Description
An unbelievably light and refreshing no-bake dessert featuring vibrant lemon and sweet raspberries. This gluten-free fluff is easy to make and perfect for any occasion.
Ingredients
Scale
- 8 oz (226g) full-fat cream cheese, softened
- 1/2 cup (100g) granulated sugar (or more to taste)
- 1 tbsp fresh lemon zest
- 3 tbsp fresh lemon juice
- 1 cup (125g) fresh raspberries, divided
- 1 1/2 cups (360ml) heavy cream, very cold
- 1 tsp vanilla extract
- 1 gluten-free graham cracker crust (9-inch), optional
Instructions
- Prepare Raspberry Swirl: In a small bowl, gently mash about 1/2 cup of raspberries with a fork. Set aside. If using, press graham cracker crust into a pie dish and chill.
- Whip Cream Cheese Base: In a large mixing bowl, beat softened cream cheese until smooth. Add sugar, lemon zest, and lemon juice; beat until light and fluffy.
- Fold in Whipped Cream: In a separate, cold bowl, whip heavy cream with vanilla extract until stiff peaks form. Gently fold one-third of whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until just combined.
- Assemble and Chill: Spoon half of the lemon-cream cheese mixture over the optional crust or into your serving dish. Dollop mashed raspberries and swirl gently. Top with remaining cream cheese mixture and more raspberry swirl. Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
- Prep Time: 20 mins
- Cook Time: 0 mins