Go Back

Cherry Cheesecake Fluff - A Creamy, No-Bake Dessert Favorite

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 oz (225 g) cream cheese, softened to room temperature
  • 1/2 cup powdered sugar (confectioners’ sugar)
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional but recommended)
  • 8 oz (225 g) whipped topping (like Cool Whip), thawed
  • 1 can (21 oz/595 g) cherry pie filling
  • 2 cups mini marshmallows
  • 1/2 cup graham cracker crumbs (plus extra for garnish, optional)
  • Pinch of salt (to balance sweetness)

Method
 

  1. Soften the cream cheese. Let it sit at room temperature for 30–45 minutes. This prevents lumps and helps it whip smoothly.
  2. Beat the base. In a large bowl, beat the cream cheese with powdered sugar, vanilla, lemon juice, and a pinch of salt until creamy and smooth, about 2 minutes.
  3. Fold in the whipped topping. Add the thawed whipped topping and gently fold with a spatula until no streaks remain. Keep it airy; don’t overmix.
  4. Add the mix-ins. Fold in the mini marshmallows and graham cracker crumbs until evenly distributed.
  5. Swirl the cherries. Spoon in the cherry pie filling and fold 2–3 times to create ribbons. For a fully combined look, fold a few more times. Either way works—choose your style.
  6. Chill. Cover and refrigerate for at least 1 hour (2–4 hours is best). This helps the flavors meld and the texture set.
  7. Garnish and serve. Sprinkle extra graham crumbs on top and add a few spoonfuls of cherry filling for a pretty finish. Scoop into bowls or serve family-style.