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1-1/3 cup heavy whipping cream chilled 2 8 ounce packages cream cheese, room temperature 1-1/3 cup powdered sugar 2 teaspoons vanilla extract 1 21 ounce can cherry pie filling
Whip the chilled heavy cream in an electric mixer or with a handheld mixer until peaks form and the cream has stiffened.
Set the whipped cream aside in a separate bowl and add the softened cream cheese to the mixing bowl.
Beat on medium speed with the mixer until the cream cheese is smooth.
Add the powdered sugar and vanilla extract to the cream cheese and mix until incorporated.
Fold the whipped cream into the cream cheese mixture until well combined and then spread out the mixture into a 9x9 baking dish.
Spread the cherry pie filling over the cream cheese.
Chill for at least 30 minutes before serving.
Serve with graham crackers, cookies, or sliced fruit.
Serving: 1 g | Calories: 652 kcal | Carbohydrates: 62 g | Protein: 4 g | Fat: 45 g | Saturated Fat: 28 g | Polyunsaturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 139 mg | Sodium: 51 mg | Sugar: 58 g
Course Dessert
Cuisine American
Keyword cheesecake dip, cherry cheesecake dip, cream cheese recipes, dessert dips, no bake cherry cheesecake, no-bake cheesecake dip
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