Rich, creamy, and wildly snackable, this cherry cheesecake dip blends cream cheese, marshmallow creme, whipped topping, and cherry pie filling into a fluffy, dessert-y dream. Spoon it into a bowl, pop open a box of graham crackers, and try not to eat the whole thing standing over the counter.
This one doesn’t ask much of you. There’s no baking, barely any waiting, and you probably have most of the ingredients hiding in your fridge right now. The cherry topping gets delightfully glossy as it chills, and the whole thing feels like cheesecake that kicked off its shoes and got comfy.
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Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this No Bake Cherry Cheesecake Dip
I mean, it’s whipped dairy and fruit in a bowl, right? What’s not to love? But seriously, if you need a little convincing, here’s why this dip earns a permanent spot in my fridge throughout cherry season.
- Ridiculously simple to make: You just beat, fold, swirl, and chill. No baking, no stress, no apron required (unless you’re feeling fancy).
- Lusciously creamy texture: It’s like the soft center of a cheesecake married a mousse and they invited cherries to the party.
- Perfect for last-minute gatherings: You can toss it together 30 minutes before guests arrive, and still have time to clean the dishes in the sink.
- Plays nicely with all kinds of dippers: Graham crackers, strawberries, even those weird but weirdly good pretzel chips.
- Sweet without being cloying: The tangy cream cheese balances the cherry pie filling so it’s dessert-y but not over the top.
- Make-ahead friendly: Chill it earlier in the day, then just spoon the topping on when you’re ready to go.
Ingredient Notes
Only four ingredients stand between you and dessert greatness. Here’s the scoop on each, in case you want to tweak or get a little curious.
- Cream cheese: Go for full-fat and make sure it’s softened. It makes the dip rich, gently tangy, and super smooth. Skip the low-fat stuff here—texture matters.
- Marshmallow creme: This adds fluff, sweetness, and a kind of nostalgic charm. (It smells a little like childhood, doesn’t it?)
- Whipped topping: Thawed Cool Whip (or a generic) lightens the mixture into something spreadable and scoopable. Homemade whipped cream technically works, but make it super stable.
- Cherry pie filling: You want glossy, ruby-red cherries in syrup. The classic can of filling does the trick here—no need to get fancy.
How To Make This No Bake Cherry Cheesecake Dip
This one comes together faster than you think—even if you get distracted by a spoonful of marshmallow fluff halfway through (it happens).
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Beat the cream cheese: In a big mixing bowl, use an electric mixer to make it completely smooth. Scrape the edges and bottom so there are no hidden lumps—cream cheese has a sneaky way of hiding dry pockets in the corners.
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Add the marshmallow creme: Dollop it in and beat again until everything’s fluffy and uniform. It might feel sticky and slightly chaotic but keep going. The magic smooths out after about a minute or two.
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Fold in whipped topping: Use a spatula (not the mixer!) and gently fold until the whole thing looks like creamy clouds. It should hold shape when you swirl it.
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Scoop and chill: Transfer to a pie dish, square pan, or just your favorite medium bowl. Smooth the top, cover, and pop it in the fridge for at least 30 minutes so everything sets up nice and luscious.
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Add the cherry topping: Just before serving, spoon the cherry pie filling right over the top. If you’re feeling fancy, give it a little swirl for marbled vibes. Serve cold with your favorite dippers.
Storage Options
Got leftovers? First of all, congrats on your self-control. This dip keeps nicely in the fridge for up to 4 days. Just stash it in an airtight container or wrap that dish tightly in plastic wrap before popping it back in the fridge. The cherry topping gets a bit juicier over time, but honestly, that’s not a bad thing.
As for freezing? I don’t really recommend it. The whipped topping and marshmallow don’t always thaw gracefully—it turns weepy and grainy, like a cheesecake with a broken heart. So let’s stick to fresh, okay?
If you want to prep ahead, mix the base up to a day in advance and keep the cherry layer separate until serving. That keeps everything perky and picture-perfect when it hits the table.
Variations and Substitutions
This dip is basically your dessert canvas. Stick with the cherry classic or scribble outside the lines a little—I won’t stop you.
- Other pie fillings: Blueberry, peach, strawberry, or even apple pie filling works beautifully. Peach with cinnamon? Yes please.
