Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling
- 1 (8 ounce) container frozen whipped topping, thawed
- 1/2 cup graham cracker crumbs (optional, for topping)
- 1/4 cup chopped nuts (optional, for topping)
Instructions
- Step 1: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Step 2: Gradually add the sweetened condensed milk to the cream cheese, mixing until well combined and smooth.
- Step 3: Stir in the vanilla extract.
- Step 4: Gently fold in the thawed whipped topping until evenly distributed.
- Step 5: Fold in about 3/4 of the cherry pie filling, reserving the rest for topping.
- Step 6: Spoon the cherry cheesecake fluff into a serving bowl or individual dessert cups. Top with the remaining cherry pie filling, graham cracker crumbs, and chopped nuts (if using). Refrigerate for at least 2 hours before serving.
Notes
- For longer storage, cover the cheesecake fluff tightly and it will keep in the refrigerator for up to 3 days.
- This is best served cold, so there is no need to reheat it!
- Garnish individual servings with extra graham cracker crumbs and a fresh cherry for an elegant presentation.
- To prevent lumps, ensure your cream cheese is fully softened before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American