Ingredients for Cherry Cheesecake Fluff
- 8 ounces cream cheese, softened
- 21 ounce can cherry pie filling
- 8 ounces Cool Whip, thawed
Optional mix-ins and toppings:
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers, cookies, or vanilla wafers
- 1/2 cup shredded coconut
- Additional cherries for garnish
How I Make Cherry Cheesecake Fluff
I always start with fully softened cream cheese—this makes mixing fast and creates a smooth, creamy base. In a large bowl, I beat the cream cheese until it’s light and fluffy. Next, I gently fold in the thawed Cool Whip, creating a cloudlike filling.
I swirl in the cherry pie filling, folding just enough to distribute the fruit but leaving beautiful ribbons of cherry for color and flavor. For texture, I sometimes add a handful of marshmallows or cookie crumbs at this point. Once combined, I scoop the mixture into a serving bowl and chill for at least an hour if I want a firmer, scoopable fluff.
When it’s time to serve, I add a few extra cherries or cookie crumbs for presentation and watch everyone dig in!
Continue to the next page to reveal more tips and tricks