Raspberry Cheesecake Fluff
 
Prep time
Total time
 
Filled with all of the goodness of raspberries, cream cheese, fresh whipped cream, and angelic, fluffy mini marshmallows, this is fluffy fruity fabulousness at its finest.
Alison:
Serves: 8-10 servings
Grocery List
  • 10 oz. frozen raspberries
  • 1¼ c. sugar, divided
  • 8 oz. cream cheese
  • 2 c. heavy whipping cream
  • 10 oz. mini marshmallows
  • ½ c. unsweetened coconut (optional)
  • ½ tsp. coconut extract (optional)
Here's how...
  1. Add the raspberries and ¾ c. sugar to the food processor and pulse a few times just until the berries are finely chopped. Set this mixture aside.
  2. In a mixing bowl, combine cream cheese and remaining ½ c. sugar and mix with the paddle blade until smooth.
  3. Switch to the whipping attachment and pour in the heavy whipping cream,
  4. Add in coconut extract if desired.
  5. On low speed, whip the mixture until it thickens a bit and you can build the speed to high. Whip until stiff peaks form.
  6. Gently fold in the raspberry/sugar mixture, marshmallows, and unsweetened coconut (optional).
  7. Refrigerate for several hours and serve garnished with a bit of coconut.
Recipe by That Which Nourishes at http://www.thatwhichnourishes.com/raspberry-cheesecake-fluff/