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.
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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.Â
Nutrition
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Reader Interactions
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Comments & Reviews
Jackie says
Can you use regular cream cheese (not greek yogurt)?
Kate says
You can use regular cream cheese in place of the Greek yogurt cream cheese.
Brittany says
Do you mix up the non dairy whip topping before hand or do you just mix the powder into the cream cheese?
Brittany says
Mix up according to the directions * or add the powder into the cream cheese?
Kate says
The nondairy whipped topping that you’ll want to use is the frozen kind in a tub – like Cool Whip or Tru Whip. You won’t want the dry mix like Dream Whip. Yes, you will want to mix the Cool Whip/Tru Whip into the cream cheese.
Desri says
I much prefer the Truwhip after now having made it with both. I hadn’t ever heard of Truwhip until this recipe. Thank you for enlightening me to other options. There’s no after taste with Truwhip! Both are delicious, I’m just now sold on Truwhip; however they don’t sell it by my daughter without driving an hour.
Kate says
I’m glad it was helpful! I’ve found Truwhip at both smaller (healthy) grocery stores and at large chains like Walmart. Also, Walmart will usually order it in if they don’t carry it.
Judy says
Can this be made the day before?
Kate says
Absolutely! You may need just to set it out about half an hour or so before you’re ready to serve it because it does set up quite a bit if it’s been in the fridge that long.
Kirsten says
What could I use instead of non dairy ?
Kate says
The non dairy whipped topping is a hard ingredient to find a good sub for. Are you hoping to sub it because of allergies? I might be able to offer a better suggestion if I had more info.
Ivana says
I used Heavy Whipping cream last night. I just beat it until it formed stiff peaks and used some sweetened condensed milk or sugar to sweeten it! Also add a tiny bit if the cream cheese to it that way it stays hard and stiff like the cool whip stuff. :) Thats basically what cool whip is. But without the cream.
Kate says
Thank you for the tip! I wasn’t sure how well whipped cream would hold up without the stabilizers that Cool Whip and Tru Whip have. I really appreciate you coming back to let everyone know that whipped cream worked. =)
Chrissie says
What size dish is best to use?
Kate says
I usually make this in a deep 2 quart dish.
Bonnie says
I made this exactly as the recipe called for except I used strawberry topping instead of cherry. This turned out excellent. This will be on the dessert menu for every party I host now. Thanks for the quick easy recipe.
Kate says
I’m so glad that you liked it! I love to hear that people are enjoying my recipes. Thank you for taking the time to come back and leave a comment!
Debbie says
The recipe does not provide what size dish to use. I’m taking this to a tailgate, so used a 9″ round disposable container with a cover, but with only one can of cherries, it has some sparse areas unlike the photo. The cheesecake portion is a rather thick layer. I think it might work as a bit thinner layer in a larger pan (9×13) with two cans filling & serve more people as an appetizer.
Judy says
I used a 2 quart dish and I think next time I will use a 10 x 13 dish. It will be thinner and I will use 2 cans of cherries. It has a real smooth flavor and I did enjoy this.
Eden Passante says
Cherries are probably the most gorgeous color and topping for any dessert! Great recipe, love it!!
Kate says
Thank you!
Jan says
I’ve made this before but use the Philadelphia brand cream cheese mixture, all ready made up, in the tub from the grocery store. Also used the tub mixture on top of finely crushed graham crackers mixed with butter & pressed into cupcake papers (used the heavier silver papers for strength) for a wedding desert table i was making and topped some with strawberry pie filling & some with blueberry.
Kate says
The individual no-bake cheesecakes sound like a fun twist! Thanks for sharing the idea! =)
Naomie Moore says
This looks absolutely delightful! BUT my girlfriend and I could (unknowingly) polish this off during one episode of Fixer Upper! Still gonna make it though! Thanks!
Kate says
Thank you so much!! This dip + Fixer Upper sounds like the perfect night in to me! =)
Sandy says
Very similar to Philadelphia CC recipe for Cherry Breeze Pierre, which is a family favorite. I’m going to have to try it. Thanks!
Kate says
I’ve never heard of that! I’ll have to check it out. Thank you!
