Cherry Cheesecake Dip (No Marshmallow Fluff)
This Cherry Cheesecake Dip is an easy no-bake dessert made in one bowl. Cream cheese, sour cream, and cold heavy cream whip into a light, scoopable filling, then get topped with cherry pie filling and buttery graham cracker crumbs. There's no marshmallow fluff or Cool Whip, just real cheesecake flavor. Make it ahead for holidays, potlucks, and parties, and serve it chilled with graham crackers, vanilla wafers, or shortbread cookies.
Servings: 12
Calories: 92kcal
Equipment
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Small microwave-safe bowl
- 9-inch pie dish or shallow serving dish
- Measuring cups and spoons
Ingredients
For the cheesecake dip
- 2 (8-ounce) blocks full-fat cream cheese softened to room temperature
- ½ cup powdered sugar
- ½ cup full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon fine salt
- ½ cup heavy whipping cream cold
For the topping
- 1 (21-ounce) can cherry pie filling do not drain
- 3 tablespoons graham cracker crumbs finely crushed
- 1 tablespoon unsalted butter melted
For serving
- graham crackers, vanilla wafers, or shortbread cookies
Instructions
- Add the softened cream cheese to a medium mixing bowl and beat on medium speed for 1 to 2 minutes, until completely smooth with no lumps. Scrape down the sides of the bowl with a rubber spatula.
- Add the powdered sugar, sour cream, vanilla extract, lemon juice, and salt. Beat on medium-low speed until smooth and fully combined, about 1 minute. Scrape down the bowl again.
- With the mixer running on low, slowly pour in the cold heavy cream. Increase the speed to medium-high and beat for 2 to 3 minutes, until the dip is thick and fluffy and holds soft peaks when you lift the beaters.
- Spread the cheesecake mixture evenly into a deep 9-inch pie dish or shallow serving dish. Cover and refrigerate for at least 30 minutes, until slightly set.
- Spoon the cherry pie filling over the chilled cheesecake layer and gently spread it toward the edges, leaving a small border of cheesecake showing if you like.
- Melt the butter in a small microwave-safe bowl, 15 to 20 seconds. Stir in the graham cracker crumbs until they look like damp sand. Just before serving, sprinkle the buttery crumbs around the outer edge of the dip. Serve chilled with graham crackers, vanilla wafers, or shortbread cookies.
Video
Notes
Cooking Notes
Soften the cream cheese fully and beat it smooth before adding anything else. Keep the heavy cream cold so the dip whips up thick and fluffy. Add the crumbs just before serving.
Tips for Best Results
- Beat the dip until it holds soft peaks so it’s thick enough for dipping.
- Chill the base for at least 30 minutes so the cherries stay on top.
- Use full-fat block cream cheese for a dip that holds its shape.
- Sprinkle the buttery crumbs on at the last minute so they stay crunchy.
Nutrition
Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 48mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 0.1mg
