Cranberry Cheesecake Fluff

Instructions

1. 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.
2. 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.
3. 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).
4. Chill: Cover and refrigerate for at least 2 hours before serving.
5. Serve: Serve chilled, garnished with extra pecans or cranberries (optional).

Cooking Notes and Tips

• Cranberries: Fresh are best, but thawed frozen cranberries work (drain excess liquid).
• Cream Cheese: Soften completely to prevent lumps (room temperature for about 30 minutes).
• Sweetness: Adjust sugar to your preference.

Variations

• Cranberry Orange: Add zest of one orange and 2 tablespoons 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 of time?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I use whipped topping instead of whipping cream?

Yes, use 2 cups whipped topping. The flavor will differ slightly.

Can I use dried cranberries?

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

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