Description
This Easter Cheesecake Fruit Fluff is a delightful no-bake dessert that combines the creaminess of cheesecake with a burst of fruity flavors. It’s perfect for your Easter gathering or any springtime celebration.
Ingredients
Scale
Cheesecake Fluff:
- 1 (8-ounce) package cream cheese, softened
- 1 (3.4-ounce) box instant cheesecake pudding mix
- 1 cup whole milk
- 1 (8-ounce) container whipped topping, thawed
Fruit Mix-ins:
- 1 (20-ounce) can crushed pineapple, drained
- 1 1/2 cups mini marshmallows
- 1 1/2 cups seedless grapes, halved
- 1 cup strawberries, hulled and chopped
- 1 cup mandarin orange segments, drained
- 1/2 cup shredded sweetened coconut (optional)
- Pastel sprinkles or mini chocolate eggs for garnish (optional)
Instructions
- Cheesecake Fluff: In a large mixing bowl, beat the softened cream cheese until smooth. Add the instant cheesecake pudding mix and milk, beat until well combined and creamy. Gently fold in the whipped topping.
- Fruit Mix-ins: Stir in the drained pineapple, mini marshmallows, grapes, strawberries, mandarin oranges, and coconut if using. Mix gently to combine.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with pastel sprinkles or mini chocolate eggs before serving if desired.
Notes
- Feel free to use other fresh fruits like blueberries or kiwi.
- For a sweeter fluff, add 1–2 tablespoons of powdered sugar.
- This dish can be made a day ahead and kept chilled until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 24g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
