The classic flavor combo, now in dip form.
You folks all know how much I love dips. And I don’t limit myself to the usual savory dips, like bean dip or onion dip; I like to surprise the crowd with sweet dips, which can be an appetizer and a dessert all in one. I have a Caramel Cheesecake Dip for fall, a Creamy Peppermint Dip for Christmas, and a Cookie Dough Dip for basically any time.
But none of the mixtures I came up with for my sweet dips could ever improve on the most famous sweet flavor combo of all time – the dipping of chocolate in peanut butter. So I figured, well, if you can’t beat ‘em, join ‘em!
This Peanut Butter Cup Cheesecake Dip starts, as any good sweet dip should, with sweetened cream cheese. It’s got peanut butter blended in to create a sweet, peanutty base, and whipped cream stirred into that to make it extra light and creamy.
Finally, for the real kicker, you fold in a chopped peanut butter cups. So now you’ve got the complete package – chocolate, peanut butter, and a sweet, creamy, fluffy texture.
Maybe this isn’t actually better than the very first time chocolate was ever dipped in peanut butter. But it’s at least as good.
Peanut Butter Cup Cheesecake Dip
INGREDIENTS
8 oz cream cheese softened
1/2 cup butter softened
1/4 cup brown sugar packed
1/2 cup peanut butter
1 tsp vanilla extract
1 & 1/2 cups whipped cream
1.5 cup Reese’s peanut butter cups chopped, divided
DIRECTIONS
1. To a large mixing bowl, add the butter and cream cheese and beat until smooth and combined.
2. Next beat in brown sugar, peanut butter, and vanilla extract.
3. Gentle stir in whipped cream with a spoon until combined. Next fold in chopped peanut butter cups. Save 1/4 cup of pb cups for topping.
4. Serve right away, or store in refrigerator. If serving from chilled stay, allow dip 20-30 mins to come to room temp.Serve with Chocolate Graham Crackers.
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Peanut Butter Cup Cheesecake Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 1/4 cup brown sugar packed
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 1.5 cups whipped cream
- 1.5 cup Reese’s peanut butter cups chopped divided
Instructions
- To a large mixing bowl, add the butter and cream cheese and beat until smooth and combined.
- Next beat in brown sugar, peanut butter, and vanilla extract.
- Gentle stir in whipped cream with a spoon until combined. Next fold in chopped peanut butter cups. Save 1/4 cup of pb cups for topping.
- Serve right away, or store in refrigerator. If serving from chilled stay, allow dip 20-30 mins to come to room temp.Serve with Chocolate Graham Crackers
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Ryan says
Oh my! What type of whip cream are you using? Can or freshly made? Thank you and I can’t wait to make this.
Corey says
You can use store bought or make your own whipped cream 🙂