Cheesecake Fluff
As an Amazon Associate I earn from qualifying purchases.
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
Sounds so yummy!!!! Thanks for all your recipes and all your sweet stories.
Wonder if you could press cookie dough into cups somehow, maybe muffin tins to bake into cups to put in.
Or maybe use liners in pans and use graham cracker crust for mini pies
I don’t see why you couldn’t!!
Made this for my husband yesterday to celebrate his 30 year work anniversary. So good! It made enough that I planned to serve it again tonight, but I found the empty bowl in the sink this morning. Darling daughter found it and ate every last bite. You should’ve seen the look of disappointment on hubby’s face when he found out. I predict I’ll be making cheesecake fluff on a regular basis from now on. Thanks for the amazing recipe!
Yummy…this recipe sounds like one that would be pretty forgiving (for those of us who love to experiment!)…might try with homemade lemon curd or lemon pie filling and fresh blueberries for a summery twist! Your site has all the best recipes, Christy – I am so pleased to have found it. My family has been enjoying your food for years now and I have both of your cookbooks!
Thank you Christie for this site and this recipe. It does take me back to days gone by. I am a Georgia born and raised girl and I love the south. I know I sometimes get a lot of guff for loving the south because of some of our ugly past, but that is not what I love. I love the land, the seasons, the food and traditions, the hospitality, family ties, all of the good things of the south.
This recipe will be served up this coming Easter Sunday. It will look beautiful alongside carrot salad, potato salad, cole slaw, deviled eggs and turkey. I will be spending this Easter with our brand new grandson Isaac!
Thanks for your encouraging words, and I hope everyone has a wonderful day on Easter, especially remembering, worshiping and thanking our Lord Jesus Christ for his incredible love!
God bless you Christie!
I’m wondering if there is enough sugar in the can of pie filling that I could omit the 1/2 cup from the ingredient list. What is your opinion? I made it last night and you are so right—-it’s awesome!
Depending on your taste, you could. Personally, I could be happy with just a hint of sweetness but my husband is gonna want more sugar 🙂 I think 1/4 cup would work for most folks, just about everyone, and may be a happy compromise.
Thanks Christy! This sound awesome!
Do you have anything similar to this using a Strawberry filling of some kind?
God bless you. Thanks for all your hard work to share with all of us.