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Cherry Cheesecake Dip

close up shot of graham cracker dipped into Cherry Cheesecake Dip in a baking dish
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 mins
Chill Time 1 hr
Total Time 1 hr 10 mins
Course Dip
Cuisine American
Servings 6
Calories 435 kcal


  • 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.


  • 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.


Calories: 435kcalCarbohydrates: 67gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 39mgSodium: 164mgPotassium: 193mgFiber: 1gSugar: 31gVitamin A: 739IUVitamin C: 4mgCalcium: 75mgIron: 0.3mg