Cherry Cheesecake Dip

Enjoy creamy cheesecake in dip form topped with a tart cherry pie filling by making this out-of-this-world cherry cheesecake dip.

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This lip-smackingly delicious cherry cheesecake dip is a must-try for all cheesecake lovers! The fluffy dip is a combination of cream cheese, marshmallow fluff, and whipped topping, and if that isn’t enough, it’s topped with yummy cherry pie filling.

Cherry Cheesecake Dip Ingredients

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You’ll need:

• 1 (8-ounce) package of cream cheese, softened
• 1 teaspoon of clear vanilla flavoring 
• ¼ teaspoon of almond extract
• 1 (7-ounce) container of marshmallow fluff
• 1 (8-ounce) container of whipped topping, thawed
• 1 (21-ounce) can of cherry pie filling
• Graham crackers for dipping

Substitutions And Additions

CHERRY PIE FILLING: You can substitute any fruit pie filling for the cherry in this delicious recipe.

MIX-INS: You can also add a cup of mini chocolate chips to the cheesecake batter before topping it with cherry pie filling.

How To Make This Cherry Cheesecake Dip Recipe

STEP ONE: Using either a stand mixer or a medium-sized mixing bowl and a hand mixer on high speed, beat the room temperature cream cheese, clear vanilla, and almond extract for 1½ minutes until smooth.

STEP TWO: Add the marshmallow fluff and continue mixing on medium speed for another 1 to 1½ minutes until smooth.

STEP THREE: Fold in the whipped topping until completely incorporated.

STEP FOUR: Evenly spread the cheesecake mixture into an 8×8-inch glass baking dish.

STEP FIVE: Top the cheesecake with the canned cherry pie filling. Cover and chill in the refrigerator for 1 hour before serving with graham crackers.

How To Serve

You also serve this easy dessert dip with pretzel thins, vanilla wafers, vanilla sandwich cookies, vanilla crème wafer cookies, sugar cookies, and chocolate graham crackers.

Not only would this dip make a yummy party snack, but it would also be a fun after-school snack.

Easy dips make party planning a breeze. Add our cookie dough dip or caramel apple dip for two more sweet choices to offer your guests.

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Storage

IN THE FRIDGE: Store any leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 7 days. 

IN THE FREEZER: You can freeze this easy cheesecake dip recipe for up to 1 month. Allow the dip to thaw overnight in the refrigerator before serving.

This delectable cherry cheesecake dip is guaranteed to satisfy your sweet tooth no matter what you decide to dip in it. Make it ahead or whip it up right before party time, and you’ll have an irresistible choice to serve your friends next time they visit.

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Cherry Cheesecake Dip

5 from 1 vote

Enjoy creamy cheesecake in dip form topped with a tart cherry pie filling by making this out-of-this-world cherry cheesecake dip.

Prep Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

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Ingredients

  

1x2x3x

• 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

Instructions

 

• 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 8×8-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.

Notes

• 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.
• Make sure the cream cheese is at room temperature, so you don’t have any lumps in the cream cheese mixture.
• 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.

Nutrition

Calories: 435kcal | Carbohydrates: 67g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 164mg | Potassium: 193mg | Fiber: 1g | Sugar: 31g | Vitamin A: 739IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 0.3mg

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