Easter is a time for colourful treats, springtime flavours, and light, refreshing desserts that please everyone from toddlers to grandparents. This Easter Cheesecake Fruit Fluff checks all those boxes and more. With a dreamy base of whipped cheesecake, juicy fruit, soft marshmallows, and just the right amount of coconut and festive sprinkles, it’s a no-bake winner that belongs on every Easter table.
Whether served in a big bowl for scooping or in individual dessert cups, this sweet and fluffy salad is the perfect addition to your Easter celebration—and it comes together in minutes!
Ingredients (Serves 10–12)
- 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
Preparation:
1: Make the Cheesecake Fluff Base
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Use a hand mixer or stand mixer on medium speed.
- Add the powdered sugar and vanilla extract, and beat again until fully incorporated and fluffy.
- Gently fold in the thawed whipped topping using a rubber spatula. Continue folding until the mixture is light and evenly blended, with no lumps of cream cheese remaining.
2: Add Fruit and Fluffy Add-ins
- Gently fold in the drained crushed pineapple, chopped strawberries, and mandarin orange segments. Make sure the pineapple and oranges are well drained to avoid watering down the fluff.
- Add the mini marshmallows and shredded coconut (if using).
- Stir gently until everything is evenly distributed throughout the cheesecake base.
3: Chill and Garnish
- Transfer the fluff to a serving bowl or dessert cups and smooth the top with a spatula.
- Cover and refrigerate for at least 1–2 hours to let the flavours meld and the fluff firm up slightly.
- Just before serving, sprinkle the top with pastel sprinkles or mini chocolate Easter eggs for a fun and festive finish.
Variations:
- Bunny Fluff Cups: Portion into clear plastic cups, top with bunny-shaped marshmallows or Peeps for a kid-friendly presentation.
- Tropical Fluff: Add diced kiwi, mango, or banana (just before serving) for more fruity variety.
- Cheesecake Parfait Fluff: Layer the fluff with crushed vanilla wafers or graham crackers in parfait glasses.
- No-Coconut Version: Simply omit the coconut if you prefer a smoother texture or are serving coconut-averse guests.
- Lower Sugar Option: Use light whipped topping and reduce or omit the powdered sugar.
Cooking Notes:
- Softened cream cheese is key to a smooth, lump-free fluff. Let it sit at room temperature for 30 minutes before beating.
- Use cold whipped topping for the best texture and structure.
- Drain fruit thoroughly to avoid a runny or soupy fluff.
- Refrigeration helps the flavours come together and improves the texture—don’t skip it!
Serving Suggestions:
- Serve in a large trifle bowl, Easter-themed dish, or individual cups for parties or potlucks.
- Pair with cinnamon graham crackers, butter biscuits, or wafer cookies for dipping.
- Use it as a brunch side dish, next to glazed ham or quiche, for a sweet-savory balance.
- Add a few mint leaves or edible flowers for a lovely springtime presentation.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Do not freeze—the whipped topping and fruit will break down and lose texture.
- Stir gently before serving again to redistribute ingredients.
- If using bananas or delicate fruit, add them fresh right before serving.
Tips for Success:
- Use a rubber spatula to fold ingredients gently—overmixing can deflate the fluff.
- Want more cheesecake tang? Add an extra tablespoon of lemon juice to the cream cheese mixture.
- Prep the night before and chill overnight for an even more flavourful fluff.
- For a brighter presentation, use multi-coloured marshmallows or dye some coconut with food colouring.
- Add crunch with crushed graham crackers or chopped nuts just before serving.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Chill Time: 1–2 hours
- Total Time: 1 hour 15 minutes
🧾 Nutritional Information (Per Serving – Approx. for 12 servings):
- Calories: 220
- Fat: 11 g
- Carbohydrates: 28 g
- Sugar: 20 g
- Protein: 2 g
- Sodium: 100 mg
FAQs:
Q: Can I make Easter Cheesecake Fruit Fluff ahead of time?
A: Yes! It’s even better when made ahead. Prepare it the night before and refrigerate until ready to serve.
Q: What if I don’t have Cool Whip?
A: You can substitute with 300 ml of whipped thickened cream, sweetened with 2 tbsp icing sugar and a splash of vanilla.
Q: Can I use fresh fruit instead of canned?
A: Absolutely. Fresh pineapple and mandarin segments work beautifully—just ensure they’re juicy but not dripping wet.
Q: Can I make it vegan or dairy-free?
A: Yes. Use plant-based cream cheese, coconut whipped topping, and dairy-free pudding mix if needed. Check that marshmallows are vegan.
Q: What other mix-ins can I use for Easter fun?
A: Try chopped mini marshmallow bunnies, white chocolate chips, or even crushed Easter cookies!
Conclusion:
This Easter Cheesecake Fruit Fluff is a crowd-pleasing, make-ahead dessert that brings together the best of both worlds—cheesecake richness and fluff salad simplicity. Whether you’re celebrating Easter with a backyard lunch, church potluck, or casual family dinner, this no-bake treat adds sweetness, colour, and charm to your table.
Festive, fruity, and fantastically easy, it’s a dish you’ll want to bring out year after year. 🐰🍓🥥
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Easter Cheesecake Fruit Fluff
- Total Time: 1 hour 15 minutes
Ingredients
Ingredients (Serves 10–12)
- 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
Preparation:
1: Make the Cheesecake Fluff Base
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Use a hand mixer or stand mixer on medium speed.
- Add the powdered sugar and vanilla extract, and beat again until fully incorporated and fluffy.
- Gently fold in the thawed whipped topping using a rubber spatula. Continue folding until the mixture is light and evenly blended, with no lumps of cream cheese remaining.
2: Add Fruit and Fluffy Add-ins
- Gently fold in the drained crushed pineapple, chopped strawberries, and mandarin orange segments. Make sure the pineapple and oranges are well drained to avoid watering down the fluff.
- Add the mini marshmallows and shredded coconut (if using).
- Stir gently until everything is evenly distributed throughout the cheesecake base.
3: Chill and Garnish
- Transfer the fluff to a serving bowl or dessert cups and smooth the top with a spatula.
- Cover and refrigerate for at least 1–2 hours to let the flavours meld and the fluff firm up slightly.
- Just before serving, sprinkle the top with pastel sprinkles or mini chocolate Easter eggs for a fun and festive finish.
- Prep Time: 15 minutes
- Chilling Time: 1–2 hours
Nutrition
- Calories: 220
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 11 g
- Carbohydrates: 28 g
- Protein: 2 g