Scroll to the bottom for the full recipe of Cheesecake Fluff in a printable format
I love a cool and fruity dessert, and I love cheesecake so this Cheesecake fluff is the perfect combination. This recipe combines the best of both worlds for a delightfully simple dessert that is almost too easy to be believed. Perfect for a church social, family reunion, picnic, or afternoon on the porch.
Now let’s make this little Springtime treat!
Recipe Ingredients:
- Whipped Topping*
- Cream Cheese*
- Cherry Pie Filling*
- Sugar*
*INGREDIENT NOTES:
There are a lot of substitutions you can make here so I just want to rattle them off real quick.
*Notice that I’m using generic whipped topping.
It was cheap and it was at Dollar General = I’m happy. If you have nightmares about store bought whipped topping you can always make your own homemade whipped cream. Maybe you’ll save the world, maybe you won’t, but it helps some folks sleep at night so that can’t be a bad thing. I have a recipe here. I don’t know how much is equivalent but shoot for making about three cups.
*Cream Cheese Low Fat or Fully Loaded
You can use low fat if you want or go fully leaded. All on you. Just make sure it’s room temp when you make this – or as close as your patience will allow.
*Cherry Pie Filling Go For A Brand Name
I try to get name brand when I buy cherry pie filling because so many of the generics have far less cherries in it. I love generics and I am sure there are some that are good out there but just make sure you get a brand you have experience with or you are liable to open the can and see mostly gel.
*Sugar
You can use real sugar, Swerve, or whatever granulated sweetener you like. No judgement here and if you get judgement elsewhere, kick ’em out of your kitchen. Minding one’s own business should generally be a full time job anyway.
In a large mixing bowl, combine cream cheese, sugar, and whipped topping.
Beat this with an electric mixer until fully blended and smooth.
Add in entire contents of cherry pie filling. Stir this in by hand until fully blended.
Cover and refrigerate until ready to serve.
Ingredients
- 8 ounces cream cheese at room temp
- 1/2 cup Splenda or granulated sweetener of your choice
- 8 ounces cool whip
- 21 ounce can Cherry Pie Filling
Instructions
- In large mixing bowl, place cream cheese, sugar, and cool whip. Beat with an electric mixer until fully blended and creamy, about 1-2 minutes.
- Add in the entire contents of the can of cherry pie filling. Stir by hand until fully blended. Store this, covered, in the refrigerator until ready to serve.
Notes
Nutrition
Get a few bites before your husband comes home because it won’t last long after that!
You may also enjoy these cheesecake recipes:
Caramel Apple Cheesecake Unbelievably Blissful
An Easy Cheesecake Recipe With Cheesecake Topping Options
Christy, I made a “Cherry Almond Pie” Monday night. Les’ mother use to make it and he’s been wanting one, so…..It is:
Can of condensed milk
1/3 cup of lemon juice
1/2 (or around) an 8oz of whip topping
1 t. of vanilla
1/2 t. almond extract
Mix all and put in a prepared pie crust. Top with cherry pie filling. It’s pretty good!
What kind of crust did you use? Pie crust or gram cracker ? How would chocolate gram cracker be do you think?
Carol, I use a frozen pie crust. Let cool after you put it in oven and then put in the filling. I’m sure a graham cracker would be fine. Try the choc if you would like and see how it would be. Chocolate and cherry go good together!
I make the same thing only use the cherry filling right in with the condense milk mixture and since my family loves pecans they were added also. Love this and so does the people at the church socials. Some times I take it as a pudding other times in a crust.
I make something similar to this when I host bunco. It is called cherry salad and the ladies go nuts for it!
1 can cherry pie filling
1 lg can crushed pineapple with juice
1 small can flake coconut
1 can sweetened condensed milk
nuts (pecans or walnuts)
1/2 pkg mini marshmallows
12 oz coolwhip
Mix together in a large bowl. Refrigerate
I hope someone gets a chance to try it because it is yummy 🙂
I have made this many times, but I always drain pineapple. Thanks for the recipe. By the way, I need recipes for 2 servings. Have any?
A friend used to make this all the time. Our kids all just asked for the “Pink Stuff”.
I’ve found that most recipes referred to as “______ stuff” tend to be good stuff 🙂
The bowls your served it in are so pretty! Any further info on them?
Great recipe, by the way.
Hey Cate! I got them this week at Pier1 imports. They were $4.95 each. It was only the second time I had ever been in that store but I’m so glad I went!
I too love those bowls and was going to ask where you got them. Thanks for answering that. I so am gong to get some cool whip and make this sounds yummy.
I thought they might be from a generation past. They make a pretty presentation with the cherry dessert! I’ll have to try this one for sure, Christy. Thank you!
Made this and loved it!! Have a question, I soften the cream cheese but it still seemed a little lumpy after all the mixing. What did I do wrong?
We ate it all up anyway and will make again.
Mine is usually like that, too, unless I really let it sit out for a while, usually before I go to bed and use it the next afternoon. One way to help is to beat the mess out of it along with your sugar first, then add everything else. I’m glad you liked it, though! We can’t stop eating it whenever it’s made.
Just blend the sugar and cream cheese together first then fold in the cool whip, then add everything else. Works like a charm!
My mom used to make this except she also added a can of crushed drained pineapple. We loved it
I puffy heart love fluff of any kind! This looks delicious. And yes…I am ready for spring on so many levels!
We need us a little spring party 😉
Christy ,just love the cherry fluff in the blue bowls sitting on top of the floral napkin. The colors just go together so well and makes the blue bowl “pop”. Wow , puts sunshine in this overcast,rainy day.
Thanks for using your antique bowls. Recipe sounds delicious. I have a recipe for pumplin fluff but it sure doesn’t have the color that cherry fluff does!
I would love to have your recipe!
Oh my goodness, this looks delicious! And those bowls, I big puffy heart them! We have had a few days of spring like temps and now SNOW is coming again on Friday! Mother Nature has certainly been confused in my neck of the woods this year. My daffodils are blooming and the grass is starting to look just a little greener so I know spring is a coming! Can’t wait to try this recipe!
It is! It is! Spring is on it’s way! (surely to goodness, we can hope!). I can’t imagine snow at this point in the game. Alabama has highly hormonal weather but snow would throw us all for a loop. I got those bowls earlier this week and I think I could stare at them all day! Thank you Melissa!
When you live in the South, snow is an EVENT – snow cream, no school, playing in the snow, etc.
This recipe looks great…and very simple to make.
It is!!
I’m ready for spring too & I WILL be making this soon!! I won’t even have to worry about sharing it with my hubby because he doesn’t eat cheese of ANY kind – weird I know!! 🙂 And I have fond a new quote that I love in your last paragraph… “Minding ones own business should generally be a full time job anyway”!!
Heehee! Wouldn’t it be great if more people applied themselves to that job these days? Glad you’re here!
I enjoy this site so much,havent actually tried to do a recipe but qill soon as I get cool whip tomorrow I am foing to make the cheesecake fluff.I enjoy your writings so much Christy and it lifts my spirits up.God bless you Ms Pat McCurry
Thank you so much Patricia! I hope you have a beautiful day tomorrow 🙂