Cherry Cheesecake Dip Recipe

no bake cheesecake dip with cherries on top

4.75 from 4 votes

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!

Prep Time10

Total Time10

Course: Dessert, Snack

Cuisine: American

Servings: people

Calories: 295kcal

Author: The Carefree Kitchen

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

US Customary - Metric

Instructions

Add the 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 whipped cream 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. Enjoy!

Notes

Storing instructions: store in an airtight container in the refrigerator for up to 3 days. Before serving again, bring it to room temperature for at least 30 minutes.

Make-ahead tips: 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.

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