This festive red, white, and blue cheesecake dip is a quick no-bake dessert made from sweetened cream cheese topped with cherry and blueberry pie fillings. It’s perfect for the 4th of July, Memorial Day, or any summer gathering where a patriotic treat is welcome.
If you want an easy red, white, and blue dessert for a holiday or summer party, this cheesecake dip is an excellent choice. It’s essentially a crustless, no-bake cheesecake topped with canned cherry and blueberry pie fillings—simple, colorful, and crowd-pleasing.
The recipe is inspired by lemon blueberry and cherry dips, but combines both fruits to create a festive two-fruit presentation.
Why you’ll love this patriotic dessert
No baking required—so you won’t heat up the kitchen.
Ready in minutes and easy enough for cooks of any skill level.
If you enjoyed old-fashioned frozen or no-bake cheesecakes, you’ll appreciate this light, nostalgic dessert.
What You Need
Below are the main ingredients. Exact amounts are included in the recipe card further down.
- Cream cheese — softened to room temperature
- Marshmallow creme — adds sweetness and body
- Whipped topping (Cool Whip or similar) — makes the dip light and creamy; whipped cream is not ideal here
- Vanilla extract — for flavor
- Canned pie fillings — cherry and blueberry are used here; strawberry can work, too
- Dippers — graham crackers, vanilla wafers, shortbread, pretzels, Biscoff cookies, or fresh fruit
How to Make Red, White, and Blue Cheesecake Dip
Start by beating the cream cheese until smooth. Add the marshmallow creme and vanilla, then fold in the thawed whipped topping until evenly combined. Spread this creamy base into a pie plate or shallow dish. Top the white cheesecake layer with alternating rows of cherry and blueberry pie filling to create a red, white, and blue pattern, leaving a border of the white filling if you like.
Quick Tips
Soften the cream cheese at room temperature for easier mixing.
Thaw the whipped topping in the refrigerator before folding it in.
Keep the dip covered or in an airtight container in the fridge; it will stay fresh for 3–4 days.
More Easy 4th of July Desserts
- Red, white and blue bark
- Red, white and blue dump cake
- Red, white and blue poke cake
- Red, white and blue cheesecake salad — uses fresh berries instead of canned
Red White and Blue Cheesecake Dip
Dee
Ingredients
- 8 oz cream cheese softened
- 7 oz marshmallow creme
- 8 oz whipped topping (thawed)
- 21 oz cherry pie filling
- 21 oz blueberry pie filling
Instructions
- In a large bowl, beat the cream cheese with a hand mixer until creamy.
- Add the marshmallow creme and beat until well combined.
- Fold in the thawed whipped topping using a spatula or large spoon.
- Spread the cream cheese mixture evenly in a pie plate or square baking dish.
- Top the cheesecake layer with alternating rows of cherry and blueberry pie filling to form a red, white, and blue design.
- Refrigerate for at least 30 minutes before serving.
Notes
You may not need the entire cans of pie filling unless you want full coverage of the cheesecake layer.
Chill 30 minutes to an hour for best texture and flavor.
Add patriotic sprinkles for extra decoration, if desired.
Store covered in an airtight container for up to 4 days. You can assemble the base 1–2 days ahead and add the toppings just before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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