No Bake Cherry Cheesecake Dip
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. No baking required—just beat, fold, chill, and serve with your favorite dippers!
8
servings
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.
Notes
This dip keeps well, covered, in the fridge for up to 4 days. For best texture, assemble the dip base ahead and add the cherry topping just before serving. Not recommended for freezing, as the texture will change. Variations: try different pie fillings, add a splash of vanilla or almond extract, or top with toasted coconut, chocolate shavings, or cookie crumbs.
Nutrition
Calories: 290kcal | Carbohydrates: 42g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 120mg | Potassium: 45mg | Sugar: 34g | Vitamin A: 350IU | Calcium: 40mg | Iron: 0.3mg