipping. Pretzels or apple slices would also work.
Tips and tricks
- Soften the cream cheese - Soft cream cheese mixes smoothly and easily with the other ingredients. Set it on the counter an hour before beginning.
- Use a hand mixer - The cream cheese must be beaten until smooth and creamy along with the other ingredients. You'll also need to whip the heavy cream in a separate bowl using a whisk attachment. I don't recommend preparing this dip by hand as you won't be able to recreate the fluffy, smooth consistency.
- Fold gently - Using gentle, sweeping motions, fold the whipped cream into the cream cheese mixture to avoid deflating the whipped cream.
- Thick cranberry sauce? - If your cranberry sauce or jam is very thick, microwave it in 10 second bursts until thin enough to pour. Take care not to microwave it until hot, as a hot topping will melt the cream cheese base.
Frequently asked questions
Yes, cheesecake dip can be made up to 2 days ahead of time and stored in a sealed container in the refrigerator.
Leftover cheesecake dip will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
No, I do not recommend freezing cheesecake dip. Dairy products can separate when frozen and thawed.
I like to serve cranberry orange cheesecake dip with ginger snaps or graham crackers. Other great options include teddy grahams, vanilla wafers, pretzels, apple slices, and shortbread cookies.
Cranberry Orange Cheesecake Dip
- 8 ounces (227 g) cream cheese, softened
- 1 cup (113 g) confectioner's sugar
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
- ½ cup (113 g) heavy cream
- ¼ cup (85 g) leftover cranberry sauce
- In a bowl, add softened cream cheese, confectioner's sugar, orange zest, and vanilla extract. Using a hand mixer or stand mixer, mix until fully combined and incorporated. Set aside.
- In a separate bowl, add heavy cream. Using a hand mixer or stand mixer with a whisk attachment, whip for about 2-3 minutes, or until medium peaks are achieved.
- Gently fold whipped cream into cream cheese mixture until fully incorporated. Spread cheesecake dip into a wide, shallow bowl and top with cranberry sauce. Use a knife to swirl sauce into dip.
- Serve immediately with ginger snaps or graham crackers, or store in the refrigerator until ready to serve.
- Cranberry sauce can be substituted with your favorite flavor of jam or preserves.
- If your cranberry sauce or jam is too thick to spread, microwave in 10-second increments until thin enough to spread (but not hot).
- Serve with ginger snaps, graham crackers, pretzels, apple slices, or vanilla wafer cookies.
- Cheesecake dip will keep in a sealed container in the refrigerator for 3-4 days.