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Fluff salads never go out of style. They’re light, creamy, and just plain fun! This cherry cheesecake fluff is customizable and so easy to throw together! It’s packed with sweet-tangy cheesecake flavor and juicy cherries in every bite.
Proof This Fluff Is Worth the Hype
- Ridiculously Easy: Just a few ingredients and a quick mix. There’s no baking, no stress, and it’s great to make ahead!
- Endlessly Customizable: Swap in different pie fillings, mix-ins, or toppings to make it your own.
- Light, creamy, and Everyone Loves it! All the flavor of cheesecake in a fluffy, scoopable dessert everyone loves.
Cherry Cheesecake Fluff Ingredients
- Pudding: You can use instant vanilla pudding if you can’t find instant cheesecake pudding.
- Add Nuts! Add some toasted nuts! Add ½ cup of toasted, chopped almonds, pecans, or walnuts in with the pie filling.
- Almond Extract: For a little nutty flavor without adding chopped nuts, add ½ teaspoon almond extract to the cream cheese mixture.
- Customize It! Try mixing up the flavor by using strawberry or blueberry pie filling instead of cherry!
Cherry Cheesecake Fluff Recipe
If you know me, you know I love a fluff salad! Especially my peach, raspberry, and Oreo fluff salads! Although after trying this cherry cheesecake one, I might have a new favorite! It’s the perfect way to eat cheesecake without all the work!
- Beat Cream Cheese: Beat the cream cheese in a large bowl with a hand mixer until smooth.
- Combine: Add the cheesecake pudding mix and beat again until fully combined and smooth, scraping down the sides and bottom of the bowl as needed. Then, add the whipped topping to the cream cheese mixture and beat until combined.
- Add Pie Filling: Stir in the cherry pie filling until combined.
- Fold & Chill: Fold in the marshmallows, then cover the bowl with plastic wrap and chill for at least 1 hour before serving cherry cheesecake fluff.
Alyssa’s Pro Tip
Don’t Like Cool Whip? If you prefer whipped cream, whip 1½ cups heavy cream with 3 tablespoons powdered sugar to stiff peaks. Then fold it into the cream cheese as directed.
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Beat 8 ounces room temperature cream cheese in a large bowl with a hand mixer until smooth.
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Add 1 (3.4-ounce) box instant cheesecake pudding mix and beat again until fully combined and smooth, scraping down the sides and bottom of the bowl as needed.
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Add 1 (8-ounce) container thawed whipped topping to the cream cheese mixture and beat until combined.
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Stir in 1 (21-ounce) can cherry pie filling to the cream cheese mixture, followed by 3 cups mini marshmallows.
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Cover the bowl with plastic wrap and chill for at least 1 hour before serving.
- Fridge: Store leftover cherry cheesecake fluff in an airtight container in the refrigerator for up to 2 days.
- Freezer: N/A—fluffs aren’t for freezing!
- Make Ahead: The fluff requires at least 1 hour of chilling, but you can prepare it up to 4 hours ahead of serving. It is best served the same day it is made, so I would avoid preparing further than 4 hours in advance.
Calories: 354kcalCarbohydrates: 55gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 305mgPotassium: 145mgFiber: 0.5gSugar: 28gVitamin A: 554IUVitamin C: 3mgCalcium: 56mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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