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    Chocolate Chip Cheesecake Dip

    February 23, 2016 By Meagan Fikes 9 Comments

    Chocolate Chip Cheesecake Dip | A dairy free, paleo, vegan version of chocolate chip cheesecake dip with cinnamon dusted plantain chips for dipping in place of graham crackers. | eatsomethingdelicious.com

    Chocolate Chip Cheesecake Dip | A dairy free, paleo, vegan version of chocolate chip cheesecake dip with cinnamon dusted plantain chips for dipping in place of graham crackers. | eatsomethingdelicious.com

    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.


    Chocolate Chip Cheesecake Dip | A dairy free, paleo version of chocolate chip cheesecake dip with cinnamon dusted plantain chips for dipping in place of graham crackers. | eatsomethingdelicious.com

    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.

    Chocolate Chip Cheesecake Dip | A dairy free, paleo version of chocolate chip cheesecake dip with cinnamon dusted plantain chips for dipping in place of graham crackers. | eatsomethingdelicious.com

    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.

    Print
    Chocolate Chip Cheesecake Dip | A dairy free, paleo version of chocolate chip cheesecake dip with cinnamon dusted plantain chips for dipping in place of graham crackers. | eatsomethingdelicious.com

    Chocolate Chip Cheesecake Dip

    ★★★★★ 5 from 1 reviews
    • Prep Time: 15 mins
    • Total Time: 15 mins
    • Yield: 1 ⅓ C 1x
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    Description

    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
    • ¼ C coconut oil, melted
    • 3 Tbsp lemon juice
    • 1 tsp vanilla extract
    • 2 Tbsp coconut sugar
    • ¼ C maple syrup
    • ½ C dark chocolate chips or chopped dark chocolate
    • 3.25 oz bag sweet (ripe) plantain chips
    • ½ tsp cinnamon

    Instructions

    1. 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.
    2. Transfer mixture to an airtight container and refrigerate until chilled, about 4 hours.
    3. Remove the mixture from the refrigerator and use a hand mixer to fluff it up a little. Stir in chocolate chips.
    4. 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.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Chocolate Chip Cheesecake Dip | A dairy free, paleo version of chocolate chip cheesecake dip with cinnamon dusted plantain chips for dipping in place of graham crackers. | eatsomethingdelicious.com

    « Dirty Chai Chocolate Covered Coffee Beans
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    Reader Interactions

    Comments

    1. Darcie

      February 23, 2016 at 2:21 pm

      Yummmmmmmmmy!! I looove chocolate chip cheesecake dip! This looks delicious!!

      Reply
    2. Bethany @ athletic avocado

      March 17, 2016 at 8:01 pm

      I feel like I could eat this dip by the spoonful, no problem what so ever! It looks amazing!

      Reply
      • Meagan

        March 18, 2016 at 3:32 pm

        Thanks 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!

        Reply
    3. Michele

      April 20, 2016 at 6:59 pm

      This looks so good! Wish I could have it now!

      Reply
      • Meagan

        April 20, 2016 at 8:05 pm

        Thanks, 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 ;)

        Reply
    4. Angie

      October 31, 2016 at 7:08 am

      I 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!

      ★★★★★

      Reply
      • Meagan Fikes

        November 03, 2016 at 9:09 am

        Thanks 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.

        Reply
    5. Sarah

      December 30, 2016 at 3:47 pm

      Would almonds work instead of cashews? I'm allergic to cashews but would live to try this for my daughter who is lactose intolerant.

      Reply
      • Meagan Fikes

        December 30, 2016 at 5:40 pm

        I 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!

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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