This no-bake Cherry Cheesecake Dip has all of the light, creamy, fluffy cheesecake goodness without all of the prep. It only uses 5 ingredients and can be whipped up in just about 10 minutes!
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.
Use a rubber spatula to fold the whipping cream into the cheesecake mixture until well combined, then spread the cheesecake layer evenly into the bottom of a 9" x 9"
(or 8" x 8") baking dish.
Using a spatula, 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.