Desserts Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chocolate Chip Cheesecake Dip
A rich, no-bake cheesecake dip with brandy-soaked raisins and chocolate chips.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
In a small bowl, mix the raisins and brandy until the raisins are coated, then let them soak for 15 minutes.
- 2
In a separate large bowl, beat the softened cream cheese and whipping cream together until smooth and well blended.
- 3
Add the vanilla extract and mix well, then blend in the dark brown sugar and cinnamon until fully combined.
- 4
Fold in the brandy-soaked raisins and the chocolate chips, mixing until evenly distributed.
- 5
Transfer to a serving bowl, garnish with a light dusting of cinnamon, and serve at room temperature with cookies, graham crackers, or fruit. Makes about 3 3/4 cups of dip.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving160
Calories
1 g
Protein
29 g
Carbs
5 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cheesecake dip is a 21st-century American party food innovation that deconstructs the baked cheesecake into a no-cook, no-bake format for casual entertaining. It draws on the Philadelphia cream cheese tradition that anchors American cheesecake, a style that diverged from the ricotta and quark-based cheesecakes of Europe in the late 19th century. The addition of raisins soaked in brandy nods to the brandy-plumped fruit tradition in European holiday baking.
Listahan note
This version soaks raisins in brandy before folding in to plump them and add a subtle warmth; the brown sugar rather than white produces a caramel note that makes the dip taste more like cheesecake filling than a simple sweet dip.
Technique cues
- Cream cheese must be fully softened at room temperature before beating; cold cream cheese stays lumpy no matter how long you beat it, and lumps do not smooth out after the other ingredients are added.
- Whip the heavy cream separately to medium-stiff peaks before folding into the cream cheese base; folding in rather than beating in maintains the airy volume that keeps the dip light rather than dense.
- Fold the mini chocolate chips and raisins in at the very end with a spatula rather than the mixer; the beater breaks chips into shards and tears the whipped-cream texture you built in the previous step.
Kitchen flow
- Parallel prep
- Start the raisin soak in brandy first; by the time the cream cheese is softened and you have beaten the base and whipped the cream, the raisins will be plump and ready to fold in.
- Make-ahead
- Prepare the dip up to 24 hours ahead, cover tightly, and refrigerate; stir gently before serving since some liquid from the raisins may settle, then add a fresh scatter of chocolate chips on top.
- Leftover move
- Spread leftover cheesecake dip on graham crackers and top with sliced strawberries for quick individual cheesecake bites; it also works as a filling for crepes or inside a pastry shell.
- Cleanup rhythm
- Rinse the beaters and bowl with cold water first before washing; hot water sets dairy proteins and makes them stick, while cold water keeps them fluid.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 (8 oz) packages cream cheese (softened)
flavor base and body
Purpose: Cream cheese provides the tangy, rich foundation that makes this taste like actual cheesecake filling rather than a generic sweet dip.
Handling: Leave at room temperature for at least 1 hour, or unwrap and microwave at 50% power for 30 seconds; it should be spreadable but not melted.
Adaptation: Neufchatel cheese (lower fat cream cheese) works well and produces a slightly lighter result; vegan cream cheese works for a dairy-free version but is less tangy.
1/2 cup dark brown sugar (packed)
sweetener with caramel depth
Purpose: Dark brown sugar adds molasses character that mimics the caramelized notes of a baked cheesecake top, adding complexity that plain white sugar cannot provide.
Handling: Pack firmly into the measuring cup and beat into the cream cheese before any liquid is added so it fully dissolves into the mixture.
Adaptation: Light brown sugar is milder; a tablespoon of actual molasses stirred into granulated sugar produces a similarly deep flavor if brown sugar is out.
1/4 cup heavy whipping cream
lightening agent
Purpose: Whipped cream folded into the dense cream cheese base lifts the texture from a thick spread to a scoopable dip that clings to crackers and fruit without being heavy.
Handling: Chill the cream, bowl, and beaters before whipping; warm cream takes longer to whip and produces a less stable foam.
Adaptation: Full-fat coconut cream (refrigerated, solid portion only) whipped to stiff peaks is a dairy-free substitute that pairs well with the chocolate and cinnamon notes.
1/2 cup raisins
sweet fruity texture contrast
Purpose: Plumped raisins add bursts of jammy sweetness and a chewy texture contrast to the creamy dip, and they absorb the brandy to create pockets of flavor.
Handling: Soak raisins in brandy for at least 15 minutes, then drain and pat dry so they do not add excess liquid to the dip.
Adaptation: Dried cranberries or chopped dried cherries substitute well for a more tart, colorful variation; omit the brandy soak and use warm water instead for an alcohol-free version.
1/2 cup mini chocolate chips
texture and chocolate flavor
Purpose: Mini chips distribute more evenly than standard-size chips in a creamy dip, so every scoop gets chocolate in it rather than chips sinking to the bottom.
Handling: Fold in last with a spatula; reserve a tablespoon to scatter over the top of the finished dip for visual appeal.
Adaptation: Chopped dark chocolate (70%) provides more intense chocolate flavor with less sweetness; white chocolate chips create a sweeter, creamier contrast to the tangy base.
Technique notes
- Serve the dip in a shallow, wide bowl rather than a deep one so guests can see the chips and raisins throughout and reach every part with a short dipper without the dip piling onto their hand.
- For a party-ready presentation, smooth the top flat, then use the back of a spoon to drag a ripple pattern across the surface before scattering extra chips; it takes 30 seconds and looks intentional.
- Taste the dip before refrigerating and adjust the cinnamon; ground cinnamon blooms in flavor as it sits, so what tastes lightly spiced immediately can taste much more prominent after a few hours.
Ingredient swaps
- Alcohol-free direction
- Soak the raisins in warm apple juice or orange juice instead of brandy; the flavor is lighter but still adds fruity depth beyond un-soaked raisins.
- Dairy-free option
- Use vegan cream cheese and whipped coconut cream; the dip will be slightly denser but the flavor combination of chocolate, cinnamon, and brown sugar still works well.
- Lighter variation
- Replace one package of cream cheese with an equal amount of Greek yogurt cream cheese for half the fat; the dip will be tangier and looser but still scoopable.
Serve alongside
- graham crackers as the primary dipper
- fresh strawberries and apple slices for fruit dipping
- cinnamon pita chips or pretzel rods for a salty contrast
- cold brew coffee or a latte
- sparkling apple cider
- a dessert glass of late-harvest Riesling
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days; stir gently before serving and add fresh chips on top to refresh the presentation.
- Do not freeze; the emulsion of cream cheese and whipped cream breaks on thawing, producing a watery, curdled texture.
- Keep refrigerated until ready to serve; do not leave at room temperature for more than 2 hours at a party.
Equipment
- stand mixer with paddle attachment or electric hand mixer
- separate bowl and beaters for whipping cream
- rubber spatula for folding
- wide, shallow serving bowl
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Plan it in Listahan
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