Cheesecake Mousse with BlueberriesIngredients (Serves 2–3)For the mousse:4 oz (½ block) cream cheese, softened½ cup heavy whipping cream2 tbsp powdered erythritol (or monk fruit sweetener, to taste)½ tsp vanilla extract1 tsp lemon zest (optional, for a cheesecake tang)For topping:¼ cup fresh blueberries (or any low-carb berries — raspberries or blackberries work great)🥣 InstructionsWhip the cream:In a cold mixing bowl, use an electric hand mixer to whip the heavy cream until it forms soft peaks. Set aside.Blend the base:In another bowl, beat the softened cream cheese with the sweetener, vanilla, and lemon zest until smooth and fluffy (about 2 minutes).Combine:Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix slowly to keep the mousse light and airy.Chill:Spoon into small dessert bowls or ramekins and refrigerate for at least 30 minutes to firm up.Serve:Top with a handful of fresh blueberries before serving.💡 Tips & VariationsFor a chocolate version, add 1 tbsp unsweetened cocoa powder to the cream cheese mixture.To make it dairy-free, substitute:coconut cream for the heavy creamvegan cream cheese for the regular kind.You can store this mousse in the fridge for up to 3 days — it actually gets even creamier overnight!
