Pumpkin Cheesecake Dip

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This Pumpkin Cheesecake Dip is one everyone can enjoy with their favorite cookie, pretzel, or fruit! Plus, it’s no-bake so it’s easy!

 

Pumpkin Cheesecake Dip in a white bowl surrounded by pretzels, wafers and sliced apples.

 

Hi friends!  It’s Amber, from Dessert Now, Dinner Later!  I’m back to share another great recipe with you all!

 

Things need to slow down because I am enjoying fall and I know winter will be here in Utah sooner than I like to admit!

 

Pumpkin Cheesecake Dip surrounded by pretzels, wafers and sliced red apples on a black plate.

 

Today’s recipe is fall and pumpkin inspired.  I’m not ready to give up the pumpkin recipes yet!  They’re good through Thanksgiving anyways, right?!  Good!

 

Pumpkin Cheesecake Dip

This pumpkin recipe, is much less traditional in my mind because I am always BAKING with pumpkin, but this Pumpkin Cheesecake Dip is a no-bake delightful treat!

 

Can Dogs Eat Pumpkin Cheesecake Dip?

There’s no need to panic if your dog has eaten some of your pumpkin cheesecake dip, but don’t intentionally feed it to your dog.

While pumpkin can actually be good for dogs, Cheesecake is a no-no.

For one, it’s a cheesecake, it contains cheese!

Cheese, though, is a dairy product, and as most dogs are lactose intolerant, they cannot properly digest dairy products.

If your dog is lactose intolerant, then feeding him cheesecake will only cause him intestinal distress (excessive gas, diarrhea or vomiting).

For two, cheesecake contains a lot of sugar!

Sugar can make your dog act hyper, and cause health problems such as dental cavities, diabetes and obesity.

It’s definitely not a good idea to feed your dog sugary treats.

 

Pumpkin Cheesecake Dip in a white bowl with pretzels on the side and a pumpkin in the background.

 

How to Store Leftover Dessert Dip ?

Cream cheese dessert dip is so good, but it can start to separate being stored in the fridge. So how do you store leftover dessert dip? You may be surprised but a ziploc bag is the best way to store your dip as it allows you to press out all of the air, but it’s also a hassle to get out the next day, so the next best thing is a bowl and plastic wrap pressed into the top.

 

You can use Tupperware as well, but just be aware that it doesn’t completely seal it so moisture can cause separation.

 

Pumpkin Cheesecake Dip in a white bowl on top of a black plate with pretzels, wafers and sliced apples.

 

I think this Pumpkin Cheesecake Dip would work well as a no bake cheesecake in a graham cracker pie crust as well.  Really, it’s so versatile and delicious!

 

If you have a party coming up and need something easy to bring, make this!  You’ll be glad you did!

 

What to Serve with Pumpkin Cheesecake Dip

 

Ok, I love this dip, but let’s all get it out there, the question everyone wants answered, what to serve with pumpkin cheesecake dip.

 

It’s really up to you what to serve with this dessert dip, but for me, I prefer to keep things really simple. We generally use graham crackers, Nilla wafers, or Lorna Doone cookies, but this year we discovered my new favorites, Ginger Snaps or Biscoff Cookies. So good!!!

 

Of course you could always take the healthier way, apple slices or bananas, but I’ll stick with cookies.

 

More Pumpkin Recipes

 

Easy Pumpkin Praline Danish

These Easy Pumpkin Praline Danishes are a beautiful and easy way to impress guests!

Three Pumpkin Praline Danishes on crinkled brown paper.

Pumpkin Banana Bread

Our Pumpkin Banana Bread is filled with chocolate chips and tastes just like fall!

Two loafs of Pumpkin Banana Bread on a black cooling rack.

Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

Ingredients:

  • 1 (8oz) pkg Neufchatel cream cheese
  • 3/4 cup powdered sugar
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 Tbsp pumpkin pie spice
  • 1 (8oz) tub cool whip

Directions:

  1. With a handheld mixer and large bowl, beat the cream cheese with the powdered sugar until smooth.
  2. Mix in the pumpkin puree and pie spice.
  3. Beat in the cool whip until mixed thoroughly and the beaters leave ripples in the dip.
  4. Optional: Top with a sprinkle of cinnamon or pumpkin pie spice.
  5. Serve with apples, pretzels, vanilla wafers or your favorite dippers.

Nutrition Information

Yield: 10-12 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 151 Calories
  • Total Fat: 10.8g
  • Cholesterol: 35.2mg
  • Carbohydrates: 12.6g
  • Fiber: 0.7g
  • Sugar: 10.2g
  • Protein: 2g
All images and text ©Carrian Cheney for Oh Sweet Basil.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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22 comments on “Pumpkin Cheesecake Dip”

  1. Pingback: 17 Thanksgiving Appetizer Ideas | The Yellow Rug

  2. Pingback: 13 Kid-Friendly Fall Recipes

  3. hey girl- this dip looks amazing!

  4. could I make it the night before??

  5. this looks so good! would it make a difference if you used just regular Philadelphia cream cheese?

  6. Is this just an 8oz of cool whip? Mine is pretty orange and in your picture yours is white?

  7. I don’t really care for cool whip, would it be possible to make this with real whipped cream? It sounds so delicious!!

    • Hi Wendi! You sure can use real whipped cream. 1 tub of cool whip is just over 3 cups, so I would do 1 1/2 cups of whipping cream with 6 Tbsp powdered sugar to sweeten it and beat it with the whisk attachment until you get medium to stiff peaks. Then mix it into the batter like the recipe states.

  8. Do you have any fruit suggestions that would go well with it besides apples? I’d love to make this with lots of fruit pairings instead of fruit and cookies. 🙂

  9. Hi,

    Looks so delicious! Does this save well?

  10. I am not ready to say goodbye to fall or pumpkin yet either. Love this pumpkin cheesecake dip, it looks so creamy and delicious!

  11. Looks delicious, I think I could eat the whole bowl!!