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A tangy cream cheese base and cherry pie filling make an easy and delicious dessert in this cherry cheesecake dip. Serve it with graham crackers, cookies, fruit, or pound cake for a treat that will disappear in no time.
I’ve said it time and time again: dessert dips are one of my very favorite things.
In fact, I don’t think there’s enough appreciation for them. I’ve unofficially made it my mission to make sure everyone I know appreciates just how good and how versatile they are.
Most of my dessert dip recipes, such as cream cheese caramel apple dip or nutella fruit dip, take only a few minutes to mix together. So they’re one of the quickest and easiest treats you can make.
Plus, they are great for making ahead of time. Whip them up a few hours or even a day before your party, holiday dinner, or kid’s play date and you’re ready to go once it’s time to eat.
Since I love these sweet dips and I also love cheesecake, it shouldn’t surprise anyone that I was eventually going to come up with a cheesecake dip recipe.
This cherry cheesecake dip is everything you love about cherry cheesecake in a quick, no-bake, dippable version!
Easy, no-bake cherry cheesecake dip
This cherry cheesecake dip came about because I was thinking of new ways to enjoy my cream cheese fruit dip. That recipe is a BIG favorite around here and disappears in a flash from every party I take it to.
I’ve made a lot of cherry-cheesecake-inspired desserts through the years: cherry cheesecake cupcakes, cherry cheesecake cookies, and my layered cherry cheesecake dessert are just a few.
So why not turn it into a dip?
The cheesecake base has the same creamy, dreamy texture of my original cream cheese dip. I spread the dip into a shallow serving dish and topped it with cherry pie filling and dug in with some of my favorite dippers.
My family could not stop eating this dip! It’s honestly a dream for anyone who is craving those classic cheesecake flavors but doesn’t want to make a whole cheesecake.
Make this for your next movie night, game-day party, holiday dinner, or even for your kid’s play date. It’s gonna be one of those “on repeat” kind of recipes.
How to make my cherry cheesecake dip
Ready to see just how quick and easy this recipe is?
Ingredients you’ll need
You only need a handful of ingredients to make my cherry cheesecake dip – most of which you might already have on hand! You’ll need:
- 8 ounces room-temperature cream cheese
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 (7-ounce) jar marshmallow creme
- 1 heaping cup thawed whipped topping (Cool Whip or TruWhip)
- 1 (21-ounce) can cherry pie filling
The most important thing about making this recipe is that your cream cheese is softened to room temperature. If it’s not soft enough, you won’t get that perfectly smooth, creamy texture we want in the final dip.
If you forget to set your cream cheese out ahead of time, I have a post that walks you through how to soften cream cheese quickly.
Ran out of powdered sugar? Don’t panic. You can use a homemade powdered sugar substitute in this recipe instead.
I often use just a can of cherry pie filling, but feel free to use homemade cherry pie filling if you prefer.
Making this dip
Add the cream cheese to a bowl. Using an electric mixer, beat the cream cheese on medium speed for about 3 minutes, then add in the powdered sugar and vanilla.
Mix for another minute, making sure to scrape down the sides of the bowl as needed.
Once the mixture is smooth, switch to a spatula and fold in the jar of marshmallow creme. Next, fold in the whipped topping until the dip is well combined and no streaks remain.
Spread the cream cheese mixture into a shallow serving dish, such as a mini casserole dish. Top with the pie filling.
Cover and chill in the refrigerator for at least 2 hours before serving.
Serving suggestions
There are so many fun dippers you can serve alongside this cherry cheesecake dip!
Graham crackers are always a great and easy option, as are vanilla wafers.
Shortbread cookies are also delicious. You could even make a batch of chocolate shortbread cookies to serve with it!
Cubes of cream cheese pound cake or whipping cream cake are a great option, too.
If you want something that isn’t as sweet, try using fresh fruit, such as strawberries or apple slices. Pretzels are great if you are someone who loves that sweet-and-salty dessert combo!
FAQs
I wouldn’t use regular whipped cream, as it doesn’t hold up quite as well as whipped topping. However, stabilized whipped cream should work great and allow the dip to hold up well when made ahead.
Yes! Don’t limit yourself to just cherry pie filling with this cheesecake dip. Some of my other favorite flavors include:
Blueberry sauce
Strawberry pie filling
Lemon curd
Mini chocolate chips (try mixing these into the dip instead of using as a topping)
Salted caramel sauce
Cherry Cheesecake Dip
Ingredients
- 8 ounces cream cheese room temperature
- ⅓ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 1 jar marshmallow creme 7 ounces
- 1 heaping cup thawed Cool Whip or Truwhip
- 1 can cherry pie filling 21 ounces
Instructions
- In a medium bowl with an electric mixer, beat the cream cheese on medium speed for about 3 minutes. Add in powdered sugar and vanilla and beat for an additional minute, scrape down the sides and the bowl and mix again until smooth.
- Use a rubber spatula to fold in the marshmallow creme. Then fold in the Cool Whip until everything is thoroughly combined. Spread into a shallow serving dish and top with cherry pie filling.
- Cover and refrigerate for at least 2 hours before serving. Serve with graham crackers, shortbread cookies, fresh fruit or pound cake.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
