Easy Cherry Cheesecake Dip (No Bake)

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Cherry Cheesecake Dip is a delicious and super easy no-bake dessert dip made with cream cheese, butter, powdered sugar, cinnamon and cherry pie filling. Its best served with pretzels, cookies or graham crackers for dipping.

This easy cheesecake dip recipe is perfect for dessert buffets or as an unexpected after school snack.

Cherry Cheesecake Dip | No Bake Cheesecake surrounded by graham crackers, nilla wafers and pretzels

Why We Love This Cheesecake Dip Recipe

Cheesecake in my opinion needs fruit, so combining fruit pie filling with cheesecake dip is pretty much a no-brainer. You can use any kind of fruit filling, like blueberry, strawberry, peach or Caramel Apple.

This deliciously creamy and super easy Cheesecake Dip is the perfect dessert or party snack to satisfy your sweet tooth. It gives you all the flavors of a cherry cheesecake without any of the work and no one will know that it took only minutes to prepare!

I love the sweet and tart flavor of cherries in my Easy Cherry Smoothie and Cherry Crisp recipes, too.

Ingredients for Cheesecake Dip

  • Cream Cheese – This is half of the dip base, so you want to use full fat, block style cream cheese that’s been allowed to soften on the counter for about an hour.
  • Butter – Same thing with the butter. Use real butter (not margarine) and you can use regular salted butter. Unsalted is fine too, you just might want to add a pinch of salt to balance the sweet flavors of the dip.
  • Heavy Whipping Cream – There are slight difference in the fat content of heavy whipping cream and regular heavy cream, but the two can be used interchangeably.
  • Powdered Sugar – You could use granulated sugar in a pinch, but I prefer powdered sugar. Granulated melts easier and can cause your base to be thin and runny.
  • Cherry Pie Filling – This is easy to find in the baking aisle of your grocery store. Any brand will do, or if you’re so inclined, you can make your own. If you can’t find cherry, you can use another type of chunky fruit filling.
  • Flavorings – Vanilla extract, ground cinnamon and an optional pinch of salt.
  • Dippers – Graham crackers, pretzels, vanilla wafers or other thin cookies.

How To Make It

Get a detailed list of ingredients & instructions in the recipe card below.

No Bake Cheesecake Dips are a perfect dessert for any season as they can be customized with just about any flavor you can think of. Topped with cherry pie filling is my current dessert obsession. The best part is you only need 6 ingredients to make this deliciousness happen!

  • Beat the ingredients together until they are fluffy and creamy. You can add a pinch of salt to enhance the flavor (I actually recommend it). The cinnamon is a small enough amount that it will enhance the flavor without being overpowering and it blends with the cherry surprisingly well.
  • Spread that creamy cheesecake filling onto a shallow platter or pie plate.
  • You can then add your favorite topping. I said this was easy and I meant it…just pour the cherry pie filling and spread it out evenly over the cheesecake base. I like to leave about an inch around the edges so you can sweet the sweet cream cheesecake filling peeking out below the cherry pie filling.
No Bake Cherry Cheesecake Dip Recipe

Serving Suggestions

This is a dessert dip, so something more on the sweet side is pretty much a requirement for dipping. Here’s what I like to use:

  • Graham Crackers – like a cheesecake crust.
  • Vanilla Wafers – Sweet, but not too sweet.
  • Pretzels or Pretzel Crisps I love the contrast of sweet and salty.
  • Chocolate – Wafer cookies, Oreos or chocolate graham crackers.
  • Baked pie crust pieces – Roll out pre-made pie crust dough, sprinkle with granulated sugar, slice, and bake!)

Make Ahead and Storage Tips

How to Prep Ahead: You can make this dip a few hours in advance. Just make the cheesecake base and cover tightly with plastic wrap. Then all you need to do for serving is quickly add the topping.

Storage: This dip is best enjoyed within 24 hours. If you have leftovers, cover tightly and chill and you can save for up to 2 days. Freezing is not recommended.

Cherry Cheesecake Dip on a pretzel

More Dessert Dips Recipes

Clear Glass Pie Plate: For layered dips and desserts, a clear glass dish is a must so your guests can see all of the pretty layers and know what lies beneath.

Hand mixer – Helpful for beating the cream cheese, and also for shredding chicken. Love this brand because it’s got it’s own storage case to keep the beaters handy and the cord stowed away.

Silicone Spatula – Perfect for scraping the sides of the bowl and for spreading creamy dips.

Cherry Cheesecake Dip on a pretzel with graham cracker and vanilla wafers.
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A close up of Cherry Cheesecake Dip

Cherry Cheesecake Dip

4.50 from 4 votes
Cherry Cheesecake Dip is an easy dessert dip made with sweetened cream cheese and cherry pie filling. Serve with graham crackers or pretzels.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 336kcal

Ingredients
  

  • 8 ounce block cream cheese softened
  • 2 tablespoons salted butter softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 20 ounce can cherry pie filling
  • Graham crackers, pretzels or vanilla wafers for dipping

Instructions
 

  • Beat butter and cream cheese in a medium mixing bowl until fluffy. Beat in heavy cream, powdered sugar, vanilla, cinnamon and a pinch of salt until light and fluffy.
  • Pour into a shallow dish, like a pie plate. Spread the cherry pie filling evenly over the top, leaving about an inch around the edges.
  • Keep refrigerated until ready to serve. Serve chilled with graham crackers, pretzels, vanilla wafers or even baked pie crusts pieces!

Notes

Nutritional facts do not include optional dippers.
How to Prep Ahead: You can make this dip a few hours in advance. Just make the cheesecake base and cover tightly with plastic wrap. Then all you need to do for serving is quickly add the topping.
Storage: This dip is best enjoyed within 24 hours. If you have leftovers, cover tightly and chill and you can save for up to 2 days. Freezing is not recommended.

Nutrition

Calories: 336kcalCarbohydrates: 29gProtein: 3gFat: 24gSaturated Fat: 14gCholesterol: 79mgSodium: 140mgPotassium: 136mgFiber: 1gSugar: 8gVitamin A: 1051IUVitamin C: 3mgCalcium: 55mgIron: 1mg

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. This looks great! I am going to have to try this. I was just wondering what the kosher salt is used for and where u would add it? It kind of threw me off due to the fact that it is not in the directions.

    1. Oh I see I missed that in writing out the recipe. A pinch of salt is added to balance the sweetness of the cream cheese. It’s totally optional though, you don’t have to add it.

    1. It’s resting on a wood slice that I bought at World Market several years ago. You could set it on a cutting board or any platter that’s larger than the pie plate.