Lemon Raspberry Fluff

Taha Ayad

A quick no-bake Lemon Raspberry Fluff made with whipped cream, cream cheese, lemon curd, and fresh smashed raspberries layered in individual jars. This chilled dessert is creamy, bright, and easy to make ahead.

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Prep Time 10

Total Time 10

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 365

Ingredients Method Notes

Ingredients

2 cups heavy whipping cream
2 teaspoons vanilla extract
⅓ cup powdered sugar
8 oz cream cheese softened
1 cup lemon curd
2 pints fresh raspberries lightly smashed
Extra fresh raspberries for garnish
Mint sprigs for garnish

Method

In a large bowl, whip the heavy cream, vanilla extract, and powdered sugar until stiff peaks form. The cream should stand upright when the whisk is lifted.
In a separate large bowl, beat the softened cream cheese and lemon curd until the mixture is smooth and glossy with no visible lumps.
Fold the whipped cream into the lemon mixture using a spatula or wooden spoon. Work gently and stop once the color is even so the mixture stays fluffy.
Spoon the lemon fluff and smashed raspberries into eight individual jars, alternating layers for a clean presentation.
Garnish each jar with extra raspberries and a small mint sprig.
Refrigerate until ready to serve. For the best texture, chill for at least 30 minutes or make up to 24 hours ahead.

Notes

Do not overmix after adding the whipped cream, or the fluff can lose volume.
Use softened cream cheese so the lemon mixture blends smoothly.
Lightly smash the raspberries instead of pureeing them for better texture.
Store covered in the refrigerator for up to 24 hours for the best appearance and texture.