Cranberry Cheesecake Fluff

Fluffy and sweet, this Cranberry Cheesecake Fluff is quick to whip up and perfect for a holiday dessert buffet!

One of the best things about this recipe is that it's only four ingredients. I used Truwhip for the whipped topping. I know it's not a health food or a made with 100% clean ingredients. Though for a holiday dessert, I think it's worth it. (This is not a advertisement for Truwhip. I have not been paid, I just like the product.)

If the dessert isn't sweet enough, add in powdered sugar, to taste. Start with 2 tablespoons and work your way up to desired sweetness. I also used whole berry cranberry sauce because I like the pieces of fruit and seeds. If you prefer, use a jellied cranberry sauce.

Cranberry Cheesecake Fluff

• 15 oz can whole berry cranberry sauce
• 8 oz light cream cheese
• 10 oz frozen whipped topping, thawed
• 1/2 cup graham cracker crumbs, optional

In a large bowl, whip cream cheese until light and fluffy. Add cranberry sauce and whip until combined. 

Fold in whipped topping, gently. Cover and refrigerate, about 1 hour. 

Sprinkle with graham cracker crumbs and serve.