To make this Cherry Cheesecake Dip, first place your can of cherry pie filling in the refrigerator.  The cherries taste the absolute best when chilled, so as soon as you get your filling, place it in the refrigerator until you need it.

  • Cherry Cheesecake Dip
  • 8 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 1/3 cup sour cream full fat is best
  • 1/2 cup heavy whipping cream
  • 1  21 oz. can cherry pie filling chilled
For serving
  • Gingersnap cookies
  • graham crackers
  1. Refrigerate can of cherry pie filling until ready to use.
  2. 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.
  3. 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.
  4. When ready to serve, spoon chilled cherry pie filling on top. Best served with gingersnap cookies.

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