This Raspberry Cheesecake Fluff Salad is a dreamy, no-fuss dessert that’s ready in just 5 minutes. Creamy cheesecake flavors mingle with bursts of juicy raspberries, creating a light yet indulgent treat. The fluffy texture is perfectly balanced with a hint of tanginess, making every bite irresistible. It’s a delightful mix of sweet and refreshing, ideal for satisfying your dessert cravings without the hassle.
Packed with 7g of protein and a touch of fiber, this dessert feels indulgent while keeping things a little lighter. The vibrant raspberries add a pop of color and a zesty freshness, while the creamy base delivers that classic cheesecake richness. Perfect for potlucks, quick snacks, or even a sweet breakfast, this recipe is as versatile as it is delicious. Dive into a bowl of this fluffy goodness and enjoy a dessert that’s both effortless and unforgettable!
What You’ll Need
- 5.1 ounces cheesecake instant pudding mix (1½ boxes of 3.4 ounces each)
- 32 ounces vanilla yogurt (1 container; Greek yogurt can be substituted for a thicker texture)
- 8 ounces Cool Whip (1 container, thawed; homemade whipped cream can be used as an alternative)
- 10 ounces frozen raspberries (1 package, slightly thawed; fresh raspberries work too, but frozen berries add a nice chill)
How to Make It
- In a large mixing bowl, combine the cheesecake instant pudding mix, vanilla yogurt, and Cool Whip. Use a whisk or electric mixer to beat the mixture thoroughly until smooth and free of lumps.
- Gently fold in the raspberries using a spatula. Be careful not to overmix if you want to keep the salad mostly white with pink streaks. (The more you stir, the more the raspberries will tint the mixture pink.)
- Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld and the salad to set.
- Serve cold and enjoy this light, creamy, and fruity dessert salad!
Perfect Pairings: Serving Suggestions
This Raspberry Cheesecake Fluff Salad is a versatile treat that works beautifully as a dessert or a sweet side dish. Serve it in individual dessert cups for a cute presentation, or layer it in a trifle dish with crumbled graham crackers for added texture. It’s also a great addition to brunch spreads alongside fresh pastries or as a topping for pancakes and waffles!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap out the raspberries for other frozen berries like strawberries or blueberries for a different flavor profile. For a tangier twist, use Greek yogurt instead of vanilla yogurt. If you’re feeling indulgent, add a handful of mini chocolate chips or a drizzle of melted white chocolate for extra decadence.
Chill Out: Storage Tips
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the longer it sits, the more the berries will tint the mixture pink. If you’re making it ahead, consider adding the berries just before serving to maintain their vibrant color and texture.
Quick Fix: Time-Saving Tips
To save time, use pre-thawed frozen raspberries or let them sit at room temperature for about 10 minutes before mixing. If you’re in a rush, skip the hand-mixing and use an electric mixer on low speed to blend the pudding mix, yogurt, and Cool Whip quickly and smoothly.
Tools of the Trade: Equipment Guidance
A large mixing bowl and a sturdy spatula are all you need for this recipe. If you’re aiming for a lump-free texture, an electric hand mixer can make blending the pudding mix and yogurt much easier. For serving, a decorative glass bowl or individual dessert dishes will elevate the presentation.
Raspberry Cheesecake Fluff Salad Recipe
Ingredients
- 5.1 ounces cheesecake instant pudding mix 1½ (3.4 ounce) boxes
- 32 ounces Vanilla yogurt 1 container
- 8 ounces cool whip 1 container, thawed
- 10 ounces frozen raspberries 1 package, slightly thawed
Instructions
- In a large bowl, mix together pudding mixes, yogurt, and Cool Whip (you’ll have to really beat it to get out all the lumps!).
- Fold in the berries (the more that you stir them in, the more that they will turn your salad pink).
- Cover and chill until serving time.