Pumpkin Spice Cheesecake Dip
Pumpkin cheesecake has to be one of my fall dessert favorites! I decided to turn this delicious dessert into a pumpkin spice cheesecake dip! This dip is perfect for any fun fall party, a snack for a movie night with friends, or a treat to have with your kiddos! The delicious pumpkin spices in this dip pair so well with apple slices or cookies. It is also dairy, gluten, and refined sugar free.
Equipment
- Food Processor
Ingredients
- 8 oz dairy free cream cheese
- 1/3 cup pumpkin puree
- 1/4 cup maple syrup*
- 2 tbsp coconut or almond milk
- 1 tsp vanilla extract
- 1/2 tsp pumpkin spice
Instructions
- In a small food processor, blend all ingredients together until well incorporated.
- Store dip in the fridge for at least 30 minutes to chill before serving.
- Serve with cookies or apple slices and enjoy!
Notes
Store in the fridge for up to a week.
*You can substitute the maple syrup for powdered monk fruit if you want a sugar free version