Cheesecake Dip with Pie Crust Dippers

Hi all! I’m baaack! And I’ve got cheesecake! Well, cheesecake dip, that is. It’s been a while, hasn’t it? I have to say, I’ve really missed you! I took some time off for the holidays, but I’m refreshed and ready to rock n’ roll 🙂

Are you thinking about Valentine’s Day already? I sure am. I’ve been trying to come up with a little something for Mr. Disorganized, but he’s so hard to buy for! We used to go overboard with watches, jewelry and other expensive items, but 22+ years later, it hasn’t been about the gifts in a very long time.  Last year I made these adorable Embroidered Valentine Hearts and this delicious Sweets for My Sweet{heart} Bread. However, I could use some fresh ideas, so let me know if you think of any!

 Here’s what isn’t hard- this Cheesecake Dip with Pie Crust Dippers {they’re heart-shaped!}. Seriously easy {and quick} to make, plus, it tastes good. And who doesn’t love cheesecake? I know my family does, and they had fun dipping the heart-shaped pie crust ‘chips’ into the dip & then eating them!

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Cheesecake Dip with {heart shaped} Pie Crust Dippers

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

 

A sweet and creamy cheesecake dip with heart-shaped cinnamon-sugar pie crust dippers

Servings: 8

Author: Rachel Willis

Ingredient List

For the Dip

• 8 oz block of cream cheese room temperature
• 1 C powdered sugar
• 1/2 tsp almond extract
• Red food coloring {I used two med sized squeezes of gel coloring about 1/4 tsp}

For the Dippers

• 1 package ready-made pie crust
• heart-shaped cookie cutter
• 2 Tbsp butter melted
• Cinnamon & granulated sugar mixed at a 2:1 ratio

Directions

1. Pre-heat oven to 450 degrees
2. Remove pie crust from refrigerator and let come to room temperature while preparing dip

For the Dip

1. In a medium bowl, combine cream cheese, sugar and almond extract; mix until smooth
2. Add food coloring {to achieve desired shade} and mix well; chill

For the Dippers

1. Unroll crust and cut out heart shapes with cookie cutter
2. Place on ungreased cookie sheet and bake for 8-10 min, just until edges are brown
3. Transfer to wire cooling rack; while still warm, brush with melted butter and sprinkle with cinnamon/sugar mixture; cool completely
4. Serve with Cheesecake Dip

Recipe Notes

*Amount of food coloring you actually use will depend on what shade of pink you want your dip to be

 
  Thanks for spending this time with me, enjoy!