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Cheesecake Dip with {heart shaped} Pie Crust Dippers

A sweet and creamy cheesecake dip with heart-shaped cinnamon-sugar pie crust dippers
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
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


  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