- Greek yogurt instead of whipped topping: For a slightly more tangy, protein-packed twist. The texture won’t be quite as fluffy, but still tasty.
- Homemade cherry compote: If you’re feeling ambitious and have fresh cherries on hand, simmer some into a lightly sweet sauce and use that instead of canned filling. Gorgeous and a little extra.
- Swap the base flavor: Add a splash of vanilla or almond extract to the cream cheese mix for an extra note of complexity.
- Top with extras: A sprinkle of toasted coconut, chocolate shavings, or crushed cookies turns this into the kind of dip that gets whispered about at parties.
What to Serve with No Bake Cherry Cheesecake Dip
This dish shines at potlucks, movie nights, and weekday moments when spooning dessert into your mouth feels deeply correct. Here are a few fun pairing ideas:
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Graham crackers or Teddy Grahams: The classic for a reason. Their crispness pairs beautifully with the cloud-like dip. You get crunch, tang, sweet, and a little nostalgia in every bite.
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Vanilla wafers or shortbread cookies: These add a little buttery richness. Vanilla wafers soak up just enough dip without falling apart. Shortbreads bring that dense, crumbly edge that’s strangely satisfying with cherries.
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Fresh fruit: Strawberries, sliced apples, seedless grapes, or even chunks of pineapple. They add a fresh contrast and make you feel slightly healthier about this whole situation.
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Pretzel crisps or sticks: Sweet and salty forever. The salt brings out the richness of the cheesecake base, and the crunch is addictive.
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Peanut butter lovers, take note: I once tried this dip with a few bites of something from my freezer and… oh wow. If you’re into fun freezer desserts like these peanut butter & banana ice cream sandwiches, trust me, you’ll vibe with this pairing.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use homemade whipped cream instead of whipped topping?
You can, but with a little caution. Store-bought whipped topping is stabilized, so it holds up better over time. If you go homemade, make sure it’s whipped to stiff peaks and maybe sneak a bit of cornstarch or powdered sugar into it for extra stability. Just know it might deflate a bit faster in the fridge.
How far in advance can I make cherry cheesecake dip?
You can prep the cream cheese base a full day ahead and store it in the fridge (tightly covered). Add the cherry pie filling just before serving so it doesn’t bleed too much into the dip. If you’re making it for a party, this timing works beautifully—low fuss, high reward.
What dippers go best with this kind of dessert dip?
Graham crackers are the go-to, of course, but don’t stop there! Vanilla wafers, fresh fruit, and mini pretzels are all delicious. Want to get playful? Try dipping shortbread cookies or salty crackers. There’s no wrong move when you’re chasing creamy cherry bliss.
Can I add anything to make this dip even more over the top?
Absolutely. A drizzle of hot fudge or melted chocolate is never a bad idea. You could also do a sprinkle of mini chocolate chips, crushed graham crackers, or even chopped pecans if you’re feeling a little nutty. If you really want to wow people, serve it alongside something fun and savory like these Hanky Panky bites for contrast.
No Bake Cherry Cheesecake Dip
Ingredients
Dip Base
- 8 oz (227 g) cream cheese softened, full-fat recommended
- 7 oz (198 g) marshmallow creme
- 8 oz (227 g) whipped topping thawed (such as Cool Whip)
Topping
- 1 can (595 g) cherry pie filling about 21 oz / 595g
For Serving
- graham crackers, vanilla wafers, pretzel crisps, or fresh fruit for dipping; optional, to taste
Equipment
- Mixing bowl
- Electric mixer
- Spatula
- Serving Dish or Bowl
Instructions
- Beat the cream cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until completely smooth and creamy, scraping down the bowl as needed.
- Add marshmallow creme: Dollop in the marshmallow creme and beat until the mixture is fluffy and fully combined.
- Fold in whipped topping: Using a spatula, gently fold in the whipped topping until light and uniform. Do not overmix.
- Chill: Spoon the mixture into a pie dish, square pan, or bowl. Smooth the top, cover, and refrigerate for at least 30 minutes to set.
- Add cherry topping: Just before serving, spoon the cherry pie filling evenly over the top. Give it a gentle swirl if desired for a marbled look. Serve cold with your favorite dippers.
