This creamy, dreamy Lemon Fluff with Blueberries recipe is a no-bake dessert that is so easy to make with softened cream cheese, whipped topping, lemon juice, a little powdered sugar and juicy blueberries and mini marshmallows. It’s a perfect cool treat to make for so many occasions, especially on warm summer days!
If you loved this fluff desserts, you should also try this peach fluff, or strawberry fluff and this banana pudding fluff. It’s hard to decide which one to make!
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Easy Lemon Blueberry Fluff Salad
I all about making this fluffy lemon dessert whenever there’s a holiday or summer get-together coming up. It’s a lemony cheesecake flavor that is so light and fluffy!
It’s just so simple—toss a few ingredients together, pop it in the fridge to chill, and voilà! You’ve got yourself a refreshingly light treat that everyone loves.
We have even used it as a dip with graham crackers or vanilla wafers!
Ingredients Needed:
Below is a list of the ingredients you’ll need to gather to make this easy recipe. Scroll down to the full recipe card for individual amounts.
- Cream Cheese: I use full fat cream cheese. You can also use ⅓ less fat but I would not use fat free for this recipe.
- Powdered Sugar: For a perfect added sweetness.
- Whipped Topping: Makes it light and creamy. I used Cool Whip in this but see below for how to make homemade stabilized whipped cream
- Lemon: Fresh squeezed is best but if you only have store-bought bottled lemon juice you can use that in a pinch.
- Mini Marshmallows: Give a soft texture that just melts in your mouth.
- Blueberries: they add a pop of color.
- Lemon slices and mint leaves for optional garnishes
Variations/Substitutions:
- You can also swap the cream cheese/ powdered sugar mixture and use a 3.4 ounce box of instant pudding like cheesecake flavored or vanilla or even lemon for extra lemony flavor. DO NOT follow the package directions. Just use 1 cup of cold milk so the mixture isn’t too thin. Then continue by adding the whipped topping and other ingredients.
- Use strawberries, raspberries, drain crushed pineapple instead of blueberries for a different fruity twist.
- Add ½ cup of chopped pecans, walnuts, or sliced almonds for a little extra crunch
- Mix in ½ cup of coconut flakes.
- Add graham cracker crumbs on top just before serving.
- Make your own homemade whipped cream by blending heavy whipping cream until soft peaks form and then add a tablespoon of powdered sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of cream of tartar (or a tablespoon of dry vanilla pudding mix) and blend until stiff peaks form.
How to Make This Fluff Recipe:
Step 1: In a large mixing bowl, blend the softened cream cheese and powdered sugar with an electric mixer until creamy.
Step 2: Add the lemon juice, and lemon extract (if using) and stir gently with a rubber spatula just until combined. Then stir in the whipped topping.
Step 3: Gently fold in the blueberries and marshmallows until they are just coated with the cream cheese mixture.
Step 4: Cover with plastic wrap and refrigerate for 30 minutes to an hour so the flavors can meld together and marshmallows can soften.
Step 5: Garnish with extra blueberries, lemon slices, and mint leaves if desired before serving.
Tips:
- Make the cream cheese is at room temperature for easier mixing.
- If using frozen blueberries, they need to be thawed and completely dry. You can put them in a colander in the sink to drain excess liquid. Then line a baking sheet with paper towels and spoon the blueberries onto the paper towels in a single layer. Then pat them the top side dry as well. If you skip this important step the fluff will be watery from the excess juices.
How to Store Leftovers:
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Unfortunately this dessert does not freeze well.
Frequently Asked Questions
Yes, you can easily make this fluff a day in advance. Just keep it covered in the refrigerator until ready to serve.
Add a tablespoon of lemon zest to the mixture for extra lemon flavor if you don’t have the extract.
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Lemon Fluff Recipe
Ingredients
- 8 ounces cream cheese 1 block, softened to room temperature
- ½ cup powdered sugar
- 8 ounces whipped topping thawed
- 1 lemon juiced
- ¼ teaspoon lemon extract optional, for extra lemon flavor
- 3 cups mini marshmallows
- 18 ounces fresh blueberries
- Fresh lemon slices and fresh mint optional garnishes
Instructions
- In a large bowl, add the cream cheese and powdered sugar and blend with with a hand mixer on medium-high speed until creamy.8 ounces cream cheese, ½ cup powdered sugar
- Add the lemon juice, and lemon extract (if using) and stir gently with a rubber spatula just until combined. Then stir in the whipped topping.8 ounces whipped topping, 1 lemon, ¼ teaspoon lemon extract
- Add the blueberries and marshmallows and stir gently to just coat them with the cream cheese mixture.3 cups mini marshmallows, 18 ounces fresh blueberries
- Cover with plastic wrap and place in the refrigerator to chill for 30 minutes to an hour for the flavors to meld and the marshmallows to soften.
- Garnish with additional fresh blueberries, lemon slices, and/or mint leaves if desired.Fresh lemon slices and fresh mint optional garnishes
Notes
- Fresh blueberries work best in this recipe. You can use frozen blueberries but they need to be thawed and completely dry. You can put them in a colander in the sink to drain excess liquid. Then line a baking sheet with paper towels and spoon the blueberries onto the paper towels in a single layer. Then pat them the top side dry as well. If you skip this important step the fluff will be watery from the excess juices.
- You can also swap the cream cheese/ powdered sugar mixture and use a 3.4 ounce box of instant pudding like cheesecake flavored or vanilla or even lemon for extra lemony flavor. DO NOT follow the package directions. Just use 1 cup of cold milk so the mixture isn’t too thin. Then continue by adding the whipped topping and other ingredients.
- Swap the blueberries for fresh strawberries or raspberries
- Add ½ cup of chopped pecans, walnuts or sliced almonds or extra crunch.
- Add ½ cup of coconut flakes, unsweetened or sweetened.
- Make your own whipped topping by blending heavy whipping cream until soft peaks form and then add a tablespoon of powdered sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of cream of tartar (or a tablespoon of dry vanilla pudding mix) and blend until stiff peaks form.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Crystal
So i added my own little twist to this but it turned out awesome. So i doubled the recipe but i used the cheesecake pudding mix and blended that altogether with the cream cheese and whip cream mixture but i added 2 extra cream cheese and 1 extra whip cream. Now the reason i did that is because i used the fresh squeezed lemon juice and after i read the recipe again i realized it said to use the extract and when i did i added a little more than i wanted because its very powerful so hints the extra i added. I added the blueberries but i was thinking about added raspberries with it but im not sure but i feel like i might add another fruit to go with it