Red Velvet Cheesecake Fluff is a velvety-smooth, no-bake dessert salad that tastes like a mash-up of red velvet cake and creamy cheesecake mousse.
🛒 Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup powdered sugar
- 1 (3.4 oz) box instant cheesecake pudding mix (unprepared)
- 1 1/2 cups cold milk
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 1/2 cups red velvet cake cubes or crushed red velvet sandwich cookies
- 1 1/2 cups mini marshmallows
- Optional: white chocolate chips or heart sprinkles for garnish
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👨🍳 Directions:
Step 1: Whip the cheesecake base
1. In a large bowl, beat softened cream cheese and powdered sugar until smooth.
2. Add dry cheesecake pudding mix and cold milk. Beat for 2–3 minutes until thick and creamy.
3. Fold in the whipped topping until fluffy and fully combined.
Step 2: Add the mix-ins
1. Gently fold in red velvet cake cubes or cookie crumbles, mini marshmallows, and white chocolate chips (if using).
2. Mix just until incorporated to maintain a fluffy texture.
Step 3: Chill and serve
1. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
2. Scoop into dessert cups or bowls, and top with extra cake crumbles, marshmallows, or festive sprinkles.
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💡Tips:
- Use store-bought red velvet cupcakes or cookies for quick prep.
- For a stronger chocolate flavour, stir in a tablespoon of cocoa powder to the base.
- Make it extra festive with Valentine sprinkles, candy hearts, or a drizzle of chocolate syrup.
- Best enjoyed within 2–3 days. Keep refrigerated and covered to maintain freshness.
- Turn leftovers into a trifle by layering with extra cake and whipped cream!