Ingredients

For the Lemon Cream Base

  • 1 cup (240 ml) heavy whipping cream
  • 8 oz (225 g) cream cheese, softened
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional for Extra Flavor

  • 1 tablespoon sour cream or Greek yogurt
  • 2 tablespoons powdered sugar (if you like it sweeter)

For the Whipped Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Garnish Ideas

  • Thin lemon slices
  • Extra lemon zest
  • Crushed vanilla cookies or graham crackers
  • Mint leaves
  • White chocolate shavings

Equipment Needed

  • Mixing bowls
  • Electric mixer or hand whisk
  • Rubber spatula
  • Citrus zester or grater
  • Serving cups or ramekins
  • Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Cream Cheese

Take the cream cheese out of the refrigerator about 30 minutes before starting. Soft cream cheese blends smoothly and prevents lumps.

Place the softened cream cheese in a large mixing bowl and beat for 2–3 minutes until creamy and fluffy.

Step 2: Add the Sweetened Condensed Milk

Slowly pour in the sweetened condensed milk while mixing on low speed.

Continue beating until the mixture becomes smooth, glossy, and fully combined.

Step 3: Add Lemon Flavor

Add:

  • Fresh lemon juice
  • Lemon zest
  • Vanilla extract
  • Pinch of salt

Mix again until smooth.

The lemon juice naturally thickens the mixture slightly, creating a silky texture.

Step 4: Whip the Cream

In a separate cold bowl, pour in 1 cup heavy whipping cream.

Beat until medium-to-stiff peaks form. Do not overwhip or the cream may become grainy.

Step 5: Fold Everything Together

Using a spatula, gently fold the whipped cream into the lemon mixture in batches.

Fold slowly to keep the dessert airy and fluffy.

The final texture should be smooth, creamy, and light.