A luscious, no-bake dessert that combines the creamy richness of cheesecake with sweet cherry pie filling and a buttery graham cracker crumble. Perfect for any occasion!
Ingredients
For the Fluff:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups whipped topping (like Cool Whip), thawed
1 (21 oz) can cherry pie filling
For the Crumble:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Crumble:
I mix the graham cracker crumbs, melted butter, and sugar in a bowl until everything is well combined. Then, I set this mixture aside.
Prepare the Fluff:
In a large mixing bowl, I beat the softened cream cheese until smooth. Then, I add the powdered sugar and vanilla extract, continuing to beat until fully blended. Next, I gently fold in the whipped topping until the mixture is smooth and fluffy.
Assemble the Layers:
I start by layering half of the crumble mixture at the bottom of my serving dish. Then, I spread the cream cheese mixture evenly over the crumble layer. After that, I spread the cherry pie filling on top, covering the cream cheese layer completely. Finally, I sprinkle the remaining crumble mixture over the cherry layer.
Chill:
I refrigerate the assembled dessert for at least 2 hours to allow the flavors to meld and the dessert to firm up before serving.
Servings and timing
This recipe makes about 8 servings. Preparation takes around 20 minutes, with no cooking required, and chilling time is at least 2 hours, so total time is approximately 2 hours and 20 minutes.
Variations
I like to switch things up by trying different pie fillings, like blueberry or strawberry, instead of cherry. For a more decadent twist, adding a layer of crushed nuts to the crumble can give a nice crunch. If I want a gluten-free version, I substitute the graham cracker crumbs with gluten-free cookies or almond flour. Sometimes, I also add a touch of lemon zest to the cream cheese mixture for a bright, citrusy flavor.
Storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a no-bake chilled dessert, I don’t recommend reheating it. Just take it out of the fridge about 10 minutes before serving for the best texture and flavor.
FAQs
How long can I keep Cherry Cheesecake Fluff in the fridge?
I usually keep it for up to 3 days, tightly covered, to maintain freshness.
Can I make this dessert ahead of time?
Absolutely! I often prepare it a day in advance, as the chilling time helps the flavors blend perfectly.
Is it possible to use homemade whipped cream instead of store-bought whipped topping?
Yes, homemade whipped cream works wonderfully and gives a fresher taste.
Can I freeze Cherry Cheesecake Fluff?
I don’t recommend freezing it since the texture of the whipped topping and pie filling can change after thawing.
Can I use a different crust instead of graham cracker crumble?
Yes, crushed cookies or even crushed pretzels work well if you want to try different textures and flavors.
Conclusion
Cherry Cheesecake Fluff is a simple yet indulgent dessert that I always turn to when I want something creamy, sweet, and no-fuss. Its layers of graham cracker crumble, rich cream cheese fluff, and bright cherry topping create a perfect balance of flavors and textures. Whether I’m serving it for a family dinner or a casual get-together, it never fails to impress. Give it a try—I think you’ll love it as much as I do!
Recipe:
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Cherry Cheesecake Fluff
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A luscious, no-bake dessert that combines creamy cheesecake fluff with sweet cherry pie filling and a buttery graham cracker crumble, perfect for any occasion.
Ingredients
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups whipped topping (like Cool Whip), thawed
1 (21 oz) can cherry pie filling
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar
Instructions
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined; set aside.
- In a large bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract; beat until fully blended.
- Gently fold in whipped topping until mixture is smooth and fluffy.
- Layer half of the crumble mixture at the bottom of a serving dish.
- Spread the cream cheese mixture evenly over the crumble layer.
- Spread cherry pie filling on top, covering the cream cheese layer completely.
- Sprinkle remaining crumble mixture over the cherry layer.
- Refrigerate for at least 2 hours before serving.
Notes
This dessert requires no baking, making it quick and easy.
For variations, try different pie fillings like blueberry or strawberry.
Add crushed nuts to the crumble for extra crunch.
Substitute graham cracker crumbs with gluten-free cookies or almond flour for a gluten-free option.
Add lemon zest to the cream cheese mixture for a citrusy flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Do not freeze as texture may change after thawing.
Take out of the fridge about 10 minutes before serving for best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
