Cranberry Cheesecake Fluff

Instructions

Prepare the Cranberries: Pulse fresh cranberries in a food processor until finely chopped. Transfer to a medium bowl, add sugar, stir, cover, and refrigerate at least 1 hour to allow flavors to meld.
Make the Cream Cheese Mixture: Beat softened cream cheese with an electric mixer until smooth. Add heavy whipping cream and vanilla extract; beat until fluffy and forms stiff peaks.
Combine: Drain any excess liquid from cranberries. Fold cranberries into the cream cheese mixture. Gently fold in marshmallows, pecans (if using), and pineapple (if using) until evenly distributed.
Chill: Cover and refrigerate at least 2 hours before serving to allow flavors to meld and the fluff to set.
Serve: Serve chilled, garnished with extra pecans or cranberries (optional).

Cranberries: Fresh cranberries are best, but thawed frozen cranberries work (drain excess liquid before chopping).
Cream Cheese: Soften cream cheese completely to avoid lumps (let it sit at room temperature for about 30 minutes).
Sweetness: Adjust sugar to your preference.

Cranberry Orange: Add zest of one orange and 2 tablespoons orange juice to the cranberry mixture.
Nut-Free: Omit pecans or substitute with sunflower seeds.
Cherry: Substitute cranberries with canned cherry pie filling for a sweeter, fruitier fluff.

Yes! Make it up to 24 hours in advance. Stir before serving.

Store in an airtight container in the refrigerator for up to 3 days. Texture may change slightly.

Yes, but the flavor will be slightly different.

Fresh cranberries are recommended; dried cranberries would make the dessert too dry and sweet.

Cranberry Cheesecake Fluff is a delightful festive dessert! It’s easy, uses minimal ingredients, and is perfect for any occasion. Give it a try!