Cherry Cheesecake Dip Food

CHERRY CHEESECAKE

Steps:

• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
• Pour cherry pie filling on top of pie. Serve.

CHERRY CHEESECAKE DIP

Steps:

• Beat together the cream cheese and marshmallow cream until creamy and well blended.
• Add half the whipped topping and blend well. Add the remaining whipped topping and fold in to maintain the light texture.
• Transfer the filling to a pie plate or small casserole dish. Spoon cherry pie filling over the top.
• Serve with assorted dippers like sugar wafers, graham crackers, and/or Nilla wafers.

EASY CHERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Place the cream cheese in a bowl in the microwave.
• Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese).
• Add sugar to cream cheese and beat it with an electric mixer until smooth.
• Add eggs and vanilla and blend until smooth.
• Pour into ready made crust.
• Bake at 350 degrees for 25 to 30 minutes.
• Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.
• Let cool.
• Top with cherry pie filling and chill.

CHERRY CHEESECAKE DIP (NO BAKE)

Steps:

• With a mixer, combine softened cream cheese and powdered sugar on medium speed until combined.
• Add vanilla and greek yogurt. Continue mixing until well combined and fluffy.
• Spread over a plate and top with cherry pie filling.
• Refrigerate until serving. Serve with graham crackers for dipping.

CHERRY CHEESECAKE DIP (+VIDEO)

Steps:

• Mix together cream cheese and marshmallow fluff until smooth.
• Then add in COOL WHIP and combine well.
• Spread into a 2-quart dish or plate.
• Then top with cherry pie filling. Keep chilled until ready to serve.

CHERRY CHEESECAKE DIP WITH COOL WHIP

Steps:

• It is important to prep for this dip and pull out and unwrap cream cheese to soften on the counter at room temp. This usually takes about 15-20 minutes. Softening cream cheese will help make combining further ingredients easier. I do not recommend microwaving cream cheese to soften it as it can melt quite quickly. Additionally, Cool Whip topping should not be frozen.
• Add softened cream cheese to a mixing bowl and beat until smooth.
• Add marshmallow cream and combine well, beating till smooth.
• Now dump in Cool Whip topping and beat all ingredients together until smooth and spreadable.
• Carefully spread cheesecake dip onto a serving plate.
• Top dip with cherry pie filling.
• Serve cherry cheesecake dip immediately or refrigerate, covered, until ready to serve.
• Dippers usually include shortbread sticks or graham crackers.

CHERRY CHEESECAKE DIP

Steps:

• Refrigerate can of cherry pie filling until ready to use.
• Beat cream cheese until very smooth, about 1 minute. Add sugar, vanilla, and lemon juice and beat until smooth, about 2 minutes. Add sour cream and heavy cream and beat on medium high until smooth, thick and fluffy, about 3-5 minutes.
• Pour filling into a large serving dish (its better for it to be larger than smaller so there is more surface area for the topping). Cover and chill in the refrigerator for at least one hour to set, up to several days.
• When ready to serve, spoon chilled cherry pie filling on top. Best served with gingersnap cookies.

CHERRY CHEESECAKE DIP

Steps:

• Add the cherry pie, lemon juice, and a pinch of salt to a small bowl and stir to combine. Set aside until ready to use.
• Add the cream cheese and powdered sugar to a large mixing bowl. Using a handheld mixer, mix on medium-high speed until smooth and well-blended. Add the yogurt, vanilla extract, and pinch of salt, and mix again.
• Transfer to a 3-cup-capacity serving vessel or pie dish and smooth to the edges. Add the cherry pie filling to the center and spread outward. Serve and enjoy.

CHERRY CHEESECAKE DIP RECIPE

Steps:

• Add whipping cream to the bowl of a stand mixer with the whisk attachment. Whip on medium high for 3-4 minutes, or until soft peaks form. Transfer to a separate bowl and set aside.
• Rinse out the bowl for the stand mixer, then add the room temperature cream cheese. Using the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Slowly add the powdered sugar and vanilla extract and mix until light and fluffy again.
• Use a rubber spatula to fold the whipping cream into the cheesecake mixture until well combined, then spread the cheesecake layer evenly into the bottom of a 9" x 9" (or 8" x 8") baking dish.
• Using a spatula, spread the cherry pie filling evenly over the cheesecake mixture. Serve immediately or cover with plastic and store in the fridge for up to 24 hours. Serve with graham crackers, vanilla wafers, Scooby crackers or any other sweet dip-able cracker.

