This slow cooker 4-ingredient cherry cheesecake dip is exactly the kind of dessert my family goes crazy for at brunch. My aunt showed up with a warm, bubbly pot of this once, set it on the table with a pile of graham crackers, and we literally scraped the slow cooker clean.
It tastes like the gooey center of a cherry cheesecake—no crust, no fuss, and no oven. Everything melts together right in the slow cooker, so it’s perfect when you’re juggling work, family plans, or hosting brunch and need a low-effort, high-impact crowd pleaser.
Serve this cherry cheesecake dip warm, straight from the slow cooker on the “warm” setting, with a big platter of dippers: graham crackers, vanilla wafers, shortbread cookies, pretzels for a sweet-salty bite, and sliced apples or strawberries.
It’s great on a brunch table alongside coffee, mimosas, and something savory like a breakfast casserole or bacon and eggs. If you’re hosting a party, set the slow cooker on a trivet in the middle of the table with small plates and spoons so everyone can scoop their own and go back for seconds.
Slow Cooker 4-Ingredient Cherry Cheesecake Dip
Servings: 10-12
Ingredients
2 (8 oz) blocks cream cheese, softened
1 (21 oz) can cherry pie filling
Directions
Spray the inside of a small slow cooker (about 2–4 quarts) lightly with nonstick cooking spray to help with easy cleanup.
Cut the softened cream cheese into chunks and add them to the slow cooker. Add the sour cream and powdered sugar on top.
Cover and cook on LOW for 1 1/2 to 2 hours, stirring every 30 minutes, until the mixture is smooth, creamy, and just starting to bubble around the edges.
Once the cheesecake base is smooth and hot, spoon the cherry pie filling evenly over the top. Use a spoon or spatula to gently swirl the cherries into the creamy base, leaving visible streaks and pockets of cherries for that marbled look.
