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.
Recipe summary
Flavor/texture: Fluffy, no-bake cheesecake dip with notes of fresh orange zest and vanilla, topped with tart cranberry sauce.
Serve with: Graham crackers, ginger snaps, or vanilla wafers.
Serves: 8 people
Similar to: Strawberry Cheesecake Dip, Chocolate Chip Cheesecake Dip
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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.
- Flavor - Vanilla extract and orange zest add flavor to the cheesecake base.
- 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.
How to make cranberry orange cheesecake dip
- Add softened cream cheese, confectioner's sugar, orange zest, and vanilla extract to a bowl.
- Use a hand mixer to mix until fully combined.
- Use a hand mixer to whip heavy cream until medium peak stage, about 2-3 minutes.
- Gently fold whipped cream mixture into cream cheese mixture. Spread into a wide, shallow bowl and top with cranberry sauce. Use a knife to swirl sauce into dip.
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.
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.
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📖 Recipe
Cranberry Orange Cheesecake Dip
Ingredients
- 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
Instructions
- 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.
Equipment Recommendations
Notes
- Cranberry sauce: Can be substituted with your favorite flavor of jam or preserves.
- Thick or cold cranberry sauce: If your cranberry sauce or jam is too thick to spread, microwave in 10-second increments until thin enough to spread (but not hot).
- Serving options: Serve with ginger snaps, graham crackers, pretzels, apple slices, or vanilla wafer cookies.
- Storage: Cheesecake dip will keep in a sealed container in the refrigerator for 3-4 days.
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