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.
Servings: 6
Calories: 435kcal
Ingredients
- 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 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.
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