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Chocolate Fruit Dip tastes like a heavenly chocolate cheesecake. It's the perfect sweet appetizer or dessert when served with cookies and fruit.

Chocolate Fruit Dip

Cream Cheese Fruit Dip recipes are the perfect sweet appetizer or dessert when served with cookies and fruit.
Course Appetizer, Dessert
Cuisine American
Prep Time 10 mins
Total Time 10 mins
Servings 12 servings
Calories 272

Ingredients

FRUIT DIP BASE:

  • 8 ounces cream cheese (softened)
  • 8 ounces heavy cream

If you are making chocolate fruit dip, ALSO ADD:

  • 8 ounces heavy cream
  • cup powdered sugar
  • cup cocoa powder
  • ½ cup chocolate chips (melted)
  • 2 teaspoons vanilla

If you are making cheesecake fruit dip, ADD:

  • 1 cup marshmallow creme
  • 2 teaspoon vanilla extract
  • ½ teaspoon almond extract

If you are making peanut butter fruit dip, ADD:

  • 1 cup unsweetened peanut butter
  • ½ cup brown sugar
  • 1 tablespoon vanilla extract

If you are making pumpkin fruit dip, ADD:

  • 1 cup pumpkin puree
  • 4 tablespoon brown sugar
  • 1 tsp cinnamon (or pumpkin pie spice)

Instructions

To make chocolate fruit dip:

  • To melt the chocolate chips, microwave using 50% power in 1 minute increments, stirring after each minute, until melted and smooth.
  • To make fruit dip, combine all ingredients. Mix together until smooth using electric hand mixer or stand mixer with paddle attachment.
  • Serve with biscotti cookies and fresh fruit. Dip will be very thick because of the melted chocolate, so a spreading knife is recommended if the fruit is soft.

To make cheesecake fruit dip:

  • Whip heavy cream until soft peaks form by beating with a whisk attachment on high speed. Add cream cheese and marshmallow creme and continue to beat on high speed until well blended and fluffy. Add vanilla and almond extracts and blend until well mixed.

To make peanut butter fruit dip:

  • Add all ingredients to the bowl of a stand mixer. Beat on medium high speed until well combined and fluffy, about 5 minutes.

To make pumpkin fruit dip:

  • In the bowl of a stand mixer, whip heavy cream until light and fluffy, about 5 minutes. Transfer whipped cream to a separate bowl. In empty stand mixer bowl, beat cream cheese with paddle attachment on medium speed until it is light and fluffy, about 2-3 minutes. Scrape sides. Add heavy cream and repeat until well combined. Scrape sides again.
  • In the bowl the whipped cream was in, combine pumpkin puree, brown sugar, and pumpkin pie spice. Stir until thoroughly mixed. Add pumpkin mixture to stand mixing bowl and mix on low to medium speed until well combined. Scrape and mix on more time.

Nutrition

Calories: 272kcal | Carbohydrates: 15g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 81mg | Potassium: 92mg | Sugar: 11g | Vitamin A: 855IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 0.5mg