CHERRY CHEESECAKE DIP

Steps:

• 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.

CHERRY CHEESECAKE DIP

Steps:

• Beat together cream cheese and nondairy whipped topping until well-combined.
• Mix in Greek yogurt and sweetened condensed milk until combined.
• Spread into a dish.
• Top with cherry pie filling.
• Chill until ready to serve.
• Serve with graham crackers, vanilla wafers, pretzels, or other desired dippers.

CHERRY CHEESECAKE DIP

Steps:

• Spray 9x13 pan with non-stick cooking spray, or butter bottom of pan liberally.
• Distribute the graham cracker crumbs over bottom of dish evenly.
• In a large bowl, beat the cream cheese, marshmallow creme and vanilla on medium speed with a hand mixer.
• When it's smooth, fold in the whipped topping (do not use the mixer!) until everything is incorporated.
• Carefully spread over the crumbs in the pan, taking care not to catch and mix in the crumbs while you are spreading.
• Spoon the cherry pie filling over the top evenly.
• Refigerate at least 1 hour.

CHERRY CHEESECAKE DIP

Steps:

• In a large mixing bowl, beat cream cheese, marshmallow cream and vanilla extract on medium speed using a hand mixer until well combined.
• Add whipped topping and stir with a silicone spatula or large spoon until combined.
• Transfer cheesecake mixture into a baking dish (or a pie dish) and spread evenly. Top with cherry pie filling, spreading evenly over cheesecake mixture.
• Serve immediately or cover with plastic wrap and refrigerate.

CHERRY CHEESECAKE DIP

Steps:

• In a medium sized bowl, use a mixer to whip together the cream cheese and confectioners' sugar until well combined and smooth.
• Add in the marshmallow fluff, Greek yogurt, honey, lime juice, and almond extract. Beat on medium high until everything is smooth and fluffy.
• Pour the mixture into a 7 x 9 inch pan and smooth over to create an even layer.
• Carefully spread the cherry pie filling over the cream cheese mixture to create an even top layer.
• Refrigerate to chill until ready to serve.
• Serve with a side of graham crackers and enjoy!

CHERRY CHEESECAKE DIP

Steps:

• Place the cream cheese in the bowl of a mixer and beat until smooth and creamy. Add the marshmallow cream and beat to combine.
• Add the whipped topping and beat until just combined. Spread the mixture into a 9 or 10 inch pie plate.
• Pour the cherry pie filling over the cheesecake mixture and serve with graham crackers and vanilla wafers. Dip can be made up to 1 day in advance.

CHERRY CHEESECAKE DIP

Steps:

• Mix the cornstarch with 1 tablespoon cold water in a small bowl and reserve. Combine the frozen cherries, sugar and a pinch of salt in a medium saucepan and place over medium-high heat. Stir frequently to dissolve the sugar as the cherries defrost and release their liquid. Bring to a boil and reduce to a simmer, then cook until the cherries are soft and the liquid has thickened slightly, about 5 minutes. Stir in the cornstarch mixture to thicken the sauce; simmer for just another minute, then remove from the heat. Stir in the lemon juice and let cool completely.
• Put the cream cheese in a large bowl and beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Add the condensed milk, sour cream, vanilla and 1/8 teaspoon salt. Beat again until very fluffy. Transfer to a shallow bowl or baking dish and smooth out. Top with the cooled cherry sauce. Sprinkle with crushed graham crackers and serve with dippers.

CHERRY CHEESECAKE DIP

Steps:

• In a large bowl combine the softened cream cheese and the sweetened condensed milk. Use a hand mixer on high to whisk everything together until well combined.
• Gently fold the Cool Whip into the cream cheese mixture.
• Spread the cream cheese mixture in an 11x7 inch dish.
• Top with cherry pie filling.
• Cover with plastic wrap and store in the refrigerator until ready to serve.

CHERRY CHEESECAKE DIP

Steps:

• Mix cream cheese and marshmallow cream until smooth. Fold in whipped topping. Spread into a serving dish. Cover with cherry pie filling. Break graham crackers into sticks and arrange them around the dip.