I have no idea who originally came up with the chocolate chip cheesecake dip recipe that I’ve been enjoying all these years but my aunt originally introduced me to it. It was basically cream cheese, butter, powdered sugar, brown sugar, vanilla, and chocolate chips mixed together with graham crackers to dip in it. Well, I can’t eat 40% of those things anymore and shouldn’t be eating the other 60% so a dairy-free, gluten-free version was definitely needed! Oh, and it’s vegan and paleo too if that’s your thing. Maybe pushing the definition of paleo but it is what it is.
I had a hard time coming up with something good to replace graham crackers in this recipe. I could have toasted some cinnamon pecans or used a sturdy fruit like apple slices but the point of the graham crackers was to be like a graham cracker cheesecake crust. Sure, I could have attempted a graham cracker recipe but simple is always better. (Be honest, if I posted a graham cracker recipe, would you make that from scratch or just grab a spoon and start shoveling the cheesecake dip in? I know what I would do.) I finally decided on store-bought sweet (ripe) plantain chips instead. They’re crunchy, sweet, and although they don’t taste like graham crackers, with a little dusting of cinnamon, they make a great graham cracker substitute.
I’ve made plantain chips from unripe plantains but never sweet plantains. I feel like they wouldn’t crisp up without using a dehydrator or something. Has anyone had success making them? If so, definitely teach me your mad-awesome-plantain-master-voodoo-magic-ninja skills in the comments section. That’d be great, thanks.
One important thing to note is that even though this recipe is super simple and quick, you’ll want to make this at least a day in advance as it requires some extra time to soak the cashews and chill the mixture. 4 hours to soak and 4 hours to chill but it doesn’t hurt to let them go a little longer if you want to just leave it overnight.
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PinDescription
A dairy free, vegan, and paleo version of chocolate chip cheesecake dip with cinnamon dusted plantain chips for dipping in place of graham crackers.
Ingredients
- 1 C cashews, soaked 4 hours or overnight then brought to room temperature
- 1/4 C coconut oil, melted
- 3 Tbsp lemon juice
- 1 tsp vanilla extract
- 2 Tbsp coconut sugar
- 1/4 C maple syrup
- 1/2 C dark chocolate chips or chopped dark chocolate
- 3.25 oz bag sweet (ripe) plantain chips
- 1/2 tsp cinnamon
Instructions
- Drain water from cashews and add them to a blender or food processor along with the melted coconut oil, lemon juice, vanilla, maple syrup, and coconut sugar. Blend until smooth and ingredients are fully mixed.
- Transfer mixture to an airtight container and refrigerate until chilled, about 4 hours.
- Remove the mixture from the refrigerator and use a hand mixer to fluff it up a little. Stir in chocolate chips.
- Spoon the dip into a serving bowl and leave at room temperature to serve. Dust the plantain chips with the cinnamon and serve alongside the dip.
Notes
Allow at least 4 hours to soak cashews and another 4 hours to allow the dip to chill.
I usually refrigerate my cashews as they soak then bring them to room temperature before using them. Bringing them to room temperature prevents the dip from becoming lumpy.
Serves about 4 people. Double or triple the recipe if you want to share this at a party.
Darcie says
February 23, 2016 at 2:21 pmYummmmmmmmmy!! I looove chocolate chip cheesecake dip! This looks delicious!!
Bethany @ athletic avocado says
March 17, 2016 at 8:01 pmI feel like I could eat this dip by the spoonful, no problem what so ever! It looks amazing!
Meagan says
March 18, 2016 at 3:32 pmThanks Bethany! “By the spoonful” is definitely an acceptable way of enjoying this recipe. I actually made this again earlier this week and did just that!
Michele says
April 20, 2016 at 6:59 pmThis looks so good! Wish I could have it now!
Meagan says
April 20, 2016 at 8:05 pmThanks, Michele! The 4 hours to soak the cashews plus the time it takes to chill seems like an eternity but it’s so worth it ;)
Angie says
October 31, 2016 at 7:08 amI also miss that chocolate chip dip from family picnics :) and this turned out delicious! It really did get better overnight. I couldn’t get mine totally smooth, but it’s still awesome with sliced strawberries & apples. I finally have a fruit dip!! It also tastes sweeter thanks to the cashews even though there’s not too much added sugar – thanks for this easy recipe!
★★★★★
Meagan Fikes says
November 3, 2016 at 9:09 amThanks for the feedback Angie. I’m so happy to hear you enjoyed it! Love your idea of dipping strawberries and apples in it too.
I know what you mean about it not getting completely smooth. I’ve been making cheesecake dips a lot lately and noticed sometimes it’s really smooth and other times it’s not. I’ve noticed I get better results with my Blendtec than my food processor but I think the trick is to not run the food processor too long or it starts to clump up. It’s not very pretty when that happens but at least it always tastes good.
Sarah says
December 30, 2016 at 3:47 pmWould almonds work instead of cashews? I’m allergic to cashews but would live to try this for my daughter who is lactose intolerant.
Meagan Fikes says
December 30, 2016 at 5:40 pmI think almonds might not be soft enough to get the mixture completely smooth. Cashews get very soft when soaked. Have you ever used Daiya dairy free cream cheese or any other brand? If that’s an option, I can send you the original cheesecake dip recipe and the cream cheese can be swapped out 1:1 with dairy free. Just let me know!