Instructions
- Prepare the Cranberries: Pulse fresh cranberries in a food processor until finely chopped. Transfer to a bowl, add sugar, stir, cover, and refrigerate for at least 1 hour.
- Make the Cream Cheese Mixture: Beat softened cream cheese with an electric mixer until smooth. Add heavy cream and vanilla; beat until fluffy and stiff peaks form.
- Combine: Drain any excess liquid from the cranberries. Fold cranberries into the cream cheese mixture. Gently fold in marshmallows, pecans (if using), and pineapple (if using).
- Chill: Cover and refrigerate for at least 2 hours before serving.
- Serve: Serve chilled, garnished with extra pecans or cranberries (optional).
Cooking Notes & Tips
- Cranberries: Fresh are best, but thawed frozen cranberries work (drain excess liquid).
- Cream Cheese: Soften completely to avoid lumps (room temperature for 30 minutes).
- Sweetness: Adjust sugar to your liking.
Variations
- Cranberry Orange: Add zest of 1 orange and 2 tbsp orange juice to the cranberries.
- Nut-Free: Omit pecans, or use sunflower seeds.
- Cherry: Substitute cranberries with canned cherry pie filling.
Frequently Asked Questions (FAQs)
Can I make this ahead?
Yes! Make up to 24 hours ahead. Stir before serving.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I use whipped topping?
Yes, use 2 cups whipped topping, but the flavor will differ.
Can I use dried cranberries?
Fresh are recommended; dried cranberries may make it too dry and sweet.
Enjoy this festive and delicious Cranberry Cheesecake Fluff! It’s a simple, crowd-pleasing dessert perfect for any occasion.
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