This Festive Peppermint Dessert Dip is a creamy, minty crowd-pleaser that comes together in minutes and looks lovely on a holiday platter. I make a variation of this every December — it’s one of my go-to no-bake treats when I need something pretty and fast. After several tests, I’ve refined the balance of peppermint and sugar so it never overwhelms the cream base.
Why Make This Recipe
- Bright peppermint flavor with a smooth, cheesecake-like texture that pairs with many dippers.
- No baking required — ready in about 15 minutes plus chilling time.
- Easily portioned for parties, cookie exchanges, or an after-dinner treat.
- Adaptable for dietary needs (dairy-free swaps or lower sugar).
- Personal insight: I love this because the crushed candy cane garnish turns a simple dip into an eye-catching holiday centerpiece.
Recipe Overview
- Prep time: 15 minutes (plus 1 hour chilling)
- Cook time: 0 minutes
- Total time: 1 hour 15 minutes (includes chilling)
- Servings: about 8 (2-tablespoon servings as a treat)
- Difficulty: Easy
- Method: No-bake mixing and chilling; whip and fold to maintain airy texture.
My Experience Making This Recipe
I tested this dip three ways: with whipped cream, whipped topping, and stabilized cream. The stabilized version held up best on a buffet for several hours. The biggest discovery was that crushing some candy canes very fine prevents a gritty mouthfeel while keeping large pieces for garnish.
How to Make Festive Peppermint Dessert Dip
Start by softening 8 ounces (225 g) of full-fat cream cheese to room temperature (about 30–45 minutes) so it blends silky smooth. Beat the cream cheese with 1 cup (120 g) powdered sugar and 1 teaspoon peppermint extract until smooth, then fold in 8 ounces (about 1 cup) whipped cream or whipped topping until light and airy. Gently fold in 1/4 cup finely crushed candy canes (reserve coarse pieces for garnish). Chill in the fridge for at least 1 hour to set and let flavors marry before serving.
Expert Tips for Success
- Soften cream cheese properly: leave at room temperature for 30–45 minutes or microwave 10–15 seconds on low to prevent lumps.
- Use powdered sugar, not granulated, for a smooth texture and easier incorporation.
- If using heavy cream, whip to soft peaks (not grainy) and fold gently to keep air in the dip. A rubber spatula and folding motion work better than beating.
- For a firmer dip that holds piping shapes, sprinkle 1 teaspoon of unflavored gelatin (bloomed in 2 tablespoons cold water) into the warm cream cheese mixture before folding in whipped cream.
- Crush candy canes in a zip-top bag with a rolling pin; sift out the fine powder for sweetness and use medium chunks for garnish.
How to Serve Festive Peppermint Dessert Dip
- Serve with an assortment of dippers: chocolate graham crackers, shortbread, gingersnaps, or sliced apples.
- For a party platter, pipe the dip into a shallow bowl and top with a sprinkle of coarse crushed candy cane and a few chocolate shavings for contrast.
- Make mini dessert cups by layering dip with crushed cookies and a drizzle of hot fudge for a peppermint-chocolate parfait.
- If you want a savory contrast on the table, pair with a bold dip like Alabama Firecracker Dip so guests have both sweet and spicy options.
Storage and Reheating Guide
- Refrigerate: Store in an airtight container for up to 4 days. Press plastic wrap directly on the surface to prevent crusting.
- Freezing: You can freeze for up to 1 month in a freezer-safe container. Thaw overnight in the fridge and re-whip gently with a spoon or mixer to refresh texture.
- Reheating: This is a cold dessert — do not heat. If it becomes too firm from chilling, let it sit at room temperature for 10–15 minutes and stir to soften before serving.
Recipe Variations
- Dairy-free: Use 8 oz dairy-free vegan cream cheese and 1 cup coconut whipped topping; chill thoroughly for best texture.
- Peppermint cheesecake dip: Swap half the whipped cream for 1/4 cup sour cream for tang (reduces sweetness).
- Chocolate peppermint: Add 2 tablespoons unsweetened cocoa powder and 1–2 tablespoons powdered sugar, tasting as you go.
- Lower sugar: Replace powdered sugar with a powdered erythritol sweetener (1:1) and taste; some sweeteners have cooling effects that intensify the peppermint.
Nutritional Highlights
- High in fat and sugar — this is an indulgent dessert best enjoyed in small portions.
- Provides quick energy from sugars and calories from dairy fat; pair with fruit to add fiber.
- Allergen information: contains dairy; check candy cane labels for gluten or nut cross-contact if you have allergies.
Troubleshooting Common Issues
- Lumpy dip from cold cream cheese: Always fully soften cream cheese or warm briefly (10–15 seconds) in the microwave and re-beat.
- Dip too thin: Fold in additional whipped cream or chill longer; for immediate fix, whisk in 2–3 tablespoons powdered sugar or 1 tablespoon instant pudding mix to thicken.
- Gritty texture from candy cane: Pulse candy canes in a food processor and sift to remove overly large jagged pieces; reserve chunks for garnish only.
Frequently Asked Questions
Q1: Can I make this dip ahead of time?
A1: Yes — make it up to 24 hours ahead for best texture; store in an airtight container refrigerated. If you used gelatin to stabilize, it can hold shape for buffet service up to 48 hours.
Q2: Can I use store-bought whipped topping instead of whipping cream?
A2: Yes. Store-bought whipped topping (like Cool Whip) is stable and convenient; use about 8 ounces. Whipped cream yields a fresher flavor but needs to be kept cooler.
Q3: How do I prevent the peppermint flavor from being overpowering?
A3: Start with 1/2 teaspoon peppermint extract, taste, then add up to 1 teaspoon. Peppermint extract is concentrated — a little goes a long way. Crushed candy cane will add more mint and sweetness too.
Q4: Is there a way to make this less sweet without losing texture?
A4: Fold in 2–4 tablespoons plain Greek yogurt or sour cream to cut sweetness while maintaining creaminess; reduce powdered sugar by 1/4 cup and adjust to taste.
Conclusion
For more inspiration and similar festive dips, check out these recipes: Peppermint Candy Cane Dip (5 ingredient dessert), Peppermint Cheesecake Dip • Food Folks and Fun, Peppermint Cream Cheese Holiday Dip Recipe – Jordan’s Easy, Peppermint Mocha Dessert Dip – Meatloaf and Melodrama, and Peppermint Dip – Christmas Dessert Dip – Upstate Ramblings. These will give you variations, presentation ideas, and extra tricks for holiday entertaining.
Festive Peppermint Dessert Dip
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, minty dessert dip that’s perfect for holiday gatherings, made without baking and featuring a delightful peppermint flavor.
Ingredients
- 8 ounces (225 g) full-fat cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon peppermint extract
- 8 ounces (about 1 cup) whipped cream or whipped topping
- 1/4 cup finely crushed candy canes (reserve coarse pieces for garnish)
Instructions
- Soften cream cheese at room temperature for 30–45 minutes, or microwave for 10–15 seconds on low.
- Beat the cream cheese with powdered sugar and peppermint extract until smooth.
- Fold in the whipped cream or whipped topping until light and airy.
- Gently fold in the finely crushed candy canes, reserving larger pieces for garnish.
- Chill in the fridge for at least 1 hour before serving.
Notes
For firmer dip, add 1 teaspoon of unflavored gelatin (bloomed in 2 tablespoons cold water) into the warm cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing and chilling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg