This easy no-bake cheesecake cookie dip recipe will literally come together in minutes. Dress it up fancy with a sweet balsamic reduction to truly impress!
Happy Holidays everyone! I love this season of gathering, LOTS of good food, and holiday cheer.
Do you know what I don’t love A LOT? The stress that comes with all of the constant gathering, good food, and holiday cheer. You see, instead of just the holidays during this time, we chose to throw on five birthdays, and an anniversary in my little family. I mean, c’mon? Why not, right?!?
So sometimes, I just need something simple to make for a last minute whatever. Because, sanity is a good thing. Enter this amazingly simple and delicious No-Bake Cheesecake Cookie Dip Recipe.
You guys, this recipe is so good just on its own, and it literally comes together in about 5-10 minutes. Score. And then, you can still totally fancy it up with a little citrus spice balsamic reduction drizzled on top.
Yes, you heard right: Citrus Spice Balsamic. My favorite little specialty shop We Olive and Wine Bar SLC had it on the shelf when I went in a few weeks ago, and it was all I could do to just not drink the stuff straight. It’s kind of amazing. Just think of Christmas. And then shove it into a bottle. That’s what this is. Literally.
Have you ever had balsamic vinegars that are flavored? I mean, c’mon, we all know the classic Balsamic Vinegar of Modena (one day I’ll rip you out the history on this, for now, just know it runs deep just like everything in Italy, and it’s fascinating.) But, there is a whole new and exciting world out there these days with flavor infused olive oils and vinegars that will knock your socks off. These small touches to a dish can take something good up to a whole new level and suddenly you have mom, dad, and the random neighbor wondering what your “secret” is. Don’t worry, I won’t tell if you won’t. I’ll just let ’em keep thinking I’m a cooking goddess. 😀
I highly recommend serving this recipe with Biscoff cookies. In fact, why don’t you go the extra mile and just put a little Biscoff Cookie Butter swirl in there for good measure? You know the ones, right? I used to hoard these cookies on Delta flights before you could really buy them in stores. Who else remembers that? Haha. Those were the days. You can also get them under the name of Speculoos (this just means a spiced shortcrust biscuit originally from Netherlands/Belgium region).
But wait, there’s more! Find a whole progressive menu below using this amazing balsamic from me and some of my amigos!
We Olive and Wine Bar in Salt Lake City, Utah did not sponsor these posts by providing compensation and/or product for their development. Each participant purchased all ingredients and created these recipes of their own accord based on pure product love. However, in the interest of full transparency, Michelle De La Cerda Nash, Christina Lakey, and Darla Bentley do have a professional relationship with We Olive and Wine Bar in Salt Lake City, Utah outside the scope of these recipes.
A Full Menu Using Citrus Spice Balsamic Vinegar
Four friends and colleagues attending a holiday media event at We Olive and Wine Bar in Salt Lake City got talking about how they would use this newly sampled vinegar.
Hi, we’re those four friends and colleagues.
We decided to not just talk the talk but actually create our newly thought up recipe idea.
Welcome to the Citrus Spice Balsamic Vinegar Progressive Meal.
Darla Bentley of Wet Whistle Drinks created Citrus Spice Balsamic Holiday Cocktail. This cocktail tastes like the holidays! Citrus Spice Balsamic, ginger, bourbon, and a squeeze of orange is perfect for a wintry night.
Michelle De La Cerda of The Complete Savorist created Citrus Spice Balsamic Roasted Sweet Potatoes. A sweet potato side dish deliciously intensified by roasting them in a glaze made from citrus spice balsamic vinegar.
Christina Lakey of Food Apparel whipped up a No-Bake Cheesecake Cookie Dip Recipe with Balsamic Drizzle. This easy no-bake cheesecake cookie dip recipe will literally come together in minutes. Dress it up fancy with a sweet balsamic reduction to truly impress!
We hope you all enjoy this menu.
No-Bake Cheesecake Cookie Dip Recipe
This simple-no-bake cheesecake cookie dip recipe comes together in just minutes and is great for your holiday entertaining. Highly recommend serving with speculoos/Biscoff cookies and a balsamic reduction drizzle.
- 1/4 cup balsamic vinegar highly recommend We Olive Citrus Spice or other flavored vinegar
- 1 tablespoon white granulated sugar
- 8 oz cream cheese softened
- 1/4 cup white granulated sugar
- 4 tsp lemon juice fresh or from bottle
- 1/2 cup whipping cream can use normal or heavy
- 1-2 tbsp speculoos cookie butter spread optional, Biscoff or Trader Joe's both have brands
- fresh berries to garnish
In a small saucepan over medium heat, combine balsamic vinegar and 1 tablespoon sugar. Bring to a light boil, then turn down heat. Let simmer for about 5 minutes, or until reduced to half (do not overcook, or it will get too hard when it cools. If is does, you can add a little water after cooled and reheat to get back to a good consistency). Set aside to cool.
For the dip:
Combine softened cream cheese, sugar, and lemon juice in a medium bowl. Beat with a hand-mixer on high speed until well combined, scraping sides as necessary.
Add whipping cream in a slow drizzle as you continue to beat with your mixer. Beat until stiff peaks form (about 1 minute). Continue to beat as desired to whip more air into the mixture (3-5 minutes).
Note: if you are doing a bigger batch, a stand-mixer is probably a better option for combining everything, although hand mixer will still work.
Put your cookie dip into serving bowl. Swirl in the cookie butter spread, if desired.
Drizzle balsamic reduction over the top of your dip. Leave any excess on the side with a spoon for people to serve on their own.
Garnish with fresh berries and serve with speculoos cookies for a simple yet delightful treat!
Happy Holidays and Happy Eating!
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