Cheesecake Fluff
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Cheesecake fluff is like a deliciously creamy and refreshing cheesecake mousse. Made with just 4 ingredients (cream cheese, whipped topping, sugar, and cherry pie filling). I hope you can make my easy cheesecake fluff recipe soon.
Do you love cool fruity desserts? How about cheesecake? If you answered yes to both questions, you’re going to love my quick and easy cheesecake fluff recipe. It combines the best of both worlds for a delightfully simple dessert that is almost too easy to be believed. It’s perfect for a church social, family reunion, picnic, or afternoon on the porch.
All you need to make my cherry cheesecake fluff is 4 ingredients: cream cheese, frozen whipped topping, sugar, and cherry pie filling. Oh yes, it’s the definition of creamy! The instructions are just as simple. We simply beat together the first 3 ingredients, add the cherry pie filling, and refrigerate. That’s all there is to it.
The question is, does cheesecake fluff actually taste like cheesecake? The answer is yes, it tastes exactly like cheesecake filling without the signature crust and is super creamy. Keep scrolling for lots of options and variations, like a keto cheesecake fluff recipe. Now let’s make this little springtime treat!
Recipe Ingredients
- Whipped topping
- Cream cheese (here’s how to easily make homemade cream cheese)
- Cherry pie filling
- Sugar
How to Make Cheesecake Fluff
In a large mixing bowl, combine softened cream cheese, sugar, and whipped topping.
Beat this with an electric mixer until fully blended and smooth.
Add in the entire contents of cherry pie filling.
Stir this in by hand until fully blended.
Cover with plastic wrap and refrigerate until ready to serve.
Get a few bites before your husband comes home because it won’t last long after that!
Storage
- Store leftover in an airtight container or covered in plastic wrap for up to 1 week in the fridge.
- You can also freeze leftovers for up to 3 months. It actually tastes really good partially frozen, so just thaw it for about 30 minutes before serving.
Recipe Notes
- Now, I’m just using generic whipped topping (sorry Cool Whip). 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 (shoot for 3 cups).
- You can use either low-fat or full-fat cream cheese, as long as it’s at room temperature!
- I try to get name-brand when I buy cherry pie filling because so many of the generics have far fewer cherries in them. 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.
- But speaking of… use whatever flavor of pie filling you want. You could also substitute the pie filling for 2-3 cups of fresh fruit, like chopped fresh strawberries for strawberry cheesecake fluff. There are lots more mix-in options below.
- You can use real sugar, Swerve, or whatever granulated/powdered sweetener you like (another keto-friendly option is powdered erythritol).
- For added texture, stir in some chopped nuts like walnuts or pecans, or even mini marshmallows. Yes, really!
Recipe FAQs
How do you make keto cheesecake fluff?
Keto cheesecake fluffy is typically made with heavy cream, cream cheese, and the keto-friendly sweetener of your choice. Beat the heavy cream until stiff peaks form and in a separate bowl beat together the cream cheese and sweetener. Then combine all ingredients until fluffy. If you opt for this alternative plain cheesecake fluff recipe and don’t include pie filling, there are so many variations:
- Add sugar-free caramel sauce.
- Stir in chocolate chips or 2 tablespoons of unsweetened cocoa powder, or add crushed chocolate on top.
- Serve with fresh berries, like chopped strawberries, raspberries, or blueberries.
- Sprinkle some chopped nuts on top, like chopped walnuts, almonds, or even candied pecans.
- Mix a spoonful of peanut butter or your favorite nut butter into the mixture to make peanut butter cheesecake fluff.
- Stir in a teaspoon of vanilla extract.
- For lemon cheesecake fluff, stir in 1 teaspoon of lemon extract or 1 teaspoon of fresh lemon juice/the zest of 1 lemon.
- Add 1/4 cup pumpkin puree and a teaspoon pumpkin pie spice.
- Top with toasted unsweetened coconut flakes.
The options are truly endless!
Check out these other cool fruity desserts:
Congealed Salad With Dr. Pepper
Fresh Fruit Salad With Honey Lemon Dressing
Bananas in Red Stuff (a.k.a Strawberry Glaze)
Ingredients
- 8 ounces cream cheese at room temp
- 1/2 cup sugar or sweetener
- 8 ounces Cool Whip
- 1 21-ounce can cherry pie filling
Instructions
- In a large mixing bowl, place cream cheese, sugar, and frozen whipped topping. Beat with an electric mixer until fully blended and creamy (about 1-2 minutes).8 ounces cream cheese, 1/2 cup sugar or sweetener, 8 ounces Cool Whip
- Add in the entire contents of the can of cherry pie filling. Stir by hand until fully blended.1 21-ounce can cherry pie filling
- Store this, covered with plastic wrap, in the refrigerator until ready to serve.
Nutrition
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 🙂
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!
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 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!
My mom used to make this except she also added a can of crushed drained pineapple. We loved it
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!
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.