Posted by This Easy Berry Cheesecake Fluff, often referred to as “fluff salad,” combines the creamy tang of cheesecake with the lightness of fresh berries and angel food cake. It’s an effortless dessert that’s perfect for any occasion, from backyard barbecues to festive celebrations.
Duration
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Servings: 10 servings
Ingredients
- 8 ounces cream cheese, softened to room temperature
- 1 ½ cups powdered sugar
- 2 cups heavy whipping cream
- 6 cups fresh strawberries, sliced
- 2 cups fresh blueberries
- 2 cups premade angel food or pound cake, cubed (plus extra slices for garnish, optional)
Instructions
- Prepare the Cream Cheese Mixture:
- In a large mixing bowl, combine the softened cream cheese and powdered sugar.
- Using a hand mixer, beat the mixture on medium speed until it becomes smooth and creamy, ensuring there are no lumps.
- Whip the Heavy Cream:
- Add the heavy whipping cream to the cream cheese mixture.
- Continue to mix with the hand mixer on medium-high speed until the mixture turns fluffy and light, forming soft peaks. This should take about 2-3 minutes.
- Incorporate the Berries and Cake:
- Gently fold in the sliced strawberries, blueberries, and cubed angel food cake. Use a spatula to avoid breaking the berries or deflating the fluff.
- Garnish and Chill:
- Transfer the mixture to a serving dish or individual bowls. Garnish with a few extra slices of strawberries, whole blueberries, and additional cake cubes, if desired.
- Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serving Suggestions
- Serve this fluff chilled for the best flavor and texture.
- It’s perfect as a standalone dessert or paired with a slice of pound cake for an extra indulgent treat.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the texture of the whipped cream and berries will not hold up well.
- Make-Ahead Tip: This fluff can be prepared up to a day in advance. Simply assemble, cover tightly, and refrigerate until ready to serve.
- Garnish Ideas: For a festive touch, use a mini star cookie cutter to create star-shaped cake pieces, perfect for patriotic holidays like the 4th of July. Fresh mint leaves also make a lovely garnish.
- Berry Options: While strawberries and blueberries are a classic combination, feel free to mix in raspberries, blackberries, or even sliced kiwi for variety.
Tips & Tricks
- Room Temperature Cream Cheese: Ensure the cream cheese is fully softened to room temperature before mixing. This prevents lumps and creates a smooth, creamy base.
- Whipping Cream Consistency: For the fluffiest texture, whip the cream just until soft peaks form. Overwhipping can cause the cream to separate.
- Gentle Folding: When incorporating the berries and cake, use a folding motion rather than stirring. This helps maintain the fluffiness and prevents crushing the berries.
- Cake Alternative: If you prefer a lighter texture, skip mixing the cake into the fluff. Instead, serve the cheesecake fluff as a topping over slices of angel food or pound cake.
FAQs
1. Can I use frozen berries?
Yes, but fresh berries are highly recommended for the best flavor and texture. If using frozen berries, thaw them completely and pat them dry to remove excess moisture, which could make the fluff watery.
2. Can I use store-bought whipped cream instead of whipping heavy cream?
Yes, you can substitute 2 cups of whipped cream (like Cool Whip) for the heavy cream. However, homemade whipped cream provides a richer and fresher flavor.
3. What other cakes can I use?
If angel food cake or pound cake isn’t available, try using sponge cake, vanilla cake, or even a plain butter cake. Avoid frosted cakes, as they might overpower the fluff.
4. How do I make it healthier?
You can reduce the powdered sugar to 1 cup or use a sugar substitute like powdered erythritol. For the cake, opt for a low-sugar or whole-grain variety.
5. Can I make this fluff dairy-free?
Yes! Use dairy-free cream cheese and whip coconut cream (chilled overnight) as a substitute for heavy cream. Ensure your cake is also dairy-free.