“Sunshine Lemon Cream Cups with Blueberries”
Ingredients (Serves 4–6)
225 g (8 oz) cream cheese, softened
1 cup heavy whipping cream, cold
½ cup powdered sugar (or adjust to taste)
¼ cup fresh lemon juice (about 2 lemons)
1 tbsp lemon zest (plus extra for garnish)
1 tsp vanilla extract
Optional toppings: Whipped cream, crushed graham crackers, lemon slices
Instructions
Beat the Cream Cheese:
In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add Lemon & Sweetness:
Mix in powdered sugar, lemon juice, lemon zest, and vanilla extract until fully combined and silky.
Whip the Cream:
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
Fold Together:
Gently fold the whipped cream into the lemon cream cheese mixture until light and fluffy.
Chill:
Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to firm up and develop flavor.
Serve & Garnish:
Top with extra whipped cream, graham cracker crumbs, or a thin lemon slice for a pretty finish.
Tips:
 For a richer flavor, you can add a few drops of lemon extract. Make it ahead – keeps well in the fridge for 2–3 days. Serve in mini glasses for a party-friendly dessert!Lemon Cheesecake Mousse 1 pointI’ve been eating for over 2 years and although I make tons of treats, this recipe is now amount my 3 favorite baked goods ever!!Â
