🥜 Reese’s Cheesecake Dip 🍫
✨ Ingredients
• 8 oz (1 block) full-fat cream cheese, softened to room temperature
• 1¼ cups sweetened condensed milk
• ¾ cup creamy peanut butter (no-stir recommended for smooth blending)
• ½ tsp pure vanilla extract
• 1 cup thawed whipped topping (such as Cool Whip or homemade stabilized whipped cream)
• ½ cup mini Reese’s Peanut Butter Cups, roughly chopped (divided)
• 2 tbsp chocolate fudge sauce or hot fudge topping, for drizzling
👩🍳 Step-by-Step Instructions
SOFTEN & COMBINE BASE
In a large mixing bowl, add softened cream cheese, sweetened condensed milk, peanut butter, and vanilla extract. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 2–3 minutes until the mixture is completely smooth, glossy, and free of lumps. Scrape down the sides as needed.
FOLD IN THE FLUFF
Gently fold in the whipped topping using a silicone spatula, using broad, sweeping motions to preserve its airy texture. Avoid overmixing — you want to maintain volume and lightness.
ADD THE GOODIES
Stir in ¼ cup of the chopped Reese’s cups, distributing them evenly throughout the dip. Reserve the remaining ¼ cup for garnish.
TRANSFER & TOP
Spoon the dip into a shallow 24-ounce serving bowl or decorative dish. Smooth the top with an offset spatula or back of a spoon. Drizzle generously with chocolate fudge sauce, then sprinkle the remaining chopped Reese’s cups over the surface for visual appeal and bursts of texture.
CHILL & SERVE
Refrigerate for at least 30 minutes to allow flavors to meld and texture to firm slightly. Serve chilled with an array of dippers. For best results, do not leave out at room temperature for more than 2 hours.
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