This lemon cheesecake mousse combines softened cream cheese with whipped cream, sweetener, lemon juice, lemon rind, and vanilla. Chill it before serving.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup whipping or heavy cream
- ½ cup ground erythritol or another low-carb sweetener
- Juice of 1 lemon
- 1 teaspoon lemon rind
- 1 teaspoon vanilla extract
Instructions
- Beat the softened cream cheese until smooth.
- Add the sweetener, lemon juice, lemon rind, and vanilla. Whisk until smooth.
- In a separate bowl, whip the cream to firm peaks.
- Fold the whipped cream into the cream cheese mixture until evenly combined.
- Cover and refrigerate before serving.
Storage
Keep the mousse covered in the refrigerator and return it to the refrigerator promptly after serving.
