This no bake cherry and Chocolate Chip Cheesecake Dip is creamy, dreamy, and oh-so-simple. In just about 10 minutes you can have yourself a deliciously stress-free crowd pleasing dessert for any occasion.
The chocolate chip cheesecake base is topped with cherry pie filling creating a no bake dip that you just want to eat by the spoonful. Below you will find dipping ideas, variations to try, and make-ahead instructions so that you can truly make this recipe your own.
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Chocolate Chip Cheesecake Dip
Maybe you need a last minute dessert solution, maybe you just don’t feel like spending a whole lot of time prepping and baking or maybe you just love no-bake treats. Whatever the reason, this cherry and chocolate chip cheesecake dip is a hero in disguise!
Using just a few simple ingredients, this no bake cheesecake takes about 10 minutes to make from start to finish. No need to preheat your oven, par-bake a crust, or stress over whether or not it is finished. The beauty of no bake desserts is that you basically just mix and eat!
This version uses store bought cherry pie filling as an easy and super delicious topping that's perfect for Valentine’s Day, Christmas, birthday parties, and movie nights at home.
Our Favorite No Bake Cheesecake Dippers
While there is absolutely no shame in eating Chocolate Cheesecake Dip with a spoon it’s also nice to enjoy it with even more snacks for dipping. Some of our favorites include:
- Graham crackers
- Vanilla or chocolate wafers
- Scooby crackers
- Oreo cookies
- Pretzels
- Teddy Grahams
- Cinnamon pita chips
- Gingersnap cookies
- Apple slices or strawberries
This Cheesecake Dip recipe would also be amazing served with Macerated Strawberries on top or served with this Fruit Charcuterie Board. It's gorgeous and so fancy too.
Key Ingredients
- Whipping Cream - always make sure your whipping cream is cold when you go to whip it! You can also substitute light whipped topping or Cool Whip if you want to cut out a little bit of saturated fat. If you want to lighten this up even further, add in a jar of marshmallow fluff!
- Cream Cheese - you want your cream cheese to be at room temperature so that it will get nice and fluffy, and mix easily with the whipped cream. If you forget to pull if out ahead of time, you can transfer to a microwave-safe container and heat for about 10 seconds at a time until it gets to be room temperature.
- Powdered Sugar - it’s always a good idea to sift your powdered sugar to get rid of any clumps that may have formed.
- Cocoa Powder - you can use any brand of cocoa powder.
- Vanilla Extract - pure vanilla extract tastes best!
- Mini Chocolate Chips - we’ve found that the mini chocolate chips are the perfect size. If you only have regular-sized chocolate chips, they will work.
- Cherry Pie Filling - you can usually find this in the baking aisle at the store. If you want, you could also substitute with any berry or lemon pie filling.
How to Make No Bake Chocolate Chip Cheesecake
- Whip cream. Add whipping cream to the bowl of a stand mixer with the whisk attachment. Whip on medium high for 3-4 minutes, or until soft peaks form. Transfer to a separate bowl and set aside.
- Mix the cream cheese layer. Rinse out the bowl for the stand mixer, then add the room temperature cream cheese. Using the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Slowly add the powdered sugar, cocoa powder and vanilla extract and mix until light and fluffy again. Use a rubber spatula to fold the whipping cream into the cheesecake mixture until well combined, then fold in chocolate chips. Spread the cheesecake layer evenly into the bottom of a 9" x 9" (or 8" x 8") baking dish.
- Add the cherry pie filling. Using a spatula, spread the cherry pie filling evenly over the cheesecake mixture.
- Serve. Serve immediately or cover with plastic and store in the fridge for up to 24 hours. Eat with graham cracker sticks, vanilla wafers, Scooby crackers or any other sweet dip-able cracker.
Recipe Variations & Substitutions
- To make plain cheesecake dip, just omit the cocoa powder and chocolate chips!
- If you want to cut a few calories, substitute light cream cheese and light whipped topping.
- Add a jar of marshmallow fluff to lighten the mix up even more and make it taste almost like hot chocolate cheesecake dip!
- You can cover the cheesecake dip with other types of pie filling, too. Apple, strawberry, blueberry and lemon are all excellent substitutions!
- Try adding 1 cup of Nutella to the mix! Just beat it into the cream cheese before adding the powdered sugar. Yum!
- For a real no-bake cheesecake feel, cover the bottom of your serving dish with a ¼” layer of Graham Cracker Pie Crust. You don’t need to bother baking it - just make and press into the bottom before spreading in the cheesecake layer.
Frequently Asked Questions
It’s best to eat Cherry Cheesecake Dip within 24 hours of making it. If you want to try and make it ahead of time, we recommend mixing up the cheesecake layer, spreading it into your serving dish and wrapping well with plastic wrap. You can keep that refrigerated for up to 3 days, then remove from the fridge for about 30 minutes, spread the cherry pie filling over the top and enjoy!
If you want to freeze your no bake cheesecake dip, hold off on adding the cherry pie filling. You can freeze the chocolate cheesecake dip layer for up to 2 months in an airtight container or freezer bags. Once you are ready to use it, thaw in the fridge overnight. The next day, whip so that it is fluffy again before putting into a serving dish and adding the cherry topping.
Storing Instructions
- Refrigerator: Store your dip in an airtight container in the refrigerator for up to 3 days. It's best to bring it to room temperature for at least 30 minutes before serving again.
- Freezer: chocolate cheesecake dip without the cherry topping can be frozen for up to 2 months in an airtight container or freezer bags. Once you are ready to use it, thaw in the fridge overnight. The next day, whip so that it is fluffy again before putting into a serving dish and adding the cherry topping.
No Bake Chocolate Cheesecake Dip Recipe
Ingredients
Ingredients for Cherry Cheesecake Dip
- 1 cup Heavy Whipping Cream
- 16 ounces Cream Cheese room temperature
- 1 cup Powdered Sugar
- ½ cup Cocoa Powder
- 1 teaspoon Vanilla Extract
- 1 cup Mini Chocolate Chips
- 21 ounces Cherry Pie Filling
Instructions
- Add whipping cream to the bowl of a stand mixer with the whisk attachment. Whip on medium high for 3-4 minutes, or until soft peaks form. Transfer to a separate bowl and set aside.
- Rinse out the bowl for the stand mixer, then add the room temperature cream cheese. Using the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Slowly add the powdered sugar, cocoa powder and vanilla extract and mix until light and fluffy again.
- Use a rubber spatula to fold the whipping cream into the cheesecake mixture until well combined, then fold in the mini chocolate chips. Spread the cheesecake layer evenly into the bottom of a 9" x 9" (or 8" x 8") baking dish. Finally, spread the cherry pie filling evenly over the cheesecake mixture.
- Serve immediately or cover with plastic and store in the fridge for up to 24 hours. Serve with graham crackers, vanilla wafers, Scooby crackers or any other sweet dip-able cracker.
Nutrition
More Easy No Bake Desserts
- Cherry Cheesecake Dip
- No Bake Orange Creamsicle Cheesecake
- Buckeye Dip
- Lemon Raspberry Parfait
- Cheesecake Filled Strawberries
- Chocolate Chip Cheesecake Dip
- Cream Cheese Caramel Apple Dip
- Lemon Cheesecake Fruit Dip
- More Dessert Recipes
- More Easy No Bake Treats
This No Bake Chocolate Chip Cheesecake topped with cherry pie filling is a perfect easy dessert or quick appetizer for for Valentine’s Day, Christmas, birthday parties and movie nights at home. It's creamy, delicious, and oh-so-simple.
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