Lemon Fluff Recipe

A white bowl of creamy lemon fluff topped with fresh blueberries and a sprig of mint, surrounded by lemon slices.

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!

Course Dessert

Cuisine American

Prep Time 10

Chilling Time 30

Total Time 40

Servings cups

Calories 333kcal

Author Sherri Hagymas

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.

How to store leftovers.

Fluff salads can be made a day in advance.

Leftovers can be refrigerated and kept in an airtight container for up to 2 days.

This dessert doesn't freeze well unfortunately.

Nutrition