Elizabeth G says
Could I use strawberries instead of cherry filling?
Kate says
I think it would be fine, but if you were planning to have it eaten that same day, it might be better. I’m not sure how the strawberries would be the second day if you had to save it. You could also swap out the cherry for other fruit filling flavors, too.
Meredith Hill says
No, you can’t. The recipe calls for cherries, so that means that NO other kind of fruit can ever be used!! In fact, I heard that one woman tried using blueberry pie filling and the next day, her whole house burned down. Very tragic.
Susan says
^^ Wow.. Well aren’t you a glass of warm milk on a hot day. Dial it down, Rudy McRudeson.
Excited to try this recipe, Kate! Thanks for sharing it!!
Kate says
Thank you! I hope you enjoy it!! =)
Fay says
Lol ?
Stephanie says
Can this be prepared the night before an event? Will it be too hard to dip into? Or could I make the night before and pull out a few hours prior to soften?
Thank you!!
Kate says
Absolutely! Yes, it may be a little hard to dip into straight out of the fridge, so I would set it out a little ahead of time to let it soften up a bit. =)
sherry says
Looks delicious. Thanks to everyone who asked the right questions about greek yogurt cream cheese and Truwhip non dairy whip.
Kate says
Thanks so much! =)
virginia says
Hello, your recipe looks lovely. I don’t know what whipped topping is or looks like….. so how much of the tub of Cool Whip do you use that is in freezer section? Thank you :)
Kate says
Thanks! =) I use an entire 10 oz. container of Tru Whip. It’s sold alongside Cool Whip at Walmart and in the grocery stores here. You could also use an 8 oz. container of Cool Whip instead. Since the Cool Whip container is a little smaller, you may need to add in a bit more sweetened condensed milk and Greek yogurt if it’s too thick.
Sarah says
When beating the ingredients together can i just beat by hand or should I use a mixed?
Kate says
Either way will work! =)
Marianne says
Can you use other pie filling?
Kate says
Hi! Do you mean another flavor of pie filling?
Nita says
I can not find non dairy whippped topping at non of the stores I went to. Im in Columbus Ohio can anybody tell me where i cn get it from, or if I can used another whipped topping….I am trying to make the recipe cherry cheesecake dip that requires non dairy whipped topping.
Kate says
You can use whipped topping like Cool Whip or Tru Whip. I think there may be some other brands, too (So Delicious might have one).
Nita says
Omg….Thanxs so much…..I wasnt sure because everything else in the recipe requires non dairy. Thanxs so much!
Nita says
Kate so I just wanna confirm…so u sayn I can use regular whipped topping correct? My next question is will it still taste rite with all the other ingredients being non dairy?
Kate says
Yes, and, just to be clear, you want to use a frozen whipped topping – like Cool Whip or Tru Whip – not regular whipped cream. Actually, the Greek yogurt cream cheese, Greek yogurt, and sweetened condensed milk are all dairy-based. =)
Carol says
It’s in the freezer department. Ask an associate. Every store has their own brand. Also like the others have mentioned, use COOL WHIP. I’ve never seen Greek yogurt cream cheese where I live. Guess I’ll have to google to hopefully find it.
Kate says
Yes! Cool Whip or TruWhip both work! If you can’t find Greek yogurt cream cheese, you can use regular or reduced-fat cream cheese. =)
Tiffany says
Can I also substitute out the greek yogurt for something else?
Kate says
I think sour cream would be the closest substitute for the Greek yogurt.
Erma Ward says
I think they are referring to Cool Whip. You can find it in the frozen food section. Good luck !
Jerry Meyers says
This looks amazing. I have to make some soon….
Kate says
Thanks! I hope you enjoy it as much as we do! =)
Caren says
Where the heck do you find greek yogurt cream cheese?! I’ve never heard of it but now I have to try it. Your recipe sounds amazing!
Kate says
Thank you! =) I buy it at Walmart, and I’ve also found it at Dillon’s and Kroger stores. They have a whipped and a block version.
Lori says
Do you use the whipped or the block version? Wondering if the block would be harder to mix with.
Kate says
I use the block. I haven’t had any trouble mixing it as long as it has some time to soften first. Hope that helps!