I’ve got a quick Cherry Cheesecake Dip With Cool Whip that starts with cream cheese, marshmallow creme, Cool Whip and a jar of cherry pie filling. It’s built for graham crackers, vanilla wafers or fresh strawberries. Read on if you want the simple shortcut I use for fuss-free dessert.

Jump to Recipe

I never set out to make a viral snack but this Cherry Cheesecake Dip With Cool Whip kind of fell into my lap and now I bring it to every party. I mash together 8 oz cream cheese softened to room temp with a 7 oz jar marshmallow creme (marshmallow fluff), add 1 teaspoon vanilla extract, then fold in an 8 oz tub frozen whipped topping thawed until it’s pillowy and a little ridiculous.

A pinch of salt makes the sweetness sing. Spoon a glossy layer of 1 can 21 oz cherry pie filling on top and you’ve basically got Cherry Cheese Dessert meets Cherry Cool Whip Pie, only faster and messier.

Serve with graham crackers, vanilla wafers or fresh fruit like strawberries or apple slices and watch people blink like they just found hidden treasure. I promise it looks fancier than it is, and yeah you’ll probably want to hide the recipe card.

Why I Like this Recipe

– I love how it tastes, its sweet cherry on top and the fluffy cream cheese mixture is creamy and light, it melts in my mouth and feels like dessert but not too heavy.
– I like that it’s stupid easy and no bake, I can whip it up in like 10 minutes if I soften the cream cheese and warm the marshmallow jar for a few secs, no messing with ovens or timers.
– I like that everyone digs it, kids and adults both, it’s party friendly and looks fancy when you spoon the cherry filling on top so I get compliments even though it’s simple.
– I like that it’s flexible, I serve it with graham crackers, vanilla wafers or fruit depending on who’s coming, and leftovers keep in the fridge so I can snack on it for days.

Ingredients

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Cream cheese: Rich source of fat and protein, adds tangy, creamy base and slight salty note
Marshmallow creme: Mostly sugar carb, makes dip very sweet and fluffy, little nutritional value
Frozen whipped topping: Light texture, mostly air and sugar, keeps dip airy but adds carbs
Cherry pie filling: Sugary cherries give jammy sweet tart flavor, some fiber and vitamin C
Vanilla extract: Tiny amount adds warm aroma and depth, it’s got no calories or nutrients
Graham crackers and fruit: Graham crackers add carbs and crunch, fruit gives freshness, fiber, less sugar
Pinch of salt: Tiny boost to flavors, balances sweetness, no nutrition impact
Fresh strawberries: Fresh fruit adds vitamins, fiber, tartness, cuts sweetness nicely

Ingredient Quantities

8 oz cream cheese softened to room temp

7 oz jar marshmallow creme (marshmallow fluff)

1 teaspoon vanilla extract

8 oz tub frozen whipped topping thawed (Cool Whip)

1 can 21 oz cherry pie filling

pinch of salt

for serving: graham crackers, vanilla wafers or fresh fruit like strawberries or apple slices

How to Make this

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1. Remove cream cheese from fridge and let it sit 30 minutes so it softens to room temp, this makes it much easier to beat smooth.

2. In a medium bowl beat the 8 oz softened cream cheese with a pinch of salt and 1 teaspoon vanilla until very smooth, scrape the sides so no lumps hide there.

3. Add the 7 oz jar marshmallow creme and beat again until fully combined and glossy, if the marshmallow is stiff warm the jar 10 to 15 seconds in the microwave to loosen it but dont melt it.

4. Gently fold in the thawed 8 oz tub of Cool Whip using a rubber spatula, fold only until streaks disappear so the dip stays light and fluffy, overmixing will make it dense.

5. Transfer the cheesecake mixture to a serving bowl and smooth the top with the spatula.

6. Spoon the 21 oz can of cherry pie filling over the top, you can either spread it evenly or leave a big spoonful in the middle for a pretty mountain of cherries, swirl lightly with a knife if you want a marbled look.

7. Chill the dip at least 30 minutes in the fridge to let it set and for flavors to meld, longer makes it firmer and easier to scoop.

8. Serve with graham crackers, vanilla wafers or fresh fruit like strawberries or apple slices, everyone will dunk and love it.

9. Store leftovers covered in the fridge for up to 3 to 4 days, give it a quick stir before serving again if the topping separates a bit.

Equipment Needed

1. Refrigerator (for softening cream cheese and chilling the dip)
2. Microwave (optional, to loosen marshmallow creme)
3. Medium mixing bowl (2 to 3 quart)
4. Electric hand mixer or stand mixer with beaters (or a sturdy whisk)
5. Rubber spatula (for folding and smoothing)
6. Measuring spoon (1 teaspoon)
7. Spoon or small ladle (to spoon pie filling)
8. Serving bowl (for the finished dip)
9. Knife or butter knife (to swirl the topping if desired)
10. Can opener (for the 21 oz cherry pie filling)
11. Plate or platter for graham crackers, wafers or fruit
12. Kitchen timer or phone timer

FAQ

Can I make this ahead of time? Yes you can. Assemble the cream cheese, marshmallow creme and whipped topping up to 24 hours before serving, cover and chill. Keep the cherry pie filling separate until just before serving or it will make the dip watery.

What if my dip is too runny? Chill it longer first, that often fixes it. If it still seems loose, fold in a little more softened cream cheese or extra thawed whipped topping, or stir in a tablespoon of instant vanilla pudding mix to help thicken and stabilize.

