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Pumpkin Cheesecake Dip Recipe

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Pumpkin Cheesecake Dip – a sweet and creamy dip that tastes just like pumpkin cheesecake! No whipped topping needed!

Cheesecake dips are one of my favorite to make. They are creamy, sweet and taste like my favorite dessert: cheesecake!  You can make Tiramisu dip, Caramel Apple dip or this Pumpkin Pie dip.

pumpkin cheesecake dip A Pumpkin Cheesecake Dip Recipe

This Pumpkin Cheesecake Dip is one of my favorites and it’s always a hit with party guests. Dusted with ground cinnamon or cloves ( that second one is my favorite! ) and served with cinnamon sugar graham crackers or gingersnap cookies is the perfect treat or dessert to enjoy with friends and family or during a movie night. This dip is so easy to make and refrigerates well so you can make it a day before. All you need is cream cheese, powdered sugar, pumpkin pie filling ( already has spices! ) and heavy whipping cream. No cool whip needed!

Ingredients:

  • pumpkin pie filling (not 100% pumpkin puree)
  • cream cheese
  • powdered sugar
  • heavy whipping cream
  • cookie and crackers for serving

How to make it?

  • Start by whipping cream cheese with an electric mixer.
  • Add remaining ingredients one by one and whip well after each addition.
  • Place dip in a serving dish and refrigerate until serving.

Storing

If you want to make the dip ahead of time, prepare it and place in a serving dish. Cover it with saran wrap and keep in the fridge until ready to serve. You can refrigerate it for up to 24 hours.

Expert tips:

  • The secret to a perfect cheesecake dip is to use very soft cream cheese. It should be so soft, you have to use a knife to scrape the cream cheese from the wrapper. Cold or not soft enough cream cheese does not whip well and your dip will end up with white spots and speckles of it.
  • The other secret to a super creamy AND fluffy cheesecake dip is to use heavy whipping cream in place of cool whip or any other whipped topping. It’s perfect!

pumpkin cheesecake dip recipe 2 Pumpkin Cheesecake Dip Recipe

More pumpkin recipes:

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 9 votes
pumpkin cheesecake dip A 150x150 Pumpkin Cheesecake Dip Recipe
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Pumpkin Cheesecake Dip
Prep Time
5 mins
Total Time
5 mins
 

Sweet and creamy dip that tastes just like pumpkin cheesecake! No whipped topping needed!

Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake dip
Servings: 5 people
Calories: 208 kcal
Author: Anna
Ingredients
  • 6 oz. cream cheese soft ( see note )
  • 1/4 cup powdered sugar
  • 1/2 cup pumpkin pie filling not pumpkin puree
  • 1/4 cup heavy whipping cream
  • crackers or cookies to serve with
US Customary - Metric
Instructions
  1. In a medium mixing bowl, whip cream cheese with an electric mixer for 20 seconds.
  2. Add powdered sugar and mix well.
  3. Add pumpkin pie filling and mix well.
  4. Add heavy cream and whip until the dip is fluffy.
  5. Pour dip into a serving dish and serve immediately or cover with plastic wrap and refrigerate up to 1 day.
Recipe Notes

The secret to a very creamy and fluffy dip is to use cream cheese that is very soft. Not straight from the fridge, not warmed up in a microwave, not room temperature for 30 minutes. If your cream cheese is not soft, it will not whip well and your dip will end up with dots of cream cheese and not look appetizing. This tip can be applied to making any dips with cream cheese, cheesecake and cheesecake bars. 

You can make the dip one day ahead and store in fridge. It's still creamy, fluffy and delicious. 

Nutrition Facts
Pumpkin Cheesecake Dip
Amount Per Serving
Calories 208 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 53mg18%
Sodium 170mg7%
Potassium 93mg3%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 2870IU57%
Vitamin C 0.9mg1%
Calcium 51mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published on October 14th, 2017 and updated on September 5th, 2019.

Reader Interactions

Comments

  1. MARLENE says

    This was a wonderful dip. I made it for a dip competition at my office and it won! I also served it a fall barbecue and it was a hit. I used organic pumpkin puree and about 1.5 teaspoons of pumpkin spice.

    Reply

  7. jonee says

    my pumpkin pie mix says to mix in evaporated milk and 2 eggs but since it isn’t baked, wouldn’t this be hazardous to eat with the raw eggs? or am I supposed to just use the pumpkin pie mix without those 2 things?

    Reply

  9. Monique says

    Hi Anna! Thanks for the yummy recipe! I made it last night for a get together and my friends loved it. Mine didn’t come out as fluffy as yours though. I’m thinking I don’t know how to soften cream cheese. I left it out for over an hour before using it. Any tips? Thanks!!

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Monique! Thank you for making my recipe! If the cream cheese was so soft, you had to use a butter knife to scrape it off the wrapping – then it was soft enough. The whipping cream makes it fluffy too so maybe try mixing it a little longer next time or whip the cream in another bowl and fold into the cream cheese mixture. That would definitely make it fluffy. I hope this helps! Have a beautiful day!

      Reply

  11. Shannon says

    Oh my god, pumpkin + cheesecake = all my dreams come true! I am so going to make a batch of this and then eat it all for myself – because, you know, that’s what mature adults do 😉 Love all your tips for making cheesecake dips too, especially the one about having the cream cheese super soft. Can’t wait to try this!

    Reply

  12. Andrea says

    Hi! I just wanted to let you know I made this dip for a get-together with friends yesterday and it disappeared! I had to make a second batch! So good and awesome since it doesn’t have cool whip. Thank you for the recipe!

    Reply

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