No-Bake Lemon Raspberry Fluff — Easy Fruity Dessert Recipe
A bright, airy no-bake treat where tangy lemon curd and silky cream cheese join whipped cream, then get layered with mashed fresh raspberries. Ready in about 10 minutes and perfect served in jars or a trifle bowl.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Diet: Gluten-Free
Ingredients
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1/3 cup powdered (confectioners’) sugar
- 8 ounces cream cheese, softened
- 1 cup lemon curd
- 2 pints fresh raspberries, lightly crushed
- Extra raspberries and mint sprigs for garnish
Instructions
Chill a mixing bowl and beaters briefly if you can. Pour in the heavy cream, add vanilla and powdered sugar, and whip until you get firm peaks. Set aside.
In a separate bowl, beat the softened cream cheese until smooth. Add the lemon curd and continue beating until the mixture is glossy and lump-free.
Gently fold the whipped cream into the lemon-cream cheese mixture using a spatula. Stop when the mixture looks evenly blended but still light—don’t overwork it.
Spoon a layer of the lemony cream into small jars or a serving dish, add a layer of smashed raspberries, then repeat until containers are filled.
Top each portion with whole raspberries and a mint sprig for color.
Keep refrigerated until serving. Best eaten within 24 hours for peak texture.
Tip: If using frozen berries, thaw and drain them first so the dessert doesn’t become watery.
Nutrition
- Serving Size: 1
- Calories: 459kcal
- Sugar: 23g
- Sodium: 162mg
- Fat: 36g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 137mg
