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Cherry Cheesecake Dip
A no-bake cheesecake dip made with cream cheese, marshmallow fluff, and whipped topping, finished with a layer of cherry pie filling. Ready in 5 minutes of prep plus a chill, this cherry cheesecake dip is the shortcut version of cheesecake you make when you want the flavor without turning on the oven.
Servings: 8
Equipment
- large bowl
- electric hand mixer
- Rubber spatula
- Wide-mouthed serving bowl or pie dish
Ingredients
Cheesecake Dip Base
- 8 ounce full-fat cream cheese, room temperature
- 7 ounce marshmallow fluff, 1 jar
- 1 Tablespoon lemon juice
- ½ Tablespoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt
- 8 ounce container frozen whipped topping, thawed
Topping
- 1 21-ounce can cherry pie filling, regular or extra cherries
For Serving
- Graham crackers, pretzels, or other dippers of choice
Instructions
Make the Cheesecake Base
- In a large bowl, using an electric hand mixer, whip the cream cheese for about 30 seconds until soft and fluffy.
- Add the marshmallow fluff, lemon juice, vanilla extract, almond extract, and salt, then beat with the electric mixer until well combined, about another 30 seconds.
- Use a rubber spatula to fold in the whipped topping, working from the bottom of the bowl and folding the mixture up and over into the center so you don't deflate the whipped topping.
Chill and Serve
- Transfer the mixture to a wide-mouthed serving bowl or pie dish and smooth the top with your spatula so the cherry filling has an even surface to sit on.
- Cover and refrigerate for at least 1 hour, or up to 2 days, before topping.
- Top with the cherry pie filling right before serving, keeping it chilled, and serve with graham crackers or your favorite dippers.
Nutrition Facts
Cherry Cheesecake Dip
Amount per Serving
Calories
243
% Daily Value*
Fat
13
g
20
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
29
mg
10
%
Sodium
255
mg
11
%
Potassium
70
mg
2
%
Carbohydrates
30
g
10
%
Fiber
0.01
g
0
%
Sugar
23
g
26
%
Protein
3
g
6
%
Vitamin A
402
IU
8
%
Vitamin C
1
mg
1
%
Calcium
48
mg
5
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
If your cream cheese is still cold, skip the counter wait: unwrap it, set it on a microwave-safe plate, and give it 10 seconds per side. Press it with a finger — it should give slightly but not turn soft or glossy. Cold cream cheese is the main reason this style of dip turns out lumpy instead of silky.
This dip firms up more the longer it sits in the fridge. If you pull it out after the full 2 days and it feels a little too stiff to scoop easily, let it sit at room temperature for 10 to 15 minutes before serving — it loosens back up without losing its texture.
Hold off on stirring the cherry pie filling into the cheesecake layer, even though it's tempting to swirl it for looks. Once the cherries and syrup get folded in, the dip turns a dull pink instead of showing off the clean white-and-red layers, and it's harder to keep the top neat for photos.
This recipe is a 1:1 swap for any pie filling you have on hand, so if cherry isn't in your pantry, blueberry, strawberry, or even a batch of homemade fruit compote will set up the same way.
