Ingredients
Equipment
Method
- In a large bowl, beat the softened cream cheese with an electric mixer until it's completely smooth and free of lumps. This ensures a uniform, silky texture for your fluff.8 ounces cream cheese, softened
- Gradually beat in the sweetened condensed milk until well combined with the cream cheese. Next, add the fresh lemon juice and vanilla extract. Continue beating until the mixture is thick, smooth, and everything is thoroughly incorporated. The lemon juice will help thicken the mixture slightly and add a touch of tartness that balances the sweetness.1 (14 ounce) can sweetened condensed milk, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract, 8 ounces cream cheese, softened
- Gently fold in the thawed whipped topping until just combined. Be careful not to overmix, as this can deflate the lightness of the whipped topping, impacting the final fluffy texture. You want a light and airy consistency.1 (8 ounce) container whipped topping (like Cool Whip), thawed
- Spoon about two-thirds of the cherry pie filling over the cream cheese mixture. Use a spatula to gently swirl the cherry filling into the fluff, creating beautiful ribbons of color and flavor without fully mixing it in. You want distinct swirls of cherry.1 (21 ounce) can cherry pie filling
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the fluff is well chilled and set. This chilling time allows the flavors to meld and the dessert to firm up, making it easier to serve.
- Once chilled, spoon the Cherry Cheesecake Fluff into individual serving dishes or a larger trifle bowl. Top each serving with the remaining cherry pie filling and a sprinkle of graham cracker crumbs, if desired, for an extra textural element.1 (21 ounce) can cherry pie filling, graham cracker crumbs, for topping
Notes
Leftover Cherry Cheesecake Fluff can be stored in an airtight container in the refrigerator for up to 3-4 days. Not ideal for freezing.
