Chocolate cream cheese

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This one-bowl chocolate cream cheese dip is seriously fluffy, velvety smooth, and delicious. It’s embarrassingly easy to make and ready in minutes.

Enjoy it with your favorite cookies, berries, or even straight off the spoon!

Top view of a white bowl full of chocolate cream cheese served with cookies.

I have a new cream cheese recipe for you! This easy dessert is in between this sweet cream cheese and a chocolate frosting, and it makes an ultra-creamy and indulgent chocolate dip in no time.

It’s a no-brainer, seriously.

We love this recipe! It’s decadent, super soft, and chocolatey without being overly sweet. It’s also incredibly easy to make—you only need one bowl and an electric beater or whisk—no stand mixer is required.

The best thing about this chocolate with cream cheese is how versatile it is. You can serve it in a bowl as a dip for fruit, or you can portion it into small cups like this chocolate mousse.

It pairs perfectly with your favorite crispy cookies, such as biscotti, or you can spread it on a slice of this moist yogurt cake or amazing coconut bread. You can also garnish it with berries, chopped nuts, or shredded coconut for an impressive yet effortless dessert.

Whether entertaining guests or treating yourself, this easy chocolate cream cheese will surely be a crowd-pleaser.

List of the ingredients

  • Cream cheese
  • Dark chocolate
  • Powdered sugar
  • Milk
  • Vanilla extract & salt
Top view of the ingredients to make chocoalte cream cheese.

How to make chocolate cream cheese

(Note: this is a quick description; the full recipe is at the bottom of the page)

  • Melt the dark chocolate.
  • Place the cream cheese, sugar, milk, vanilla extract, and salt in one bowl.
  • Whisk using an electric beater or a balloon whisk until fluffy.
Top view of a glass bowl full of fluffy cream cheese and a jug full of melted chocolate.
  • Pour the melted chocolate into the cream cheese mixture.
  • Whisk for another minute until the chocolate cream cheese looks smooth, well combined and fluffy.

Note: I recommend not to use an electric beater when mixing melted chocolate and cream cheese, to prevent the mixture from becoming stiff and not fluffy.

Top view of a glass just pouring the melted chocolate into the whipped cream cheese.

How to serve it

  • Divide the chocolate dip into small ramekins or serve it in a bowl.
  • Garnish it with shaved chocolate, chopped nuts, berries, and cookies, or indulge in it straight off the spoon. It’s your choice!
  • You can also use it as cream cheese frosting to spread onto a chocolate cake or cupcakes, although it’s very soft and probably not firm enough for fancy decorations. 
  • Enjoy it cold or at room temperature and any temperature in between.
Top view of some whipped chocolate cream cheese with a spoon over a white background.

Recipe Notes

Chocolate cream cheese ingredients

Cream cheese: Full-fat cream cheese lends to a richer texture and more flavor. I used Philadelphia.

Dark chocolate: For the best flavor, I suggest using good-quality dark chocolate, either a 70% or 85% dark chocolate bar or chocolate chips. You can also add 1 tablespoon of unsweetened cocoa powder to oomph the chocolate taste (optional). Milk chocolate doesn’t work here, as it could make the dip overly sweet.

Powdered sugar (or confectioners’ sugar): it’s refined sugar that has been finely ground into a powdery form. It dissolves much more smoothly and quickly than granulated sugar and produces a smooth consistency. 

Vanilla extract & salt: Vanilla extract deepens the flavor, and its combination with chocolate makes it hard to beat. Don’t skip it.

Salt: A pinch of salt is used to enhance the flavor.

Milk: I used 2-3 tablespoons to make the cream cheese mixture lighter and fluffier. You can use any milk or even water if it’s easier. You can also use coffee instead of milk to intensify the chocolate flavor. The recipe is very flexible.

Storage Tips

Store it in a sealed container and refrigerate it for up to 3 days. However, freezing it is not recommended as it may affect its texture and flavor.

Close-up of a bowl full of creamy chocolate and cream cheese served with cookies.

Cream cheese recipes

With its ability to instantly elevate everyday dishes, cream cheese is a must-have in every kitchen. Check out these recipes for ideas to use up any leftover cream cheese:

Lastly, if you make this chocolate with cream cheese or have any questions, just let me know in the comments or rate the recipe. I would love to hear from you!

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Chocolate Cream Cheese

This easy, one-bowl chocolate cream cheese dip is seriously fluffy, velvety smooth, and delicious. It's the perfect last-minute dessert, ready in minutes! Enjoy it with your favorite cookies, berries, or even straight off the spoon!
Prep Time10 minutes
Total Time10 minutes
Course: desserts
Cuisine: American
Keyword: chocolate cream cheese
Servings: 4
Calories: 474kcal
Author: Katia


  • 3.5 oz (100 grams) Dark chocolate bar or chips
  • 1 cup (8oz/230 grams) Cream cheese (soften)*
  • ¾ cup (4oz/120 grams) powdered sugar, sifted to remove lumps
  • 1 teaspoon vanilla extract
  • teaspoon sea salt
  • 3 tablespoons Milk, add a bit more for a lighter consistency


  • Melt the chocolate on the stove: fill a medium saucepan with 3cm/1 inch of water, place over medium heat, and bring to a very gentle simmer. Place a heatproof bowl on top of the saucepan so that it fits snuggly but doesn’t touch the water. Roughly chop the chocolate if using a bar, add it to the bowl, then leave to melt for a few minutes. Stir regularly until smooth, remove the bowl from the heat and set aside. For the microwave: melt the chocolate in short steps (10-15 seconds each time) and stir with a spoon after each step. Repeat until melted. Note: chocolate seizes quickly; don't overheat it.
  • Beat the cream cheese: In a large bowl, add the softened cream cheese, sugar, vanilla, salt, and milk. Use an electric beater or whisker to beat until fluffy and well combined – about 1 minute.
  • Combine cream cheese and chocolate: Pour the melted chocolate into the cream cheese mixture and stir with a whisker until fully incorporated, smooth, and fluffy. Don't use an electric beater at this stage, as it could make the cream cheese mixture too stiff.
  • Enjoy: Spoon the chocolate cream cheese into serving glasses or a bowl. Top with fresh berries, chocolate shavings, and shredded coconut, and serve with your favorite cookies. Refrigerate until serving.


Cream cheese: This recipe can use either a cream cheese block or a tub. I use soft cream cheese(the spreadable sold in the tub, the only one I find here in the UK). If you use the block, make sure it’s softened before beating. 
Storage: It keeps well for 3 days in the refrigerator, stored in an airtight container. I do not recommend freezing it.
Nutrition facts: the nutrition values are for one serving, and they are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.


Calories: 474kcal | Carbohydrates: 45g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 262mg | Potassium: 269mg | Fiber: 3g | Sugar: 38g | Vitamin A: 797IU | Calcium: 84mg | Iron: 3mg

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