Blueberry Cheesecake Fluff – Creamy, Fruity & No-Bake Bliss in a Bowl!
Ingredients (Serves 6–8):
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 (21 oz) can blueberry pie filling
- 1 ½ cups mini marshmallows
- ¾ cup crushed graham crackers (optional for cheesecake crunch)
- ½ cup fresh blueberries (optional for extra burst)
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Directions:
1. Make the Cream Cheese Base:
1. In a large mixing bowl, beat cream cheese until smooth and fluffy.
2. Add powdered sugar and vanilla, and beat until fully combined.
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2. Fold in the Fluffiness:
1. Gently fold in the whipped topping until no streaks remain.
2. Add the blueberry pie filling and mini marshmallows, stirring gently to keep it light and airy.
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3. Add Extras (Optional but Delicious):
- Fold in crushed graham crackers for that cheesecake-like texture.
- Stir in fresh blueberries for extra color and juicy bites.
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4. Chill & Serve:
- Cover and chill for at least 1 hour before serving (or up to 24 hours for deeper flavor).
- Spoon into dessert cups or a serving bowl and top with extra whipped cream, graham crumbs, or blueberries if desired.
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Optional Variations:
- Lemon twist: Add 1 tsp lemon zest for a citrusy pop.
- White chocolate chips for sweet texture.
- Use strawberry or cherry pie filling for a fruity remix.