Cranberry Orange Cheesecake Dip

A bowl of cranberry cheesecake dip with ginger snap cookies and graham crackers.

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.

Prep Time 10

Total Time 10

Servings servings

Author Heather

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.

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.

Nutrition