Cherry Cheesecake Dip Video Recipes

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:

• Using a hand or stand mixer, beat the cream cheese and powdered sugar together until creamy and smooth.
• Mix in the Greek yogurt, lemon juice and almond extract until completely combined.
• On low speed, add the marshmallow fluff and mix until smooth. Increase speed to medium and beat until light and fluffy.
• Transfer dip to a 2 quart serving dish or bowl and smooth the surface.
• Gently spread the cherry pie filling on top in an even layer.
• Cover and chill until ready to serve. Serve with graham crackers, Nilla wafers or your favorite dippers.

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:

• 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.