Description
This Easter Cheesecake Fruit Fluff is a creamy, fruity, and no-bake dessert perfect for spring celebrations! Loaded with pineapple, strawberries, and mandarin oranges, it’s topped with pastel sprinkles and mini chocolate eggs for the ultimate festive treat.
Ingredients
- 225 g (8 oz) cream cheese, softened
1/3 cup (40 g) powdered sugar
1 tsp vanilla extract
1 tub (225 g / 8 oz) whipped topping (e.g., Cool Whip), thawed
1 can (425 g / 15 oz) crushed pineapple, well drained
1 cup (150 g) chopped fresh strawberries
1 cup (180 g) mandarin orange segments, drained
1 cup (50 g) mini marshmallows (pastel or white)
½ cup (45 g) sweetened shredded coconut (optional)
¼ cup (40 g) pastel Easter sprinkles or mini chocolate eggs, for topping
Instructions
1: In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until fluffy.
2: Gently fold in thawed whipped topping until smooth and no lumps remain.
3: Add drained pineapple, chopped strawberries, and mandarin oranges. Fold in mini marshmallows and coconut (if using).
4: Transfer to a serving bowl and refrigerate for 1–2 hours.
5: Just before serving, garnish with sprinkles or mini chocolate Easter eggs.
Notes
For a fun variation, try Bunny Fluff Cups with marshmallow bunnies or make a Tropical Fluff by adding kiwi and mango! For a lower sugar option, use light whipped topping and reduce powdered sugar.
Nutrition
- Serving Size: 1/10 of the recipe
- Calories: 220
- Sugar: 26g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg