Easy Pineapple Cheesecake Dip
A sweet, creamy, and refreshing dip made with just 5 ingredients. Light pineapple flavor meets rich cream cheese in this easy no-bake crowd-pleaser - perfect for parties, potlucks, or a quick afternoon snack.
Ingredients
- 8 whole Nilla wafer cookies
- 8 oz. cream cheese, softened
- 20 oz. can crushed pineapple, drained and squeezed of its liquid
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Additional Nilla wafers, for serving
Instructions
- Blend the Nilla Wafers in a food processor until finely ground into crumbs.
- In a medium bowl, use a handheld mixer to beat together the softened cream cheese, drained crushed pineapple, powdered sugar, cookie crumbs, and vanilla until well combined and smooth.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, let the dip soften slightly at room temperature for a few minutes.
- Serve with Nilla wafers and enjoy!
Notes
- Use powdered sugar only - granulated sugar will make the dip grainy.
- Drain the pineapple very well; too much liquid makes the dip runny. Save a little juice on the side in case the dip turns out too thick - stir in a teaspoon at a time to adjust.
- No food processor? Crush the Nilla wafers in a zip-lock bag with a rolling pin.
- Make ahead: this dip can be made the night before. Store covered in the refrigerator and let soften slightly before serving.
- Leftovers keep in a sealed container in the refrigerator for up to 3 days.
Calories: 175 | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 96mg | Potassium: 127mg | Fiber: 1g | Sugar: 19g | Vitamin A: 416 IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg Nutritional information is an automatic calculation and may vary based on exact products used.