Cherry Cheesecake Dip is one of those tasty dishes that has been around forever. In the 20+ years, I’ve been making this, I’ve seen many variations. Some recipes call for whipped topping while others call for marshmallow fluff. Some recipes call for cinnamon while others don’t. Today, I’m here to share the recipe that I use. It’s one that’s been passed down through two generations of women. It’s simple, tasty, and not too sweet. It’s a perfect dip for graham crackers, vanilla cookies, and as my mom suggested, a great topping for bagels.
Seriously Easy No Bake Cherry Cheesecake Dip
- 1 8 oz block of cream cheese (softened to room temperature)
- 1 1/2 cup of heavy whipping cream
- 3/4 cup of powdered sugar
- 1/2 tsp of cinnamon + 1/4 tsp additional for garnishing
- 1 tsp pure vanilla extract
- 1 21 oz can of cherry pie filling (I always use this one)
In a large bowl, combine the cream cheese and cream. Beat until fluffy.
Add vanilla and combine.
Add the powdered sugar and cinnamon and mix (with a beater) until it’s light and fluffy.
Evenly spread the mixture into a small flat dish (I used a casserole dish).
Add the cinnamon garnish–lightly sprinkling over the mixture.
Pour the cherry pie filling on top, cover and refrigerate.
Remove 30 minutes before serving.
Download a copy of the recipe by clicking on the link below:
Sometimes I like to get all fancy and serve the dip in these Depression-era glass flutes my mother passed down to me. If it’s a special occasion, I serve the Pumpkin Spice Dip the same way. If you don’t have old glass flutes lying around (LOL), this dip would look great in mini mason jars.
Mini mason jars help discourage communal re-dipping (if you know what I mean). 😉 I’ll share my home, my food, and my time with you but I don’t want to share your germs or saliva. Ha!
For those of you wondering, there is no overwhelming cinnamon flavor. It’s very subtle. And just right.
Seriously easy and no bake. That’s my kind of recipe!
What types of dips do you like?