Easy cherry cheesecake dip is a colorful dessert recipe for Valentine’s day, a baby shower or any party. Fresh cherries make a lovely addition to this sweet dip. Pairs perfectly with graham crackers.
Pretty cherries = Beautiful cherry cheesecake dip
I saw these beautiful fresh dark cherries in the store recently and they reminded me of eating cherries from the black cherry tree in our yard when I was little. We never got many cherries off that tree, but the few we got were always super tasty.
Fresh cherries are so pretty, aren’t they? I used them to make a cherry puree and then added it to the cream cheese dip reserving some to spoon over the top. I really loved how pretty it looked served in a simple bowl and garnished with a whole cherry.
Not a fan of cherry? Then my White Chocolate Raspberry Cheesecake Dip may be more your thing!
I am very hit or miss when it comes to cherries myself. I like fresh cherries, but I just don’t like a lot of cherry flavored things. I do love me some Cheerwine though! If you’re from the southeast US then you are probably very familiar with Cheerwine. If not, it’s a very popular cherry soda (no wine).
Tips for making cherry cheesecake dip
- To make pitting the cherries easier, cut them in half and remove the pit. You’ll be making a puree out of them anyway so no need to worry about trying to keep them whole.
- Let the dip chill for at least an hour to firm up a bit and allow the cherry flavor to enhance.
- You can make this a day ahead of time, just store tightly covered in the fridge. Store the reserved puree in a separate container in the refrigerator. Add reserved puree on top when you’re ready to serve.
How to make cherry cheesecake dip
Cherry Cheesecake Dip
- 3 cups fresh cherries, pitted
- 1/4 cup water
- 1 tsp lemon juice
- 4 1/2 tbsp sugar
- 1 8 oz block of cream cheese, softened
- 1 cup heavy cream
- 1 tsp vanilla
- 1 cup powdered sugar
- 2 tbsp cherry liquid from cherry sauce
- Add cherries, water, sugar and lemon juice to a sauce pan.
- Bring to a boil over medium heat. Cook for about 5 minutes or until the cherries are soft.
- Remove from heat and strain through a fine mesh strainer. Use a spoon to push the cherries to get more of the juice out.
- Reserve 2 tbsp of the liquid for the dip.
- Add the cherries to a food processor or blender and puree (leaving small chunks of cherries).
- Whip heavy cream and the 2 tbsp reserved cherry sauce liquid until soft peaks form. Set aside.
- Add cream cheese to a bowl and using a mixer, beat until creamy.
- Add vanilla.
- Add in the powdered sugar a little at a time and mix until incorporated.
- Gently fold in whipped cream and roughly 3/4 of the cherry puree.
- Chill dip and reserved cherry puree at least an hour or until ready to serve.
- Top with remaining cherry puree prior to serving.