Directions
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered erythritol, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Mix until well combined and smooth.
In a separate bowl, whip the heavy cream until it forms stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the mixture.
Spoon the mousse into individual serving bowls or glasses.
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the mousse to set.
Before serving, top with a dollop of whipped cream and a sprinkle of lemon zest if desired.
Variations & Tips
For a berry twist, try folding in a handful of fresh blueberries or raspberries into the mousse before chilling. You can also experiment with different citrus fruits like lime or orange for a variation on the flavor. If you prefer a nutty undertone, adding a teaspoon of almond extract can complement the lemon beautifully. For those who enjoy a bit of texture, a sprinkle of crushed, toasted nuts on top can add a delightful crunch. To make this recipe dairy-free, use a dairy-free cream cheese and coconut cream in place of the heavy cream.
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