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!
It’s time to break out the no-bake recipes! With the weather warming up, I start to make a lot more recipes that don’t require turning the oven on – like this Cherry Cheesecake Dip.
It’s also 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.
Best of all, it tastes great! The cheesecake filling is light and fluffy and rich and creamy.
It’s all of the good parts of cheesecake without all of the work.
The creamy cheesecake filling is topped with cherry pie filling for a sweet/tart bit of fruit-y goodness.
Do I have to use Greek yogurt cream cheese?
I like to use Greek yogurt cream cheese in this recipe. It has more protein than regular cream cheese, and I’ve found that it tastes and acts like regular cream cheese in recipes.
If you prefer, you can use regular or 1/3-less fat cream cheese instead. However, I don’t recommend using fat-free cream cheese in this recipe.
What should I serve with this dip?
Check out this video to see just how simple it is to make this dip!
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Cherry Cheesecake Dip
Ingredients
- 8 ounce Greek yogurt cream cheese (softened)
- 10 ounce non-dairy whipped topping
- 1 cup plain nonfat Greek yogurt
- 1/2 cup fat-free sweetened condensed milk
- 21 ounce can cherry pie filling
Instructions
- Beat together cream cheese and nondairy whipped topping until well-combined.
- Mix in Greek yogurt and sweetened condensed milk 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.
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! =)