Easter Cheesecake Fruit Fluff is a light, creamy dessert salad bursting with sweet fruit, tangy cheesecake flavour, and pastel charm!
Ingredients:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 (15 oz) can crushed pineapple, drained
- 1 cup chopped strawberries
- 1 cup mandarin orange segments, drained
- 1 cup mini marshmallows (pastel or white)
- 1/2 cup sweetened shredded coconut (optional)
- 1/4 cup pastel Easter sprinkles or mini chocolate eggs (for topping)
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๐จโ๐ณ Directions:
Step 1: Make the cheesecake base
1. In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Step 2: Fold in the fluff
1. Gently fold in the whipped topping until light and fully combined.
2. Add in the crushed pineapple, strawberries, mandarin oranges, and mini marshmallows.
3. If using, fold in shredded coconut for extra texture and tropical flavor.
Step 3: Chill & garnish
1. Refrigerate for at least 1 hour to let the flavors meld and the fluff firm up.
2. Before serving, top with pastel sprinkles, mini chocolate eggs, or extra marshmallows for a fun Easter look.
Step 4: Serve
- Serve chilled in a large glass bowl, trifle dish, or individual dessert cups for easy portioning.
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๐กTips:
- For a fluffier texture, donโt overmix the fruit โ gently fold to avoid breaking it down.
- Want more color? Use rainbow mini marshmallows or tint the fluff with a drop of pastel food coloring.
- Swap in grapes, blueberries, or banana slices for a fun fruity variation.
- Best enjoyed within 2โ3 days. Store covered in the fridge.
- This makes a beautiful centerpiece when served in a trifle bowl layered with whipped cream and fruit.