This Lemon Raspberry Fluff is a dreamy, no-bake dessert that perfectly balances tart lemon curd with sweet, smashed raspberries in a cloud of creamy cheesecake filling. After extensive testing, I’ve found this version delivers the ideal light texture that sets it apart from heavier mousses. It’s the ultimate make-ahead treat for summer gatherings, offering a refreshing burst of flavor in every spoonful.

Lemon Raspberry Fluff

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

2 cups heavy whipping cream
2 teaspoons vanilla extract
1/3 cup powdered sugar
8 oz cream cheese (softened)
1 cup lemon curd
2 pints fresh raspberries (smashed)
raspberries and mint leaves for garnish

Instructions

In a large bowl, whip together heavy cream, vanilla extract and powdered sugar. Beat until stiff peaks form. Set aside.
In a large bowl, beat cream cheese and lemon curd until smooth.

Fold whipped cream into lemon mixture using a spatula or wooden spoon, until just combined. Don’t mix too much, you want to keep it fluffy.
Layer lemon fluff and smashed raspberries in eight individual jars.

Garnish with extra raspberries and sprig of mint. Store in the fridge until ready to serve. Can be made up to 24 hours before.

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Lemon Raspberry Fluff Recipe