Amazing, Delicious Cherry Cheesecake Dip!

In this post we’re gonna make a little something sweet and delicious that you can share anytime of year. But, you know, we really like to bring out these sweet treats at the holidays! i am  gonna share with you today this fabulous, amazing, delicious cherry cheesecake dip.

You can make this as a dip or I’m gonna share with you how you can make this into a beautiful, fluffy cheesecake parfait

Why You’ll Love This

• It’s Versatile: You can make this as a standard dip for a party tray, or I’m gonna share with you how you can make this into beautiful, fluffy cheesecake parfaits or even a trifle.
• It’s Authentic Tasting: The addition of the lemon juice and the vanilla really makes this taste very much like a real, no-bake cheesecake. It makes it way better than other versions out there on the interwebs.
• It’s Easy: No oven required. Just some mixing, some folding, and you are ready to serve.

Let’s Talk Ingredients and equipments

Special Equipment

• Electric hand mixer or stand mixer
• Large mixing bowl
• Rubber spatula (essential for folding)
• Pie dish, trifle bowl, or individual dessert cups for serving

Ingredients

• Cream Cheese: 1 (8-ounce) brick, fully softened to room temperature.
• Sour Cream: 1 cup.
• Marshmallow Creme: 1 (12-ounce) jar (sometimes labeled as marshmallow fluff).
• Lemon Juice: 2 tablespoons.
• Vanilla Extract: 1 tablespoon.
• Whipped Topping: 1 (8-ounce) container (like Cool Whip or TrueWhip), thawed.
• Pie Filling: 1 (21-ounce) can of Cherry Pie Filling (or fruit of your choice).
• Dippers: Graham crackers, vanilla wafers, or pretzels.

You’re also going to need a cup of sour cream. That helps cut the sweetness. And of course, the fruit! we’re doing cherry pie filling because it’s festive and Christmasy-looking, but you can use strawberry, blueberry, raspberry, apple, peach—you make this yours!

The Secret is in the Fold

Once we get our cream cheese, sour cream, marshmallow, lemon juice, and vanilla all beaten together, we have to add the whipped topping.

Here is the trick: Do not use the mixer. It’ll deflate everything. You have to fold it in. You go down in the middle, come up the side, and flip it. Turn the bowl, go down in the middle, up the side, and flip it. This keeps it fluffy and light.

Check out more no bake recipes:

• No‑Bake Chocolate Peanut Butter Bars (Simple Fridge Dessert)
• Easy Baklava Cheesecake Recipe
• Super Easy 3-Ingredient Oreo Fudge Recipe

Serving It Up

You can put this in a pie dish to serve on a dessert tray or buffet—it’s a great thing to take to a picnic, potluck, or barbecue. Just make sure you take plenty of graham crackers for dipping!

If you want to get fancy, you can make little cheesecake parfaits. Put some graham cracker crumbs in the bottom of a plastic cocktail cup, put a scoop of the filling, layer more crumbs, and top with the fruit. It makes for a beautiful, simple presentation that I think everyone will love.

Everything in moderation, right? The holidays are special. A couple of bites of this is not gonna kill anyone. I hope you give this a try sometime soon and I hope you love it!

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Creamy Cherry Cheesecake Dip

Recipe by Sana ReiCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Chill time

1

hour 

Calories

280

kcal

Total time

15

minutes

A festive, no-bake dessert dip that tastes just like cheesecake! Made with cream cheese, marshmallow creme, and a hint of lemon, topped with sweet cherries. Perfect for dipping graham crackers or layering into parfaits.

Ingredients

• Equipment Needed:

• Electric Mixer

• Rubber Spatula

• Pie plate or Serving Dish

• Ingredients:

• 1 (8 oz) block cream cheese, softened (226g)

• 1 cup sour cream (240g)

• 1 (12 oz) jar marshmallow creme (340g)

• 2 tbsp lemon juice (30ml)

• 1 tbsp vanilla extract (15ml)

• 1 (8 oz) tub whipped topping, thawed (e.g., Cool Whip) (225g)

• 1 (21 oz) can cherry pie filling (595g)

• 1 box graham crackers (for serving)

Directions

• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free.
• Add the sour cream and marshmallow creme.
• Pour in the lemon juice and vanilla extract. Beat on medium speed until the mixture is fully combined and creamy.
• Remove the electric mixer. Add the thawed whipped topping.
• Using a rubber spatula, gently *fold* the whipped topping into the mixture (cut down the middle, lift from the bottom, and flip) to maintain the fluffy texture. Do not overmix.
• Spread the cheesecake base into a pie plate, serving dish, or trifle bowl.
• Spoon the cherry pie filling evenly over the top.
• Serve with graham crackers, vanilla wafers, or fruit for dipping.

Notes

• Parfaits: You can layer this in plastic cups with crushed graham crackers on the bottom, a scoop of filling, and fruit on top for individual servings.
• Trifle: Scale this up and layer it in a trifle dish with graham crackers, filling, cherries, and extra whipped cream for a showstopper dessert.
• Dietary Adjustments: For a lower sugar option, look for sugar-free pie filling and reduced-sugar whipped topping. However, sugar-free marshmallow creme is very hard to find, so enjoy in moderation!
• Fruit Swaps: Strawberry, blueberry, raspberry, apple, or peach pie fillings all work beautifully here.