Ingredients:
8 oz (225g) cream cheese, softened
1 cup heavy whipping cream
¾ cup powdered sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup fresh blueberries
½ cup blueberry preserves or jam
Graham cracker crumbs or crushed shortbread cookies for topping (optional)
Instructions:
Whip the Cream
In a large bowl, whip heavy cream until stiff peaks form. Set aside.
Mix Cream Cheese & Flavorings
In another bowl, beat softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
Combine
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Layer the Mousse
In serving glasses or bowls, add a spoonful of blueberry preserves at the bottom.
Spoon the lemon cheesecake mousse over the preserves.
Top with fresh blueberries and a sprinkle of graham cracker crumbs or crushed cookies if desired.
Chill & Serve
Refrigerate for at least 2 hours before serving for best texture and flavor.
Enjoy
Scoop and savor this airy, tangy, and sweet delight!
Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 280 kcal per serving | Servings: 6
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