Cranberry Cheesecake Fluff

A creamy and delicious cheesecake fluff salad with cranberries and walnuts.  It is so easy to make and a must make for the holidays!cheesecake

Thanksgiving is just around the corner.  Do you have your menu planned out yet?

Put this Cranberry Cheesecake Fluff on the menu.  It is a MUST!

I decided to take a little spin to the normal cranberry fluff.  Adding some cream cheese to help thicken it up and give it the cheesecake flavor took this fluff to a whole different level.  It seriously blew my mind!

The best part about this fluff is that it is so easy to make.  You pulse some fresh cranberries, walnuts, and crushed pineapple together in a food processor.



Then you blend cream cheese and heavy whipping cream together, fold in the pulsed cranberry and there you have it.  A delicious side that everyone will love in no time at all.

I chilled mine overnight to help the flavors to blend together.  I fell in love with this fluff with the first bite.  Creamy, cool and absolutely delicious.  The flavors together blend so well in this salad.

Easy to make and absolutely amazing!  This is a must make for your upcoming holiday party!


5.0 from 3 reviews
Cranberry Cheesecake Fluff
Prep time
Total time
A creamy and delicious cheesecake fluff salad with cranberries and walnuts. It is so easy to make and a must make for the holidays!
Serves: 6-8
  • 12 ounce package fresh cranberries
  • 1½ cup sugar, divided
  • 8 ounce can crushed pineapple, undrained
  • ½ cup walnuts
  • 2 cups mini marshmallows
  • 8 ounces cream cheese, softened
  • 2 cups heavy whipping cream
  1. In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy. Cover and refrigerate for an hour to let the flavors blend.
  2. In a medium bowl add the cream cheese ½ cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form. Fold the cranberries and marshmallows into the salad. Cover and refrigerate for at least 3-4 hours or overnight.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Hi, this looks great. I don’t see the mini marshmallows anywhere in the directions, though, just on the ingredient list. Are they just folded in, or do they get beaten in with the cream cheese and cream?


  2. The ingredients list has 1 1/2 cups sugar. The instructions tell us when to use the 1 cup but no mention of when to add the 1/2 cup. Then the ingredient list has marshmallows but no mention of when to add them. Can you clarify it for us please?

  3. Hi Alyssa, this does look good, want to try this for my brother for Thanksgiving, he loves cranberry. But do have a question, When do you add the marshmallows? Thanks so much. 🙂

  4. Usually make some type of cranberry thing, couldn’t decide this year. This is It!!! YEA! My family is so lame trying new things, but I know they will try and love this one! The cream cheese makes it different. Will give it that tang and help it set. So easy also! Thanks so much. The hubby HATES mini marshmallows in fluff salads so I omit them anyway. ?.

    1. This salad is AMAZING!! I promise you will love it. I am also not a marshmallow lover in salads like this BUT I made it the night before and the marshmallows were really soft the next day and I didnt mind them at all! Let me know how you like this!

  5. I’m 34 weeks pregnant and I’ve been craving this ever since you posted on Facebook! Just made it and it totally hits the spot! Since it’s a make ahead/chill dish, will it still be ok for our Thanksgiving tomorrow afternoon? Don’t want it to get too watery or something….

    1. Since I don’t use a cool whip, it can tend to get a bit watery siting over night. I think it is best served the same day! I also crave this when I am pregnant! hehe

  6. DUH!!! This looked so yummy & easy! I made it last night (very late and doubled the recipe), put in fridge until this morning. It tasted okay but was not as “fluffy” as I expected. Then I saw the darn bags of marshmallows sitting on my counter. It’s probably too late but wondering if anyone has any suggestions. The consistency is rather solid but thinking about just mashing it up & adding marshmallows now??? I should know better than to attempt a new recipe past my bedtime!! Had planned to bring this to dinner at my daughter’s in laws home?

  7. Has anyone adapted this to a no-bake cheesecake? I’m thinking it would just be using less whipping cream and omitting the marshmallows… I’m planning to use half the amount of whipping cream and putting in graham cracker crust… Just wondering if anyone has tried this..

  8. Your recipe for Cranberry Cheesecake Fluff — can the cranberries be substituted for strawberries for a summer picnic?

  9. Looking forward to rave reviews from my family tomorrow! Ty for posting this! Just got done making it! And I read through the reviews so I already knew about the marshmellows, I cannot believe how many had to ask about it lol.

  10. Thank you for your delicious Cranberry Cheesecake Fluff recipe! My mother-in-law made it, and we just had to try it out for ourselves 🙂

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