Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream, cold
- 2 medium lemons, zested and juiced
- ½ cup (100 g) granulated erythritol or preferred sugar substitute
- 1 tsp (5 ml) pure vanilla extract
- ¼ tsp (1 ml) lemon extract (optional)
- A pinch of salt
Instructions
- Remove cream cheese from fridge to soften. Zest and juice lemons.
- Pour cold heavy cream into a chilled bowl and whip until stiff peaks form.
- In another bowl, beat cream cheese with erythritol, lemon zest, lemon juice, vanilla extract, and salt until smooth.
- Fold one-third of whipped cream into cream cheese mixture gently, then fold in remaining whipped cream carefully.
- Adjust lemon flavor if desired.
- Cover with plastic wrap and refrigerate at least 1 hour to set.
- Spoon into individual bowls or glasses and garnish with lemon zest or fresh berries.
Notes
- Use room-temperature cream cheese for smooth blending.
- Chill cream and bowl before whipping for best results.
- Fold whipped cream gently to maintain airy texture.
- Erythritol is preferred for sweetness without bitterness.
- Chill mousse at least 1 hour before serving.
- Store leftovers in airtight container in fridge up to 3 days. Not recommended to freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American