Cookies may be the quintessential sweet indulgence, but when you pair them with this Chocolate Chip Toffee Cheesecake Cookie Dip, you are approaching paradise. This dip will bring out the child in everyone and is guaranteed to delight your family and friends.
This is the best part of a cheesecake – the sweetened cream cheese filling – without any baking required! It comes together with only 7 ingredients in less than 10 minutes and is a wonderful quick sweet treat for your kids or guests.
I used mini chocolate chips and toffee bits in my version. The smaller pieces make it easier to dip and eat, and the combination of flavors reminds me of chocolate covered caramels.
If you can’t find mini chocolate chips, look at Whole Foods. That’s where I buy mine. And you can use Heath toffee bits – absolutely delish!
I served this lovely sweet dip with chocolate chocolate chip cookies. It turned out to be a lovely combination. Another idea is my Toffee Topped Chopped Sugar Cookie (without the topping) or gluten-free graham crackers. I think they would be great options too. Any sturdy cookie will work, but I recommend a simple cookie without a lot of added ingredients, letting the dip take the starring role.
This dip is naturally gluten-free making it a good option for parties where you may be serving those with dietary restrictions. Just be sure to serve it with gluten-free cookies or GF graham crackers!
I love it with the chocolate chips and toffee bits, if you prefer a smoother dip, you can leave them out. Anything goes!
While I designed this with cookies in mind, it would be outstanding with fresh fruits. I loved the apple slices with it. The perfect strawberry dipped into cheesecake filling? Yes please!
This is the quickest, easiest dessert you’ll find. You can have it made and ready for serving in about 30 minutes which includes slicing apples to serve alongside the cookies!
Enjoy this sweet Chocolate Chip Toffee Cheesecake Cookie Dip, rich and luscious, a fun Chocolate Monday recipe to begin your week.
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Chocolate Chip Toffee Cheesecake Cookie Dip:
- Cookie Dip: Cream cheese, butter, powdered sugar, brown sugar, vanilla, mini chocolate chips, toffee bits
- Extras: gluten-free cookies or graham crackers, fresh fruit slices
PRO Tip:
Be sure that the dip is soft enough to easily scoop out servings using cookies or a spoon. If it is too thick, add a little milk and beat it in with your mixer until fully incorporated. Make your adjustments before you add the chocolate chips and toffee bits. Serve at cool room temperature.
How to make Chocolate Chip Toffee Cheesecake Cookie Dip:
- Beat together the cream cheese, butter, powdered sugar, brown sugar, and vanilla.
- Beat until creamy and fluffy, about 2 minutes; add a little milk if needed.
- Stir in the chocolate chips and toffee bits.
- Serve at room temperature with cookies, graham crackers (gluten-free if needed), or fresh fruit.
PRO Tip:
If you are serving this at a party where you will have both gluten and gluten-free options, be sure that a separate bowl of this dip and gluten-free cookies are placed at the opposite end of the table. This helps reduce the chance that someone might dip a regular gluten-full cookie in it and contaminate it for your gluten-free guests.
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Gluten-Free Tips:
Be sure your ingredients are all gluten-free and you serve it with gluten-free cookies, either homemade or store-bought, and/or fresh fruit. If you are serving this at a party, be sure all the gluten-free food is at the far end of your buffet table to reduce the chances of cross-contamination.
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Chocolate Chip Toffee Cheesecake Cookie Dip (GF)
This Chocolate Chip Toffee Cheesecake Cookie Dip has all the flavor of your favorite
cheesecake with no baking required! Dotted with mini chocolate chips and toffee bits, each bite is a delight and you can make it in a snap!
Ingredients
- 8 oz (227g) cream cheese, at room temperature
- 1/2 cup (1 stick, 8 tbsp; 113g) butter, at room temperature
- 1 cup (113g) powdered sugar
- 2 tbsp firmly packed brown sugar
- 2 tsp pure vanilla extract or vanilla paste
- Small pinch kosher salt*
- Milk, if needed
- 1/2 cup (89g) mini chocolate chips
- 1/2 cup (78g) toffee bits
Instructions
1. In the bowl of your stand mixer or using a hand mixer, combine the cream cheese, butter, powdered sugar, brown sugar, and vanilla. Beat until creamy and fluffy, about 2 minutes. If needed, add a little milk for a softer consistency. Stir in the chocolate chips and toffee bits.
2. Serve at room temperature with cookies or graham crackers (gluten-free if needed). Store, covered, in the refrigerator.
Recipe found at www.theheritagecook.com
Notes
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from Cindy of Skip to My Lou
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 170Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 68mgCarbohydrates: 19gFiber: 0gSugar: 18gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Feb 2018. The article was updated in 2026.
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