Cream cheese, cherry pie filling, Cool Whip, cheesecake pudding, and mini marshmallows come together in this easy Cherry Cheesecake Fluff Recipe.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So let me tell you how this Cherry Cheesecake Fluff Recipe kind of… happened to me.
I was knee-deep in laundry, in an old band tee I shouldn’t admit I still wear, with exactly 45 minutes before I had to leave for a family barbecue. You know those moments when you promised to “bring something sweet” but forgot because, well, life? That was me. I didn’t want to bake. I didn’t want to turn the oven on. I barely wanted to put pants on.
And then I spotted a can of cherry pie filling hiding behind a rogue can of beans. Right next to it? Cheesecake pudding mix. Boom. That’s when things got weird… and wonderful.
I threw some cream cheese into a bowl (still kind of cold—oops), dumped in the pudding, added a splash of milk, and folded in Cool Whip like my life depended on it. On impulse, I tossed in mini marshmallows, because they were just sitting there in the pantry like they wanted to be part of something special. By the time I mixed in the cherry pie filling, it looked kind of like dessert and chaos had a beautiful baby.
And would you believe—they licked the bowl clean. I got text messages after the party asking for the “recipe,” and I had to admit I hadn’t written anything down. So here we are.
Why You’ll Love This Cherry Cheesecake Fluff Recipe?
Listen, I don’t say this lightly, but this fluff is a vibe.
It’s like a no-bake cheesecake that lost its crust and found its fun side. It’s light and creamy, not too sweet, with bright cherry goodness and those little chewy marshmallows that honestly feel like a hug from a childhood sleepover. You know what I mean?
The best part? It doesn’t pretend to be something it’s not. This isn’t a delicate mousse or some triple-layer torte that demands your blood, sweat, and 14 mixing bowls. It’s chill. Literally. Ten minutes and a fridge.
And yeah, it might not be Pinterest-perfect. It’s a little lumpy sometimes. The cherries stain the cream just enough to look accidentally artsy. But it works. It feels like something your aunt with the killer laugh would bring to Thanksgiving, in a giant yellow Tupperware.
Ingredient Notes:
You know how some recipes are all, “use organic Madagascar vanilla harvested under a full moon”? This is not that. This is a clear-the-pantry and trust-your-heart situation.
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Cream Cheese (8 oz) – Needs to be soft or it’ll clump like your ex’s excuses. Room temp is best. Zap it in the microwave for 10 seconds if you’re in a hurry.
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Cheesecake Instant Pudding (3.4 oz) – The kind in the box. No judgment if it’s a little dusty.
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Vanilla Extract (1 tsp) – Optional, honestly. But it smells good and makes you feel like you’re doing something fancy.
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Milk (¼ cup) – Just to smooth things out. Don’t overthink it.
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Cool Whip (8 oz) – Store-bought is fine. Homemade is cool, too, but this is not the time to be a hero unless you really want to.
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Cherry Pie Filling (1 can, 21 oz) – This is the moment the recipe becomes the recipe. Sweet, sticky, red-as-a-Valentine stuff. Stir gently, or it’ll get messy real fast.
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Mini Marshmallows (10 oz) – This is where things go from “nice dessert” to “WHAT IS THIS AND WHY CAN’T I STOP EATING IT?”
Optional but wildly encouraged: a handful of crushed graham crackers on top. Cheesecake vibes without all the commitment.
How To Make Cherry Cheesecake Fluff?
Step 1: Whip the Base
Grab a big ol’ bowl. Toss in your cream cheese, pudding mix, milk, and vanilla. Mix it until smooth-ish. Don’t worry if it’s not silky—this isn’t Paris. It’s pudding. Nobody’s grading you.
Step 2: Fold in the Fluff
Add your Cool Whip and gently fold it in. Think fluffy clouds. Don’t beat it like it owes you money.
Step 3: Stir in the Fun Stuff
Now it’s time for the cherry pie filling and mini marshmallows. Fold them in gently so you don’t crush the cherries or mash the mallows into oblivion. Unless, I mean, you like it that way? I’m not here to judge.
Step 4: Chill and Chill
Cover it up and let it hang out in the fridge for at least an hour. Overnight is even better if you’ve got the time (and the willpower not to eat it immediately).
Want To Save This Recipe?
Storage Options:
Stick the leftovers in a container and pop them in the fridge. They’ll stay tasty for 2–3 days, max. The marshmallows start to go a little soft and weird after that. Still edible. Still dangerous.
Freezer? Nah. This isn’t a freeze-it kind of dish. Trust me on that.
Variations and Substitutions:
This Cherry Cheesecake Fluff Recipe is a bit of a chameleon. Here’s how to twist it up:
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Different Pie Fillings – Blueberry, strawberry, blackberry—whatever you’ve got. Even apple works in a weirdly cozy kind of way.
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Make it Crunchy – Add crushed vanilla wafers, chopped pecans, or pretzels for a salty-sweet thing.
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Change the Pudding – Can’t find cheesecake pudding? Vanilla works. It’s slightly less tangy but still dreamy.
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Tropical Flirtation – Swap cherries for pineapple chunks and toss in toasted coconut. It’s a little weird. And very good.
What to Serve with Cherry Cheesecake Fluff?
Do you need to serve it with anything? No. It’s perfect with a spoon and a quiet moment. But if you wanna dress it up:
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Graham crackers or shortbread cookies (scoop and snack vibes)
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A dollop of extra Cool Whip (because chaos)
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Crushed nuts or toasted coconut on top
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A sprinkle of cinnamon (if you’re feeling dramatic)
Frequently Asked Questions:
Can I make this ahead of time?
Totally. It gets even better after a few hours. Just give it a stir before serving in case the fluff settles.
Can I skip the marshmallows?
Sure. I mean… I wouldn’t. But I get it. You could add chopped fruit or crushed cookies instead.
Can I use homemade whipped cream?
Yep. Just make sure it’s stable—add a little cream cheese or gelatin if you don’t want it to go watery.
And there you go. The Cherry Cheesecake Fluff Recipe I never planned, but now absolutely need in my life. Every time I make it, someone asks for the “real” version—and I always smile and say, “Honestly, I just threw stuff in a bowl.”
Which, let’s be honest, is kind of the best kind of recipe.
So what about you? Gonna keep it classic or add your own twist? I’d love to hear what chaos (or brilliance) you stir into your fluff.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cherry Cheesecake Fluff Recipe
Ingredients
- 8 oz cream cheese at room temperature
- 3.4 oz cheesecake instant pudding mix
- 1 tsp vanilla extract
- 1/4 c milk
- 8 oz cool whip or homemade stabilized whipped cream
- 21 oz cherry pie filling
- 10 oz mini marshmallows
Instructions
- Create the base by combining room temperature cream cheese (8 oz) cheesecake pudding (3.4 oz) vanilla extract (1 tsp) milk (1/4 cup) and cool whip or homemade whipped cream (8 oz). Mix them together until you achieve a smooth consistency.
- Next, gently fold in cherry pie filling (21 oz) and mini marshmallows (10 oz) to add a fruity touch. Make sure they are evenly distributed throughout the mixture.
- Place the mixture in the refrigerator, for, up to 24 hours to chill. Remember, the longer it chills the better it will taste! When you're ready to enjoy serve it in bowls. Savor its fluffiness and decadence.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
