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Using a hand or stand mixer, beat the cream cheese and powdered sugar together until creamy and smooth.
8 ounces cream cheese,⅔ cup powdered sugar
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Mix in the Greek yogurt, lemon juice and almond extract until completely combined.
1 cup plain Greek yogurt,1 teaspoon lemon juice,½ teaspoon almond extract
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On low speed, add the marshmallow fluff and mix until smooth. Increase speed to medium and beat until light and fluffy.
7 ounces marshmallow fluff
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Transfer dip to a 2 quart serving dish or bowl and smooth the surface.
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Gently spread the cherry pie filling on top in an even layer.
21 ounces cherry pie filling
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Cover and chill until ready to serve. Serve with graham crackers, Nilla wafers or your favorite dippers.
graham crackers, Nilla wafers, fresh fruit, etc.
Storage Information: This cheesecake dip can be stored, tightly covered or in an airtight container in the fridge for up to 3 days. I do not recommend freezing this dip.
Calories: 253kcal | Carbohydrates: 44g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 89mg | Potassium: 122mg | Fiber: 1g | Sugar: 22g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
