Friday, November 6, 2015

Cranberry Cheesecake Fluff

Fluffy and sweet, this Cranberry Cheesecake Fluff is quick to whip up and perfect for a holiday dessert buffet!

One of the best things about this recipe is that it's only four ingredients. I used Truwhip for the whipped topping. I know it's not a health food or a made with 100% clean ingredients. Though for a holiday dessert, I think it's worth it. (This is not a advertisement for Truwhip. I have not been paid, I just like the product.)

If the dessert isn't sweet enough, add in powdered sugar, to taste. Start with 2 tablespoons and work your way up to desired sweetness. I also used whole berry cranberry sauce because I like the pieces of fruit and seeds. If you prefer, use a jellied cranberry sauce.

Cranberry Cheesecake Fluff

  • 15 oz can whole berry cranberry sauce
  • 8 oz light cream cheese
  • 10 oz frozen whipped topping, thawed
  • 1/2 cup graham cracker crumbs, optional
In a large bowl, whip cream cheese until light and fluffy. Add cranberry sauce and whip until combined. 

Fold in whipped topping, gently. Cover and refrigerate, about 1 hour. 

Sprinkle with graham cracker crumbs and serve.

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