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Just five ingredients make up this sweet & smooth Cherry Cheesecake Dip recipe! It’s the perfect appetizer (or no-bake dessert!) for any occasion!

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A bowl of cherry cheesecake dip with a graham cracker taking a scoopful.

No Bake Cherry Cheesecake Dip

When I think about appetizers and finger food, I typically think of savory options…. Jalapeno Popper Pinwheels, Pickle Wrap Dip, etc. And it’s no secret – I’ve got a huge sweet tooth!! This dip has a more fluffy texture than a traditional cheesecake, making it perfectly dippable!

This Cherry Cheesecake Dip is made with simple ingredients and always a huge hit for baby showers, bridal showers, holiday gatherings, an after school snack and everything in between!

Ingredients needed to make Cherry Cheesecake Dip.

Ingredients Needed

  • Cream Cheese – It’s much easier to work with if it’s room temperature or softened up a bit.
  • Powdered Sugar
  • Lemon Juice – Fresh or bottled lemon juice is fine.
  • Whipped Topping – aka Cool Whip.
  • Cherry Pie Filling – or change it up with other fruits!

How to Make Cherry Cheesecake Dip

This dip is a family favorite for many reasons, but I think the best part is how simple it is to make!

First, in a large bowl, you’ll mix up the cream cheese really well so it’s nice and smooth. I find it easiest to do with stand mixer or hand mixer.

Powdered sugar added to a bowl with cream cheese.

Then, add the powdered sugar and lemon juice is added and mixed until smooth.

Whisk stirring a no bake cheesecake dip.

Next up, the Cool Whip is added and stirred into the cream cheese mixture. (You can also make your own whipped topping with heavy cream)

Spread the cheesecake mixture into the bottom of a pie pan or a shallow bowl.

Cheesecake mixture spread into the bottom of a platter.

Top with cherry pie filling (or you favorite fruit pie filling), cover with plastic wrap and refrigerate until you’re ready to serve.

Be sure to grab this easy cheesecake dip printable recipe below!

Overhead shot of a cherry cheesecake dip in a white bowl with dippers on the side.

Serving Suggestions

The options for “dippers” with this dip are endless!! Here are a few of my favorite dippers:

  • Graham crackers (My favorite option as it feels like you’re eating the creamy dip with a graham cracker crust!)
  • Vanilla wafers
  • Animal crackers
  • Gingersnap cookies
  • Pretzels
Close-up shot of a cherry cheesecake dip.

Cheesecake Dip Variations

Strawberry Cheesecake Dip – Use strawberry pie filling on top instead of cherry. (Any fruity pie filling would work, really!)

Chocolate Chip Cheesecake Dip – Skip the lemon juice and pie filling and stir in 1 teaspoon vanilla extract and 1/2 cup mini chocolate chips.

Funfetti Cheesecake Dip – Stir in 1/4 cup sprinkles (jimmies are the best option as they don’t bleed into the cheesecake as much as others) and skip the fruit pie filling.

Lightened-Up Cheesecake Dip – Use 1/3 less fat cream cheese, decrease the powdered sugar to 1/2 cup, use light Cool Whip and top with fresh fruit (fresh strawberries, blueberries, raspberries) rather than pie filling.

Dessert Cups – Love the dip, but want to have it portioned out? Here’s a fun twist. Scoop the cheesecake filling in small cups and top with the pie filling. Press a few dippers in with each cup right before serving!

No bake cherry cheesecake dip on a chocolate pretzel.

How to Store Leftover Cheesecake Dip

Store leftovers in an airtight container. I don’t recommend freezing this dip as the pie filling won’t have the same texture after the freeze-thaw process.

Closeup of cherry cheesecake dip.

Cherry Cheesecake Dip

Author: Kelsey
Prep Time 10 minutes
Total Time 10 minutes
12 1/4 cup servings
Just five ingredients make up this sweet & smooth Cherry Cheesecake Dip recipe! It's the perfect appetizer (or no-bake dessert!) for any occasion!

Ingredients
 

  • One 8-ounce package cream cheese softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups whipped topping (half of an 8-ounce tub)
  • 1 cup cherry pie filling
  • graham crackers, pretzels, vanilla waters, or other dippers!

Instructions

  • Add the softened cream cheese to a mixing bowl and mix until smooth.
  • Add the powdered sugar and lemon juice and stir until incorporated.
  • Stir in the whipped topping and mix until smooth.
  • Spread the cheesecake mixture into the bottom of a pie plate or shallow bowl.
  • Spoon the pie filling over the cheesecake and carefully spread out to an even layer.
  • Refrigerate until ready to serve.

Nutrition

Calories: 153.84kcal | Carbohydrates: 19.16g | Protein: 1.5g | Fat: 8.2g | Saturated Fat: 4.86g | Polyunsaturated Fat: 0.35g | Monounsaturated Fat: 2.17g | Trans Fat: 0.22g | Cholesterol: 24.79mg | Sodium: 64.49mg | Potassium: 62.71mg | Fiber: 0.15g | Sugar: 11.52g | Vitamin A: 310.63IU | Vitamin C: 1.36mg | Calcium: 28.73mg | Iron: 0.09mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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