Preparation:

1: Make the Cheesecake Fluff Base

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Use a hand mixer or stand mixer on medium speed.
2. Add the powdered sugar and vanilla extract, and beat again until fully incorporated and fluffy.
3. Gently fold in the thawed whipped topping using a rubber spatula. Continue folding until the mixture is light and evenly blended, with no lumps of cream cheese remaining.

2: Add Fruit and Fluffy Add-ins

1. Gently fold in the drained crushed pineapple, chopped strawberries, and mandarin orange segments. Make sure the pineapple and oranges are well drained to avoid watering down the fluff.
2. Add the mini marshmallows and shredded coconut (if using).
3. Stir gently until everything is evenly distributed throughout the cheesecake base.

3: Chill and Garnish

1. Transfer the fluff to a serving bowl or dessert cups and smooth the top with a spatula.
2. Cover and refrigerate for at least 1–2 hours to let the flavours meld and the fluff firm up slightly.
3. Just before serving, sprinkle the top with pastel sprinkles or mini chocolate Easter eggs for a fun and festive finish.