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.