Cherry Cheesecake Dip
Cherry cheesecake dip is an irresistible treat made with cream cheese, marshmallow fluff, and whipped topping, that is topped with yummy cherry pie filling.
Ingredients
- 8 ounces cream cheese softened
- 1 teaspoon clear vanilla flavoring
- ¼ teaspoon almond extract
- 7 ounces marshmallow fluff
- 8 ounces whipped topping thawed
- 21 ounces cherry pie filling
- Graham crackers for dipping
Instructions
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the cream cheese, clear vanilla, and almond extract for 1½ minutes until smooth.
- Add the marshmallow fluff and continue mixing on medium speed for another 1 to 1½ minutes until smooth.
- Fold in the whipped topping until completely incorporated.
- Evenly spread the cheesecake into an 8x8-inch glass baking dish.
- Top the cheesecake with the canned cherry pie filling. Cover and chill in the refrigerator for 1 hour before serving with graham crackers.
Notes
This dip can be made up to a day ahead of time and kept in the fridge covered in plastic wrap until you are ready to serve it.
Make sure the cream cheese is at room temperature, so you don’t have any lumps in the cream cheese mixture.
Try not to leave this dip out at room temperature for longer than two hours at a time. If you reach that time, pop it in the fridge for at least 30 minutes before pulling it out again.