Here’s How to Make Mini Buffalo Chicken Dip Cheesecakes

The Super Bowl is around the corner, and I bet you are getting pumped for an evening of tight ends, wide receivers, and really friggin’ good food. What you bring to a Super Bowl party says more about you than you may realize. So don’t be the guy who shows up with buffalo chicken dip. And don’t be the girl who shows up with cheesecake. Be the beast that shows up with both in the form of Mini Buffalo Chicken Dip Cheesecakes.


Mini Buffalo Chicken Dip Cheesecakes

(Makes 18 mini cheesecakes)



  • 1/2c Fritos® Corn Chips, crushed
  • 1T sugar
  • 2T butter, melted


  • 8oz cream cheese (I used the 1/3 fat kind because, you know, I’m a health nut.)
  • 1/2t vanilla
  • 1 egg
  • 1/4c sugar
  • 5oz canned chicken
  • 1T Frank’s® RedHot® Buffalo Wings Sauce


  • 1T Frank’s® RedHot® Buffalo Wings Sauce
  • 1/4c powdered sugar


  1. Preheat oven to 350 °F, and grease mini muffin pan.
  2. Combine crushed Frito’s, sugar, and melted butter.
  3. Add 1t Frito’s mix to each cup.
  4. Firmly press down in cup to pack the crumbs.
  5. Combine cream cheese, vanilla, eggs, and sugar. Mix well.
  6. Add 1T of cream cheese mixture to each cup.
  7. Mix canned chicken and buffalo sauce, and drop about 1/2t into each cheesecake.
  8. Bake 14 minutes and cool for at least one hour.
  9. Meanwhile, combine buffalo sauce and powdered sugar and drizzle over cheesecakes.

You should know by now that I won’t lead you astray. The sweetness of the cheesecake, hotness of the Frank’s, and saltiness of the Frito’s go GREAT together. Duh!

Taking these Buffalo Chicken Dip Cheesecakes to the big game on Sunday will guarantee that you score a touchdown with the fellas and get an extra point with the ladies.


Buffalo Chicken Dip Truffles

Are you just about ready for some football? I know the big game is a week away, but I’m sure you are already trolling the Internet looking for the perfect Super Bowl party appetizer. Well, look no more my friend; I have just what you need: Buffalo Chicken Dip Truffles. It has all the qualities of the awesome dip you know and love, but now it’s portable, mess-free, and covered in chocolate!

Buffalo Chicken Dip Truffles


  • 4oz cream cheese, softened
  • 1/4c Ranch dressing
  • 1/4c hot sauce (I used Frank’s recipe and hot sauce.)
  • 1/4c shredded cheddar cheese
  • 12.5oz canned white meat chicken in water, drained
  • white chocolate bark


  1. Preheat oven to 350°F.
  2. Combine cream cheese, dressing, hot sauce and cheese. Stir in chicken.
  3. Bake 20 min. and refrigerate until cold.
  4. Scoop into 2t balls and put in freezer to harden.
  5. Melt baking bark, coat chicken dip, and put in fridge to set.

I think if you come at this truffle with the knowledge that it is buffalo chicken dip coated in chocolate, you will be pleasantly surprised. The bark creates a lovely little carrying case for the dip if you aren’t a chip kinda dude. Or, if you are, the truffles nestle snugly into a Tostitos Scoop for a fabulously high dip-to-chip ratio.

I say go for it. Yours will certainly be the most talked about appetizer of the evening.