Cherry Cheesecake Fluff 3 Recipe

I’ve gotta say, I was totally surprised by how mixing up the cream cheese, whipped topping, and cherry pie filling turned into this crazy delicious treat that just blew my mind after chilling in the fridge for an hour.

I love how this recipe combines softened cream cheese, whipped topping and sweet cherry pie filling to deliver balanced calories and protein. I think vanilla extract and graham cracker crumbs add texture without heavy fats.

My dish with optional fresh cherries offers a simple nutritional twist thats tasty and filling.

Ingredients

• Cream cheese adds a tangy, creamy taste and provides good fats and some protein.
• Whipped topping gives a light, airy texture and just the right bit of sweetness.
• Cherry pie filling brings a burst of fruity flavor and a bright, sweet vibe.
• Graham cracker crumbs add a crunchy, carb rich base that makes each bite more fun.
• Vanilla extract boosts the overall flavor with a smooth, warm aroma.

Ingredient Quantities

• 8 oz cream cheese (softened to room temp)
• 1 container (8 oz) whipped topping (such as Cool Whip) thawed
• 1 (14 oz) can cherry pie filling
• 1 teaspoon vanilla extract
• 1 cup graham cracker crumbs
• Optional 1/2 cup chopped fresh cherries for extra texture

How to Make this

1. In a large bowl, beat the softened cream cheese until smooth and creamy.

2. Stir in the entire container of whipped topping until its well blended.

3. Mix in the can of cherry pie filling until evenly distributed.

4. Add the teaspoon of vanilla extract and continue stirring.

5. Slowly add the graham cracker crumbs and fold them in gently.

6. If you’re using the optional chopped fresh cherries, sprinkle them in and blend lightly.

7. Chill the mixture in the fridge for at least an hour to allow the flavors to meld.

8. Scoop into serving dishes and enjoy your Cherry Cheesecake Fluff!

Equipment Needed

1. Large mixing bowl – Essential for beating the cream cheese until it’s smooth and creamy; also provides enough room for mixing in all the ingredients.
2. Electric mixer – Helps you reach the smooth, creamy texture needed for the cream cheese without too much effort. Given that cream cheese is high in fat, proper mixing also ensures better mouthfeel.
3. Measuring cups and spoons – They are needed to accurately measure the graham cracker crumbs and vanilla extract. This is important to keep the nutritional and flavor balance in check.
4. Spatula – Useful for gently folding in the graham cracker crumbs and for mixing the ingredients evenly without overworking the mixture.
5. Refrigerator – Necessary to chill the mixture for at least an hour so that the flavors meld, ensuring a better overall texture and taste.
6. Serving dishes – These are used to portion out the finished Cherry Cheesecake Fluff when it’s ready to be enjoyed.

FAQ

• Can I use a different whipped topping? Yes, you can use any store-bought whipped cream but the texture might change a bit if you use something homemade.
• Do I need to beat the cream cheese before mixing? It’s best to let it come to room temp and give it a good stir so its smooth, which helps with mixing the other ingredients.
• What is the best way to incorporate the graham cracker crumbs? Fold the graham cracker crumbs in at the end to keep the mixture light and avoid it getting too dense.
• Can I add extra cherries? Absolutely, if you want extra texture just stir in up to 1/2 cup of chopped fresh cherries after you mix the other ingredients.
• How long should I chill it? Let it chill for at least 2 hours so the flavors meld, but it really tastes best if you leave it in the fridge overnight.

Cherry Cheesecake Fluff 3 Recipe Substitutions and Variations

• If you don’t have cream cheese, try using mascarpone or full-fat ricotta for a slightly different creamy texture.
• Can’t find Cool Whip? You can whip heavy cream with a little sugar as a homemade alternative.
• If cherry pie filling is scarce, you might mix pitted cherries with a dash of sugar or even use strawberry pie filling.
• No graham cracker crumbs? Crushed digestive biscuits work just fine in their place.

Pro Tips

1. Make sure your cream cheese is really soft before you beat it. This helps it mix way smoother with everything else and saves you from clumps that ruin the texture.

2. When you stir in the whipped topping, be extra gentle. Over-stirring can deflate it, making your fluff too heavy instead of light and airy.

3. Slowly add the graham cracker crumbs and fold them in instead of stirring hard. This keeps the crunch better throughout the mix and it prevents the crumbs from turning into a paste.

4. Chill the mixture for at least an hour. Skipping the chilling step might mean your flavors won’t meld as well, so patience here really boosts the taste.