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In a large mixing bowl, beat the softened cream cheese and powdered sugar together until completely smooth, creamy, and lump-free. The mixture should look silky and slightly fluffy.
Add the vanilla extract, fresh lemon juice, lemon zest, and a pinch of salt. Beat again until the mixture becomes glossy, thick, and packed with bright citrus flavor.
In a separate chilled bowl, whip the heavy cream until soft, pillowy peaks form. The cream should hold its shape but still look light and airy.
Gently fold the whipped cream into the lemon-cream cheese mixture in batches. Use slow, sweeping motions to keep the mousse fluffy and cloud-like while creating that luscious cheesecake texture.
Spoon or pipe the mousse into serving cups or small dessert glasses. The texture should be thick, creamy, and beautifully smooth.
Refrigerate for 2–3 hours until the Lemon Cheesecake Mousse is chilled and perfectly set. Before serving, garnish with a swirl of whipped cream, extra lemon zest, and a fresh mint sprig for a bright bakery-style finish.