Cinnamon Crisps with Cream Cheese Dessert Dip

white cinnamon dip in a grey bowl with brown chips placed around it.

Cinnamon Crisps with Cream Cheese Dessert Dip

Cinnamon Crisps with Cream Cheese Dessert Dip – an easy yet impressive sweet dip that’s perfect for parties and always a crowd favorite. Enjoy with homemade cinnamon crisps, graham crackers or pretzels!

Course Dessert

Cuisine American

Keyword cinnamon crisps

Prep Time 25

Cook Time 15

Servings Servings

Calories 128kcal

Author Maria Doss

Equipment

Electric beater

Ingredients

For the cream cheese dip

1 cup heavy cream
8 ounces cream cheese (at room temperature)
¾ cup packed light brown sugar
1 teaspoon ground cinnamon
½ cup finely chopped semi-sweet chocolate (or use ⅓ cup mini chocolate chips)

For the cinnamon crisps

1 cup sugar
2 tablespoons ground cinnamon
4 flour tortillas
½ cup melted butter

Instructions

Make the cream cheese dip

Beat heavy cream. Place 1 cup heavy cream in a medium bowl and beat with an electric beater until stiff peaks form. You don't need to wash the beater before proceeding to the next step.
Finish dip. In another bowl, add 8 ounces of cream cheese, ¾ cup brown sugar, and 1 teaspoon cinnamon. Beat with the electric beater until creamy and fluffy (about 1 to 2 minutes).
Add the whipped cream and finely chopped chocolate and fold using a rubber spatula until evenly combined.
👉 Chocolate - Finely chop a semi-sweet chocolate bar and measure out ½ cup. Alternatively, place ½ cup of chocolate chips in a zip-top bag and gently crush them, or use ⅓ cup of mini chocolate chips.
Chill and serve. Refrigerate in a covered bowl until serving time, but bring to room temperature before serving. Serve with cinnamon crisps, graham crackers or pretzels!

For the cinnamon crisps

Prep. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Make cinnamon sugar. Mix 1 cup sugar and 2 tablespoon cinnamon together in a small bowl.
Cut shapes. Using your cookie cutter, cut out shapes from the tortillas. For a simpler option, you can also cut each tortilla into 6 or 8 wedges.
👉 To easily cut shapes from a tortilla, place the tortilla on a clean kitchen counter and position the cookie cutter on top. Press down firmly while gently rocking the cutter back and forth until it cuts all the way through.
Finish. Arrange the tortilla shapes on the prepared baking sheet and generously brush each one with melted butter. You want enough butter to coat the surface and help the cinnamon sugar stick, but not so much that it drips onto the baking sheet. Sprinkle generously with cinnamon sugar.
Bake. Bake for 13 to 15 minutes or until the tops are deep golden and caramelized. Cool completely before storing.

Notes

Customize for any season — Use different cookie cutters to make shapes that match the holiday or occasion.

Choose your chocolate — Use a finely chopped semi-sweet chocolate bar, semi-sweet chocolate chips, or mini chocolate chips. If using regular chocolate chips, place them in a zip-top bag and crush them with a meat mallet.

Use block cream cheese — For the best texture, use full-fat, block-style cream cheese rather than the spreadable kind in a tub.

Serve at room temperature — Keep the dip refrigerated until you’re ready to serve. Let it sit at room temperature for at least 15 minutes before serving.

Nutrition