Name: Cherry Cheesecake Fluff
Prep time: 10 min
Total time: PT-489857H57M53S
Cuisine: American
Ingredients: 1 can (21 oz) cherry pie filling; 8 oz cream cheese, softened; 8 oz whipped topping (such as Cool Whip); 1 can (14 oz) sweetened condensed milk; 2 cups mini marshmallows; 1 cup crushed pineapple, drained (optional); 1/2 cup graham cracker crumbs (optional, for garnish)

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Cherry cheesecake fluff is a light, creamy dessert that combines the sweet tang of cherry pie filling with the rich flavor of cheesecake and the fluffiness of whipped topping. It’s a no-bake treat that I love making when I need something quick, easy, and crowd-pleasing.

Why You’ll Love This Recipe

I love this recipe because it’s ridiculously simple but tastes like something much more indulgent. It satisfies my cheesecake cravings without the hassle of baking. It’s also great for potlucks, holidays, or just when I want a sweet, fruity dessert without turning on the oven. Cherry Cheesecake Fluff

Ingredients

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

Cherry pie filling
Cream cheese (softened)
Whipped topping (like Cool Whip)
Sweetened condensed milk
Mini marshmallows
Crushed pineapple (drained, optional for extra texture and flavor)
Graham cracker crumbs (optional for garnish)

Directions

I start by beating the softened cream cheese until smooth and creamy.
Then I mix in the sweetened condensed milk until fully blended.
I gently fold in the whipped topping, being careful not to deflate it.
I add the cherry pie filling and stir just enough to swirl it through the mixture.
I fold in the mini marshmallows and crushed pineapple if I’m using it.
I chill the mixture for at least 1 hour before serving to let the flavors blend.
Right before serving, I like to sprinkle some graham cracker crumbs on top for a little crunch.

Servings and timing

This recipe makes about 8 servings and takes around 10 minutes to put together, plus at least 1 hour of chilling time. It’s ideal when I need a fast dessert I can make ahead.

Variations

I sometimes use blueberry or strawberry pie filling instead of cherry for a different flavor. If I want it more like a dessert salad, I add chopped pecans or coconut flakes. For a richer version, I use full-fat cream cheese and whipped topping. I also like layering it in cups for individual servings.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed cold, straight from the refrigerator. I don’t freeze this dessert, and I never reheat it—it’s meant to stay fluffy and chilled. Cherry Cheesecake Fluff

FAQs

Can I use homemade whipped cream instead of store-bought topping?

Yes, I sometimes use homemade whipped cream if I want a fresher taste. I just make sure it’s stabilized so the fluff holds up.

Do I need to use the crushed pineapple?

No, it’s totally optional. I include it when I want a bit more sweetness and texture.

Can I make this dessert ahead of time?

Absolutely. I usually make it a day in advance and keep it chilled—it actually tastes better once it’s had time to set.

Is there a low-sugar version of this?

Yes, I’ve used sugar-free pie filling and light whipped topping for a lighter version. It still tastes great.

What’s the best way to serve cherry cheesecake fluff?

I usually serve it in a big bowl for scooping, but it also looks great in individual cups or layered in parfait glasses.

Conclusion

Cherry cheesecake fluff is one of those easy, no-fail desserts I keep coming back to. It’s creamy, fruity, and just the right amount of sweet. Whether I’m making it for a gathering or just to treat myself, it always hits the spot and disappears fast.