🍒 Summer Cherry Cheesecake Fluff : Light, Creamy, Fruity & the Ultimate No-Bake Summer Dessert!
Ingredients:
(Serves 8–10)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping (Cool Whip) or 2 cups whipped cream
- 1 can (21 oz) cherry pie filling
- 1 cup mini marshmallows (optional, for extra fluffiness)
- 1/2 cup crushed graham crackers (plus more for garnish)
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Directions:
Step 1: Make the Creamy Base
1. In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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Step 2: Fold in the Fluff
1. Gently fold in the whipped topping until light and fully combined.
2. Stir in the cherry pie filling (reserve a few spoonfuls for topping if desired).
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Step 3: Add Mix-Ins
1. Add mini marshmallows and crushed graham crackers, folding gently to combine.
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Step 4: Chill & Serve
1. Cover and refrigerate for at least 1 hour to allow the flavours to meld and the texture to set.
2. Before serving, sprinkle extra graham cracker crumbs and a few cherries on top.
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Tips:
- Use fresh pitted cherries for a homemade twist — cook down with a bit of sugar and lemon juice.
- For a tangier flavour, add 2 tbsp sour cream to the cream cheese base.
- Scoop into mason jars or cups for individual servings — great for parties and picnics!
- Keeps well in the fridge for 3–4 days (if it lasts that long!).