Can I swap ingredients or use lighter versions? Sure. Use Light Cool Whip or lower fat cream cheese but expect a softer texture. Homemade whipped cream works but add a stabilizer like a tiny bit of gelatin or instant pudding so it holds up. Marshmallow fluff can sometimes be swapped with melted mini marshmallows, strained, but the texture will change.

Can I freeze the dip? Not really recommended. Freezing will make the whipped topping and cream cheese separate and get grainy. You can freeze the cherry pie filling by itself, but for best texture serve the dip fresh or refrigerated.

How long will leftover dip keep? Stored in an airtight container it will last about 3 to 4 days in the fridge. Give it a quick stir before serving, and if it smells odd or looks weepy toss it.

What are good dippers and are there allergy friendly options? Great choices are graham crackers, vanilla wafers, strawberries, apple slices or pretzels for a salty contrast. For gluten free use GF crackers or fruit. For dairy free try dairy free cream cheese and coconut whipped topping but check the marshmallow fluff for gelatin since many versions are not vegan.

Cherry Cheesecake Dip Recipe Substitutions and Variations

Cream cheese: Neufchatel (same texture, lower fat) or mascarpone for a richer, creamier dip, or try 8 oz thick Greek yogurt strained to remove excess liquid for a lighter tangy version
Marshmallow creme: 1 cup mini marshmallows melted with 1 tbsp water and 1 tsp corn syrup gives a very similar texture and sweetness, or use store marshmallow topping
Frozen whipped topping: 1 cup heavy cream whipped to soft peaks then folded in, or chilled canned coconut cream whipped for a dairy free swap
Cherry pie filling: 1 1/2 cups cherry preserves thinned with a squeeze of lemon makes it spreadable, or simmer fresh cherries with 2 tbsp sugar and 1 tsp cornstarch for a fresher fruit flavor

Pro Tips

1. Let the cream cheese get truly room temp before beating it, otherwise you’ll fight lumps; if you gotta speed it up zap it 8 to 12 seconds in the microwave then stir, dont let it get hot or greasy.
2. Loosen the marshmallow creme first by warming the jar under hot tap water or 10 to 15 seconds in the microwave, stir until pliable; overheating will make the dip too runny.
3. Fold the whipped topping in gently with a rubber spatula and stop the moment streaks disappear, overmixing knocks the air out and turns the dip dense.
4. Chill at least 30 minutes but longer is better, 1 to 2 hours firms it up and makes scooping cleaner; if the cherry topping weeps a bit, spoon off excess syrup or briefly blot before serving.
5. Balance the sweetness by serving with tart fruit like apple slices or strawberries and try swapping half the cream cheese for mascarpone or adding a tiny squeeze of lemon if you want a less sweet, silkier bite.

Cherry Cheesecake Dip Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I've got a quick Cherry Cheesecake Dip With Cool Whip that starts with cream cheese, marshmallow creme, Cool Whip and a jar of cherry pie filling. It's built for graham crackers, vanilla wafers or fresh strawberries. Read on if you want the simple shortcut I use for fuss-free dessert.

Servings

servings

Calories

348

kcal

Equipment: 1. Refrigerator (for softening cream cheese and chilling the dip)
2. Microwave (optional, to loosen marshmallow creme)
3. Medium mixing bowl (2 to 3 quart)
4. Electric hand mixer or stand mixer with beaters (or a sturdy whisk)
5. Rubber spatula (for folding and smoothing)
6. Measuring spoon (1 teaspoon)
7. Spoon or small ladle (to spoon pie filling)
8. Serving bowl (for the finished dip)
9. Knife or butter knife (to swirl the topping if desired)
10. Can opener (for the 21 oz cherry pie filling)
11. Plate or platter for graham crackers, wafers or fruit
12. Kitchen timer or phone timer

Ingredients

8 oz cream cheese softened to room temp
7 oz jar marshmallow creme (marshmallow fluff)
1 teaspoon vanilla extract
8 oz tub frozen whipped topping thawed (Cool Whip)
1 can 21 oz cherry pie filling
pinch of salt
for serving: graham crackers, vanilla wafers or fresh fruit like strawberries or apple slices

Directions

Remove cream cheese from fridge and let it sit 30 minutes so it softens to room temp, this makes it much easier to beat smooth.
In a medium bowl beat the 8 oz softened cream cheese with a pinch of salt and 1 teaspoon vanilla until very smooth, scrape the sides so no lumps hide there.
Add the 7 oz jar marshmallow creme and beat again until fully combined and glossy, if the marshmallow is stiff warm the jar 10 to 15 seconds in the microwave to loosen it but dont melt it.
Gently fold in the thawed 8 oz tub of Cool Whip using a rubber spatula, fold only until streaks disappear so the dip stays light and fluffy, overmixing will make it dense.
Transfer the cheesecake mixture to a serving bowl and smooth the top with the spatula.
Spoon the 21 oz can of cherry pie filling over the top, you can either spread it evenly or leave a big spoonful in the middle for a pretty mountain of cherries, swirl lightly with a knife if you want a marbled look.
Chill the dip at least 30 minutes in the fridge to let it set and for flavors to meld, longer makes it firmer and easier to scoop.
Serve with graham crackers, vanilla wafers or fresh fruit like strawberries or apple slices, everyone will dunk and love it.
Store leftovers covered in the fridge for up to 3 to 4 days, give it a quick stir before serving again if the topping separates a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.