Cherry Cheesecake Dip
Table of Contents
Light and fluffy, cherry cheesecake dip has all the flavor of a classic cherry cheesecake, but in an irresistible dip. A must-try for all cheesecake lovers, this creamy dip is a combination of cream cheese, marshmallow fluff, and whipped topping, topped with yummy cherry pie filling.
MORE RECIPES: Cheese Dip | Mini Cherry Cheesecake | Cherry Cheesecake Cookies
Easier than making a cheesecake, but with all the flavor that you crave, cherry cheesecake dip is the ultimate dessert dip. Easy, creamy, cherry cheesecake dip is a no-bake dessert that only takes 10 minutes of prep time.
A crowd pleaser for holiday parties or get-togethers with friends and family, you can serve this sweet dip with graham crackers, vanilla wafers, gingersnap cookies, sugar cookies, fruit, and even pretzels. Of course, you don’t need to wait for a special occasion, cherry cheesecake dip is so easy you can make it for yourself for a weekend at home.
Cherry cheesecake dip is a swoon-worthy no-bake dessert. The easiest way to enjoy your favorite cheesecake flavors, this luscious dip is guaranteed to satisfy your sweet tooth.
Cherry Cheesecake Dip Ingredients
- Cream cheese
- Vanilla - clear vanilla flavoring
- Almond extract
- Marshmallow fluff
- Whipped topping
- Pie filling - cherry pie filling
- Graham crackers - for dipping
Cherry pie filling on top of a cheesecake is certainly a classic, but you can try other flavors as well. Easily substitute any fruit pie filling for the cherry in this delicious recipe.
Chocolate goes well with practically everything, including this cheesecake dip. You can add a cup of mini chocolate chips to the cheesecake batter before topping it with cherry pie filling.
Prevent any lumps in your cheesecake dip by making sure the cream cheese is at room temperature before you begin. This dip can be made up to a day ahead of time and kept in the fridge covered in plastic wrap until you are ready to serve it.
How to Make Cherry Cheesecake Dip
FIRST STEP: Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the cream cheese, clear vanilla, and almond extract for 1½ minutes until smooth.
SECOND STEP: Add the marshmallow fluff and continue mixing on medium speed for another 1 to 1½ minutes until smooth.
THIRD STEP: Fold in the whipped topping until completely incorporated.
FOURTH STEP: Evenly spread the cheesecake into an 8x8-inch glass baking dish.
FIFTH STEP: Top the cheesecake with the canned cherry pie filling. Cover and chill in the refrigerator for 1 hour before serving with graham crackers.
Can I make this dip ahead of time?
This delicious cherry cheesecake dip is a great make-ahead dessert and can be made up to a day in advance and kept in the fridge until you are ready to serve it. You can also freeze this yummy dip. Just thaw and give it a good stir once you are ready to serve it.
Can I use light cream cheese in this cheesecake recipe?
Our easy no-bake dessert dip will taste delicious with either low-fat cream cheese or regular cream cheese.
What can I serve with this dessert dip?
You can dip graham crackers, cookies, pretzels, or your favorite fruit in this creamy dip. Try not to leave this dip out at room temperature for longer than two hours at a time. If you reach that time, pop it in the fridge for at least 30 minutes before pulling it out again.
How to Store Cherry Cheesecake Dip
IN THE FRIDGE: Store leftover cheesecake dip covered with plastic wrap or in an airtight container in the refrigerator for up to 7 days.
IN THE FREEZER: This easy cherry cheesecake dip can be stored in the freezer for up to 1 month. Allow the dip to thaw overnight in the refrigerator before serving.
Cherry Cheesecake Dip
- 8 ounces cream cheese softened
- 1 teaspoon clear vanilla flavoring
- ¼ teaspoon almond extract
- 7 ounces marshmallow fluff
- 8 ounces whipped topping thawed
- 21 ounces cherry pie filling
- Graham crackers for dipping
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the cream cheese, clear vanilla, and almond extract for 1½ minutes until smooth.
- Add the marshmallow fluff and continue mixing on medium speed for another 1 to 1½ minutes until smooth.
- Fold in the whipped topping until completely incorporated.
- Evenly spread the cheesecake into an 8x8-inch glass baking dish.
- Top the cheesecake with the canned cherry pie filling. Cover and chill in the refrigerator for 1 hour before serving with graham crackers.
Mary Sletta says
Love this receipe! Making it for church.
Angie carvajal says