Cherry Cheesecake Dip is made with light ingredients but is so rich and creamy! It’s all of the cheesecake flavor without all of the work!
Cherry Cheesecake Dip is a delicious, no-bake dessert dip that takes just minutes to make. This tasty dip has a layer of rich and creamy no-bake cheesecake underneath a layer of cherry pie filling.
It’s all of the good parts of cheesecake without all of the work.
It’s perfect for taking along to get-togethers because you can make it when you have a few extra minutes, and then you can toss it in the fridge until you’re ready.
Ingredients and substitutions
This easy dip recipe is made with just 5 simple ingredients – no marshmallow fluff necessary!
- Cream cheese: Over the years, I’ve made this recipe with full-fat cream cheese, 1/3-less fat cream cheese, and Greek yogurt cream cheese. All three types of cream cheese have worked well. However, I don’t recommend using fat-free cream cheese in this recipe.
- Non-dairy whipped topping: I’ve used Cool Whip and Tru-Whip in this recipe.
- Greek yogurt: Plain, nonfat Greek yogurt, 2%, or full-fat Greek yogurt will work. Full-fat or lite sour cream will also work.
- Sweetened condensed milk: Regular or fat-free sweetened condensed milk will work.
- Cherry pie filling
How to make cherry cheesecake dip
Step 1: Beat cream cheese in a large bowl until softened.
Step 2: Mix in Greek yogurt and sweetened condensed milk until combined.
Step 3: Fold in whipped topping just until combined.
Step 4: Spread into a dish.
Step 5: Top with cherry pie filling.
Step 6: Chill until ready to serve. Serve with graham crackers, vanilla wafers, pretzels, or other desired dippers.
Serving suggestions
It’s perfect served with graham crackers (for that traditional cheesecake taste), vanilla wafers, or pretzels (if you prefer a little salty with your sweets).
Storage
Store any leftover dip in an airtight container in the refrigerator. The dip will keep for up to 4 days when properly stored in the fridge.
More easy dessert recipes!
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Cherry Cheesecake Dip
Ingredients
- 8 ounce cream cheese softened
- 1 cup Greek yogurt
- 1/2 cup sweetened condensed milk
- 10 ounce non-dairy whipped topping
- 21 ounce can cherry pie filling
Instructions
- In a large bowl, beat cream cheese until softened.
- Mix in Greek yogurt and sweetened condensed milk until combined.
- Fold in whipped topping just until combined.
- Spread into a dish.
- Top with cherry pie filling.
- Chill until ready to serve.
- Serve with graham crackers, vanilla wafers, pretzels, or other desired dippers.
Notes
- Cream cheese: Over the years, I’ve made this recipe with full-fat cream cheese, 1/3-less fat cream cheese, and Greek yogurt cream cheese. All three types of cream cheese have worked well. However, I don’t recommend using fat-free cream cheese in this recipe.
- Non-dairy whipped topping: I’ve used Cool Whip and Tru-Whip in this recipe.
- Greek yogurt: Plain, nonfat Greek yogurt, 2%, or full-fat Greek yogurt will work. Full-fat or lite sour cream will also work.
- Sweetened condensed milk: Regular or fat-free sweetened condensed milk will work.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Shannah says
I make this every year. Thank you for the crowd pleaser!
Kate says
Yay! I’m so glad to hear that!
Martina says
Easy and delicious!
Kate says
Thank you!
Jeanne Doege says
I love this recipe. It’s always a favorite no matter where I take it.
Kate says
Thank you! I’m glad it’s been a hit!
Chris says
This was sooo good at one point I just crushed the graham crackers and grabbed a spoon!!!
Kate says
Thank you!
Lucy says
Excelente receta Kate, felicidades, me gustan mucho 👍🏼🤗
Kate says
Thank you! I’m glad you liked it!
April Mae says
AMAZING!! Made this for dessert tonight. Me and my husband LOVED it !! Tastes just like cheesecake!
Kate says
Thank you! I’m so glad that it was a hit! =)
Morgan Stuart says
What size do you use for this? Thanks
Kate says
Hi! The dish that I use isn’t marked with a size, but it’s about a 1 quart dish.
Kristy says
What is nondairy whipped topping
Kate says
It’s like cool whip or truwhip. Hope that helps!
Tina says
I’m excited about makiing this for a pot luck tomorrow. I saw another pin using a sleeve of crushed Graham crackers as a base. It didn’t use butter and press down the crumbs, so I think I’ll try your cream cheese filling and the other person’s base. I’ll let you know how it turns out. Its a beautiful-looking dish and I think everyone will likle it. Thank you!
Kate says
Sounds yummy! I’d love to hear how it comes out.
Alex says
How far in advance would you say is okay to make this? Ive made it before, the day of, and it was delicious. Just trying to plan agead.
Kate says
I think you could make it a couple days ahead of time. I would just wait to add the cherry topping until just before serving. Also, I’ve found that it sets up some after being in the fridge, so just plan to take it out a bit before serving to let it soften up. Hope that helps! =)
erin says
Hi! i just wanted to let you know that I featured this recipe on my post about Thanksgiving Recipes (mixandmake.com/2017/11/17/easy-thanksgiving-recipes/).
I have made this for a Christmas party before and it’s so easy, and DELICIOUS! Thanks so much for posting this recipe!
Kate says
Glad you liked it! Thanks for including my recipe! =)