Strawberry Cheesecake Fluff comes together in less than 10 minutes and makes a delightful dessert or side for any gathering.
This recipe is sponsored by Campfire® Marshmallows. All opinions are my own — thanks for supporting the brands that help make My Baking Addiction possible.
The weather in Ohio has been unpredictable lately. Some days have me craving bright spring desserts like lemon-lime cupcakes or a strawberry cream cheese tart, while other days feel like fall and make me think of pumpkin bread and caramel apple blondies. It’s May 1st, though, so here’s hoping the last of the snow flurries and cold snaps are behind us.
Last week it even snowed, and my daughter Elle declared that “Mother Nature had a brain fart.” I couldn’t argue. We escaped to Florida for a few days and enjoyed sunshine just when we needed it most — we were all starting to go a little stir-crazy.
Before we left, we celebrated my dad’s 60th birthday with his favorite meal: steak, mashed potatoes smothered in gravy and chocolate cake. Guilty confession: I bought the cake from Costco because I had to pack and frosting a layer cake wasn’t happening. What I did make was this strawberry cheesecake fluff, and to me it was just as good as the cake. Then again, I’m a little biased — I love cheesecake anything.
If you’re familiar with My Baking Addiction, you know I’m a big fan of fluff-style desserts. From cranberry fluff and ambrosia to orange fluff and pineapple fluff, these light, creamy salads are some of my favorite make-ahead treats. They’re easy to throw together for a weeknight, potluck, barbecue or party and usually disappear fast.
Strawberry Cheesecake Fluff uses simple ingredients: cream cheese, powdered sugar, vanilla, whipped topping, fresh strawberries, graham cracker crumbs and Campfire® Mini White Marshmallows. The marshmallows are what make a fluff a fluff — they add chewiness and a nostalgic, sweet bite.
I’ve teamed up with Emily from Jelly Toast and Campfire® Marshmallows to create several marshmallow-forward recipes over the years. We’ve collected lots of ooey-gooey ideas — from Nutella s’mores fudge to s’mores snack mix — and have a Marshmallow Madness board full of inspiration.
Make this strawberry cheesecake fluff for your next gathering and it’ll likely be one of the first dishes to disappear. And if you happen to have any leftovers, try it for breakfast with a sprinkle of granola — you can thank me later.
Strawberry Cheesecake Fluff
Ingredients
- 16 ounces cream cheese room temperature
- 1 ½ cups powdered sugar
- 2 teaspoons pure vanilla extract
- 16 ounces frozen whipped topping thawed
- 32 ounces fresh strawberries washed, hulled and sliced
- 1 ½ cups Campfire® Mini White Marshmallows
- 3 full sheets of graham crackers coarsely crushed
- additional whipped topping for garnish optional
Video
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese for 3 minutes. Scrape down the sides, add the powdered sugar and vanilla, and beat an additional 3 minutes.
- Fold in the thawed whipped topping until completely incorporated.
- Gently fold in the strawberries and marshmallows.
- Cover and refrigerate for at least 2 hours to let the flavors meld and the mixture firm up.
- Just before serving, top with additional whipped topping and crushed graham crackers if desired.
Nutrition
Carbohydrates: 48 g,
Protein: 5 g,
Fat: 19 g,
Saturated Fat: 11 g,
Cholesterol: 53 mg,
Sodium: 210 mg,
Fiber: 2 g,
Sugar: 36 g
Nutrition information is an approximation and should be used as a guide only.
Like this recipe? Leave a comment below!