Cherry Cheesecake Dip Recipe
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!
Servings: 12 people
Calories: 295kcal
Ingredients
- 1 cup Heavy Whipping Cream
- 16 ounces Cream Cheese room temperature
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 21 ounces Cherry Pie Filling can substitute any berry or lemon 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 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 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. Serve with graham crackers, vanilla wafers, Scooby crackers or any other sweet dip-able cracker.
Nutrition
Calories: 295kcal | Carbohydrates: 26g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 138mg | Potassium: 120mg | Fiber: 1g | Sugar: 11g | Vitamin A: 901IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg