This creamy and sinfully delicious Cherry Cheesecake Dip comes together in just 10 minutes. It’s an easy no-bake appetizer or dessert that’s perfect for any occasion!
This cheesecake dip is everything you love about a no bake cheesecake, but in a delicious dip. It couldn’t be easier to prepare and everyone always loves it!
Ingredients Notes
Another great thing about this recipe is that it uses just five simple ingredients (not including graham crackers for dipping).
- You’ll need an eight ounce tub of whipped topping (Cool Whip) that has been thawed.
- Cherry pie filling is spread on top of the dip, but can be omitted, if desired (or feel free to substitute with blueberry pie filling!).
- I love to use graham crackers for dipping, but I’ve also been known to eat it with a spoon. It’s also delicious dipped with vanilla wafers, sugar cookies or even pretzels!
How to Make Cherry Cheesecake Dip
- Beat cream cheese, marshmallow cream and vanilla extract on medium speed using a hand mixer until well combined.
- Add whipped topping and stir with a silicone spatula or a large spoon until combined.
- Transfer mixture into a baking dish or pie plate and spread evenly.
- Top with cherry pie filling.
This dip can be served immediately, or cover with plastic wrap and refrigerate until ready to serve.
Enjoy!
More Easy No-Bake Desserts
- Banana Split Fluff Salad
- No-Bake Chocolate Peanut Butter Bars
- Cherry Cheese Ball
- No-Bake Pumpkin Cheesecake Bars
Cherry Cheesecake Dip
Ingredients
- 1 (8 ounce) package cream cheese softened
- 1 (7 ounce) jar marshmallow cream
- ½ teaspoon vanilla extract
- 1 (8 ounce) tub whipped topping thawed (Cool Whip)
- 1 (21 ounce) can cherry pie filling
- Graham crackers, vanilla wafers, sugar cookies or pretzels for dipping
Instructions
- In a large mixing bowl, beat cream cheese, marshmallow cream and vanilla extract on medium speed using a hand mixer until well combined.
- Add whipped topping and stir with a silicone spatula or large spoon until combined.
- Transfer cheesecake mixture into a baking dish (or a pie dish) and spread evenly. Top with cherry pie filling, spreading evenly over cheesecake mixture.
- Serve immediately or cover with plastic wrap and refrigerate.
Notes
- Store (covered with plastic wrap) in the refrigerator for up to 5 days.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Adapted from The Country Cook
Originally published April 2016. Updated with new photographs, new text, recipe slightly revised and republished April 2021.
Jess says
Been making this for years , sometimes I put in a crust as a fluffy cheesecake .
Question , Can you freeze it ? If so any changes and how long ? My kids are grown and moved out and sometimes we have a lot of extras .
Amy says
Hi Jess, so glad you love the cheesecake dip! I’ve never personally frozen this so I can’t say with 100% certainty how it would turn out. I’m thinking the texture would probably change after freezing but not sure. I’d love to hear how it turns out if you try it!
Robin says
I have made this dip, I however used strawberry filling and blueberry filling!! Both were a huge hit!!
Amy @ The Blond Cook says
That sounds delicious, too… YUM! Now I’m craving it with blueberry filling, Robin! 🙂
Kimberly Westfall says
I just made this for tonight’s new years eve buffet and it is amazing. I’m adding it to my regular menu from now on.
Amy @ The Blond Cook says
Thanks, Kimberly! Happy New Year! 🙂
Karly Campbell says
YES! Something that can satisfy a cherry cheesecake craving in minutes. I’m sold. And drooling. Totally drooling.
Amy @ The Blond Cook says
Thanks so much, Karly!
Heike says
I’d love to try this as it looks great, but I have never been able to find any kind of cherry pie filling or any other flavor that does not have a chemical taste to it. 🙁
Amy @ The Blond Cook says
Thanks so much, Heike! I thought the Lucky Leaf brand tasted really good. I did find this recipe for Homemade Cherry Pie Filling from a trusted blogger if you ever decide you want to make it! 🙂
Robbi Durnell says
I have made this recipe quite a few times. It’s absolutely amazing. I have also used individual graham crust, and the regular size graham crust.
Amy @ The Blond Cook says
Thanks so much, Robbi! It’s so easy and sooooo good! 🙂