Cherry Cheesecake Dip

6 Servings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes

Cherry Cheesecake Dip is the perfect blend of appetizer and dessert dip, with cream cheese, powdered sugar, and cherry pie filling. 

Just like the Gingerbread Cheesecake Dip that I’ve made in the past, Cherry Cheesecake Dip is a tasty dessert dip that you can serve up at your office Christmas party, at Thanksgiving dinner, or whenever you need something sweet and delicious to dunk cookies and crackers in. I have a bunch of other variations on cheesecake dip on my Dessert Recipe Page, if you’re looking for more inspiration.

Cherry Cheesecake Dip with graham cracker dipper


Cherry Cheesecake Dip is the perfect sweet party dip for potlucks and holiday parties, since it’s one of the easiest no bake dessert recipes you’ll ever try. Plus, if you have kids who want to help out in the kitchen, this is a great first-time recipe to try with them, since it’s all about blending ingredients together in a mixing bowl, and you don’t need to worry about anyone accidentally burning themselves. The clean up is also super easy, because you’re really only using a mixing bowl and a baking dish, so you won’t have a mountain of dirty dishes to clean up when everything’s finished. 

You can serve Cherry Cheesecake Dip as an appetizer dessert dip, and you can make it look extremely fancy by serving it on a holiday serving tray with an assortment of dippers. The cheesecake mixture gets very pliable when chilled,  so you can even shape it like a cheese ball to look extra gourmet. I mixed everything by hand, but you can also use a stand mixer. Just don’t use a high speed, keep it on the lower settings and use a splash guard or you may end up wearing your dip instead of serving it.


If you decide to shape your Cheesecake Dip like you would a cheese ball, there’s a very simple way to do it that will spare you a lot of work. Start by chilling the dip in the fridge until it is firm but not rock hard. Then get a large sheet of plastic wrap and scoop the dip onto it. Fold the plastic wrap with the dough into a cylinder shape and then gently roll it in circles on a flat surface until it makes a sphere. It may take you a few tries to get going, but it is a lot easier than it sounds. 

Cherry Cheesecake Dip without cherry pie filling on the side


  • Yogurt: You can make this same delicious Cherry Cheesecake Dip with greek yogurt instead of cream cheese if you want something a little healthier. Greek yogurt Cheesecake Dip is made pretty much exactly the same way, all you have to do is exchange the cream cheese for yogurt. I would also recommend serving the dip chilled if you use yogurt in order to keep it from being runny. 
  • Flavors: You can use different flavors of pie filling to change the entire taste of the dip. Some of my favorites are lime, blueberry, and strawberry cheesecake dip. You can also add a little bit of caramel or even mini marshmallows to the fruit flavor cheesecake dip to make it richer and more dessert like.

scoop of Cherry Cheesecake Dip on graham cracker dipper


  • What is cheesecake dip? It’s all of the ingredients for a no-bake cheesecake served in a large bowl with varieties of crackers and cookies for dipping.
  • What to eat with cheesecake dip? There are all sorts of dippers you can use. Try vanilla wafers, pretzels, graham crackers, or even sugar cookies. They all have a nice snap that make them perfect for the job!



  • Serve: Due to the dairy in it, you shouldn’t let the Cherry Cheesecake Dip sit out at room temperature for longer than 2 hours.  
  • Store: If you keep it properly sealed in an airtight container, Cherry Cheesecake Dip will stay good for up to 4 days in the fridge before you should get rid of it. 
  • Freeze: Technically, you can keep Cherry Cheesecake Dip in the freezer for about 2 weeks. However, cream cheese is very difficult to thaw correctly, so I recommend eating this dip fresh.

Cherry Cheesecake Dip on dessert platter with assorted dippers

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Cherry Cheesecake Dip

Cherry Cheesecake Dip is the perfect blend of appetizer and dessert dip, with cream cheese, powdered sugar, cherry pie filling, and more.
Yield 6 Servings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 8 ounces cream cheese , softened
  • 1 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • 21 ounce can cherry pie filling


  • In a medium bowl, beat cream cheese until fluffy.
  • Add heavy cream, powdered sugar, vanilla, and cinnamon and beat until light and fluffy.
  • Spread mixture into a small baking dish then pour cherry pie filling on top.
  • Serve at room temperature (or chilled) with your choice of dippers.


Calories: 400kcal | Carbohydrates: 42g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 306mg | Potassium: 254mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1098IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 1mg

Creamy Cherry Cheesecake Dip collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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