This Strawberry Cheesecake Fluff is an easy and delicious recipe that can be used as a side dish or a dessert. It is great for summer barbecues and get-togethers!
I am a sucker for no bake side dishes or desserts. Especially in the summertime when it is so stinking hot and the last thing you want to do is turn on your oven, just to heat up your entire house. This Strawberry Cheesecake Fluff is not only a delicious no bake recipe, but it also requires just four ingredients! It is one of my go-to recipes when I need something fast and easy to take to a neighborhood get together.
I made the mistake of making this Strawberry Cheesecake Fluff at my parents’ house a few weeks ago. I say mistake because my parents are both on a strict diet where they can only eat protein and veggies. I made it, thinking my brother and his wife might enjoy it, but I was basically the devil’s advocate and my parents ended up eating quite a bit of it, too. Whoops. It’s just that good, people can’t stay away from it! It was downed in no time and my brother said that each bite really did taste like a little bit of cheesecake. It is definitely way easier to make than an actual cheesecake, too!
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You can also add other kinds of fruit, to mix up the taste. I have a Berry Cheesecake Fluff recipe on my site {see below} that is just as good! Blueberries or peaches would go well with it also. I hope you enjoy it as much as I do!
Ingredients
- 8 oz tub whipped topping or 3 cups homemade cool whip
- 2 1/2 cups vanilla yogurt
- 1 oz cheesecake instant pudding mix packet
- 3 cups fresh strawberries quartered
Instructions
- Fold the whipped topping into the vanilla yogurt.
- Sprinkle the pudding mix on top and mix well. Place in the refrigerator for 15 minutes and then mix again, letting the pudding mix dissolve.
- Just before serving, stir in the strawberries.
Nutrition
You might also like:
Skinny Raspberry Frozen Yogurt
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Gina G says
June 12, 2017 at 10:14 amHi. My family doesn’t like yogurt, what can used in place of it? Thanks! ?
Julie @Real Housemoms says
June 19, 2017 at 9:26 pmYou could try 1 cup sour cream (for the tang) + 8 ounces cream cheese +1 teaspoon vanilla extract + sugar to sweeten to taste. I’ve not tried this substitution, but these are pretty common cheesecake ingredients.
Heidi Bee says
September 8, 2017 at 9:20 amOh my, just made this and it’s amazing. Thanks a bunch for the very tasty recipe!
Kathy says
September 11, 2017 at 9:57 amDo you use instant pudding or cook & serve? Do you mix it in dry? Thanks
Julie @Real Housemoms says
September 11, 2017 at 12:18 pmHi Kathy! This recipe uses instant pudding mix. We’ve updated the recipe card. It does get mixed in dry.
Grace W. says
February 11, 2018 at 1:47 pmMy grocery store was sold out of cheesecake pudding. I used French Vanilla instead and it worked out just fine. The yogurt still gives it the tangy cheesecake essence. Could probably also just go with Vanilla instant pudding mix. You can get that at Aldi for like 49 cents! 😀 Yummy recipe and QUICK QUICK QUICK while also feeling FANCY FANCY FANCY. Will be making this again!!
Peg Shaw says
July 4, 2018 at 11:49 amHow is this low carb?
Aubrey Cota says
July 4, 2018 at 12:08 pmHi Peg, the dip itself is pretty low carb. You just have to be careful of what you choose to eat with it. Keep in mind an approx. serving is about 2 tablespoons, if you plate up any more than that then you will see the calorie count and carb count increase. We have updated the recipe card to reflect the nutrition facts. Hope you decide to make it and enjoy!
Lisa K says
August 26, 2018 at 9:59 amJust clarifying….when I went to purchase the cheesecake jello, it was in the same size box as other flavors, however, it is only 1 oz, not 3.4 oz. Are you aware of this difference? I purchased 3 boxes to get the 3 oz and it had a strange after taste and it was way too thick. My husband called it spackle!
Aubrey Cota says
August 27, 2018 at 8:35 pmI would like to apologize for taking so long to get back to you. I had to experiment to figure out what the clarification should be. You are absolutely correct, the 3.4 ounces is far too much pudding mix and in turn makes this fluff less fluffly and more cheesecake like. Although I have to say only using one 1 ounce box wasn’t enough cheesecake flavoring for me personally. Thank you for bringing this to our attention and allowing us to fix the recipe to reflect the correct proportions. Side note my family is very happy that I had to experiment with this recipe since we now have a very large portion in the fridge, I’m pretty sure I’ll catch some sneaky fingers in there!