Cranberry Cheesecake Fluff Salad: A Festive Dessert Delight
This Cranberry Cheesecake Fluff Salad is a creamy, sweet, and tangy dessert perfect for holiday gatherings like Thanksgiving or New Year’s Eve. It’s quick to prepare and requires no baking—just mix, chill, and enjoy!
- Prep Time: 15 minutes
- Total Time: 4 hours 15 minutes
Ingredients
Scale
- 2 cups fresh cranberries
- 1 cup granulated sugar (divided)
- ⅔ cup pecans, chopped
- 1 cup crushed pineapple, drained
- 8 oz cream cheese, softened
- 2 cups heavy whipping cream
- 2 cups mini marshmallows
Instructions
- Prepare the Cranberries:
- Pulse cranberries in a food processor until finely chopped.
- Mix with ½ cup sugar, cover, and refrigerate for 1 hour (or overnight) to soften.
- Combine Fruits & Nuts:
- Remove cranberries from the fridge and stir in pineapple and pecans.
- Make the Cheesecake Fluff:
- In a large bowl, beat cream cheese and remaining ½ cup sugar until smooth.
- Add heavy whipping cream and whip until thick and fluffy (like whipped cream).
- Fold Everything Together:
- Gently mix in the cranberry mixture.
- Add mini marshmallows and fold lightly to combine.
- Chill & Serve:
- Cover and refrigerate for 3–4 hours before serving.
- Enjoy cold for the best texture!
Notes
✔ Use fresh cranberries for the best texture and flavor.
✔ Drain pineapple well to avoid excess liquid in the salad.
✔ Chill the cranberry mixture for at least 1 hour (or overnight) to soften the tartness.
✔ Whip the cream cheese and heavy cream until stiff peaks form for a light, fluffy texture.
✔ Fold in marshmallows gently to keep them from deflating the fluff.
✔ Best served the same day for optimal freshness.
Nutrition
- Calories: 705 kcal per serving
- Sugar: 55g
- Sodium: 155mg
- Fat: 50g
- Saturated Fat: 27g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 128mg |