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.
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!