Cherry Cheesecake Fluff (Print version)
A cool, creamy no-bake cherry cheesecake fluff with whipped topping, cherry pie filling, and mini marshmallows.
# Ingredients:
For the cheesecake base
01 -
8 oz (225 g) full-fat cream cheese, softened
02 -
1/2 cup (60 g) powdered sugar
03 -
1 package (3.4 oz / 96 g) instant cheesecake pudding mix
04 -
1/3 cup (80 ml) cold milk, plus more if needed
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon fresh lemon juice
07 -
8 oz (225 g) frozen whipped topping, thawed
For the fluff
08 -
1 can (21 oz / 595 g) cherry pie filling
09 -
3 cups (150 g) mini marshmallows
10 -
Extra cherry pie filling or graham crackers, for serving optional
# Instructions:
01 -
Place the softened cream cheese in a large mixing bowl. Beat on medium speed until smooth and creamy, about 1 minute, scraping the bowl once.
02 -
Add powdered sugar, pudding mix, cold milk, vanilla, and lemon juice. Beat until thick and smooth. If the mixture is very stiff, beat in 1 tablespoon of milk.
03 -
Add the thawed whipped topping and fold with a spatula until the base is light and evenly combined.
04 -
Fold in the cherry pie filling and mini marshmallows just until evenly distributed. Do not beat after adding the cherries.
05 -
Cover and refrigerate for at least 1 hour before serving. Serve cold, garnished with extra cherry pie filling or graham crackers if desired.
# Good to know:
01 -
Chill at least 1 hour for the best scoopable texture.
02 -
Best served cold within 1-2 days, though leftovers keep up to 3 days.
03 -
Use regular 3.4 oz instant pudding mix, not a smaller sugar-free box unless adjusting to taste.