Shamrockin’ Cheesecake Dip

  • Author: The Kitchen Whisperer

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  • 8 ounces cream cheese, softened
  • 1 box (3.4 ounces) cheesecake pudding mix
  • 1/2 cup confectioners’ sugar
  • 1/4 cup white chocolate, melted and cooled (add 1 tsp of veg oil to help make it creamy and smooth)
  • 2 tsp mint extract
  • 24 drops of green gel paste or green food coloring (may need more if using liquid coloring)
  • 1/2 cup heavy cream
  • 1 cup mint chocolate chips


  1. With either a hand mixer or a stand mixer, beat the cream cheese until fluffy. ~3-5 minutes.
  2. Stop the mixture and add in the dry pudding mix, powdered sugar, mint extract and white chocolate.
  3. Beat until combined stopping the mixer to scrape down the bowl. The mixture will be thick.
  4. Mix in the cream, a little bit at a time until you’ve reached your desired consistency. Remember it will thicken up quite a bit as it chills.
  5. Fold in the mint chocolate chips.
  6. Store covered in the refrigerator, but serve at room temperature.


I found this best served with chocolate wafer cookies. You could also “Mintify” it even more by using Mint Chocolate cookies too! Butter cookies would rock this or chocolate shortbread!

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