Cherry cheesecake fluff is airy and lightly sweet with a little extra tang and body from the creamy cheese. It is smooth and fluffy with a delightful cloud-like texture studded with chunks of cherry and bits of pineapple for a delicious no bake treat.
If you are looking for a fun no cook dessert, you are in the right place. This cherry cheesecake fluff is super simple to put together and tastes great.
It is perfect for picnics and potlucks. It would also be a great sweet treat after a summer BBQ.
It is refreshing and perfect for hot weather, but it is great any time of year. Make a batch to see for yourself!
Cherry Cheesecake Delight
Fluff salads are some of our favorite desserts. They require usually require almost no work and don’t need any cooking.
Cherry cheesecake fluff is no exception. You’ll need five simple ingredients (six if you want to add nuts).
And it takes about 5 minutes to prepare it. The hardest part is waiting for the cream cheese to soften, which is a worthwhile venture so you don’t end up with lumps.
Start by beating together the cream cheese and sweetened condensed milk. That is the start of so many of our favorite desserts.
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As with most fluff salads, this one uses a can of crushed pineapple. Drain it and stir it in.
Add a can of cherry pie filling and plenty of Cool Whip to round it out. It is perfectly edible at this point, but a couple of hours in the fridge will help to make it a little firmer.
Carlee’s Tips and Tricks
Don’t forget to drain the pineapples. If you leave too much liquid in them, the fluff will be runny. A little is okay, so you don’t have to go crazy squeezing it out.
Feel free to swap out the pie filling. Try this recipe with strawberry, blueberry, or another favorite pie filling.
Try adding more fruit. If you like more fruit in your fluff, chopped bananas, diced apples, or Mandarin oranges all make excellent options.
Storage
You can store fluff salads in an airtight container in the fridge for up to 4 days. Or just cover your mixing bowl with plastic wrap and refrigerate.
I don’t recommend freezing fluff salads as the texture as it defrosts. Though, if you need to freeze some, try eating it from frozen.
When serving, fluff shouldn’t stay at room temperature for over 2 hours because of the cream cheese.
Cherry Cheesecake Fluff
Ingredients
- 8 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 21 ounces canned cherry pie filling
- 20 ounces canned crushed pineapple drained
- 16 ounces Cool Whip
Instructions
- Put 8 ounces cream cheese in a large mixing bowl. Beat until smooth and fluffy.
- Add 14 ounces sweetened condensed milk and mix until smooth.
- Stir in 21 ounces canned cherry pie filling and drained 20 ounces canned crushed pineapple.
- Fold in 16 ounces Cool Whip until mostly uniform.
- Chill for at least two hours to firm up before serving.
Notes
- You can try using different flavors of pie filling. Strawberry or blueberry would also be delicious.
- You can spread the mixture in a 9×13-inch pan to help it firm up faster, or spoon it into individual bowls and chill.
- If you like nuts in fluff recipes, fold in ½ cup chopped pecans.
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