Name: Cherry Cheesecake Fluff
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 oz cream cheese (softened); 1 can (14 oz) sweetened condensed milk; 1 teaspoon vanilla extract; 1 tub (8 oz) whipped topping (like Cool Whip, thawed); 1 can (21 oz) cherry pie filling; 1 1/2 cups mini marshmallows; 1 cup crushed graham crackers; Optional: 1/2 cup chopped pecans or walnuts

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Cherry Cheesecake Fluff is a light, creamy, and sweet dessert salad that brings all the flavor of classic cherry cheesecake without the baking. It’s rich, fluffy, and packed with sweet cherry pie filling, whipped topping, and soft bits of cream cheese—all folded together with mini marshmallows and graham crackers for texture. Whether I serve it at a potluck, picnic, or just as a no-fuss treat, it always disappears fast.

Why You’ll Love This Recipe

I love this recipe because it gives me that decadent cheesecake flavor in a fraction of the time. There’s no baking, no water bath, no stress—just mix, chill, and serve. It’s perfect when I need a quick dessert that still feels special. The texture is dreamy and light, with little bursts of cherry and crunch from graham crackers. Plus, it’s easy to double or make ahead for gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese (softened)
Sweetened condensed milk
Cherry pie filling
Whipped topping (like Cool Whip, thawed)
Mini marshmallows
Crushed graham crackers
Vanilla extract
Optional: chopped pecans or walnuts for crunch

Directions

I start by beating the softened cream cheese in a large bowl until smooth and fluffy.
I add the sweetened condensed milk and vanilla extract, mixing until well combined.
I gently fold in the whipped topping until the mixture is light and airy.
I stir in the cherry pie filling, mini marshmallows, and crushed graham crackers.
I mix everything gently until just combined—being careful not to overmix so it stays fluffy.
I cover and refrigerate for at least 1 hour before serving, allowing the flavors to meld and the texture to set.

Servings and timing

This recipe makes about 6–8 servings. It takes just 10 minutes to prep, plus at least 1 hour of chilling time, so it’s ready in just over an hour with minimal effort.

Variations

Sometimes I swap cherry pie filling for blueberry or strawberry for a different flavor. I’ve also used chocolate graham crackers for a deeper flavor or added white chocolate chips for a sweet twist. For a lighter version, I use low-fat cream cheese and light whipped topping. And when I want extra crunch, I stir in chopped pecans just before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It doesn’t freeze well, so I make just enough for what I need. The texture holds up nicely after chilling, but I give it a gentle stir before serving again.

FAQs

Can I make this ahead of time?

Yes, and I often do. I like to make it the night before and keep it chilled until ready to serve. Just hold off on adding graham crackers if I want them extra crunchy—stir those in right before serving.

Can I use homemade whipped cream?

Absolutely. I whip about 1½ cups of heavy cream with a little sugar until stiff peaks form and fold it in as a substitute for whipped topping.

What if I don’t have sweetened condensed milk?

I wouldn’t skip it—it adds richness and sweetness that ties everything together. If needed, I use homemade sweetened condensed milk as a backup.

Is this a dessert or a side dish?

Honestly, it can be either. I’ve served it alongside fruit salads at BBQs or right next to the pies on the dessert table—it fits in both spots.

Can I leave out the marshmallows?

Yes. I’ve made it without marshmallows when I wanted something smoother. It’s still creamy and delicious, just with a slightly different texture.

Conclusion

Cherry Cheesecake Fluff is one of those easy, crowd-pleasing recipes that I keep coming back to. It has all the creamy, fruity, dessert-like richness of a cheesecake but takes a fraction of the time to make. Whether I’m serving it for holidays, potlucks, or just as a no-bake sweet treat, it’s a guaranteed hit that always brings a little joy to the table.