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Prepare the Cream Cheese: In a mixing bowl, use a hand mixer to beat the softened cream cheese until smooth and fluffy (about 1–2 minutes).
Whip the Cream: In a separate bowl, whip the heavy whipping cream with the hand mixer until stiff peaks form (this will take about 3–4 minutes). Be careful not to over-whip.
3 Combine: Gradually add the powdered erythritol, vanilla extract, and lemon juice to the cream cheese. Beat until fully combined.
Gently fold the whipped cream into the cream cheese mixture. Use a spatula to fold, being careful not to deflate the whipped cream.
Assemble: Spoon the mixture into 4 small serving cups or ramekins. Smooth the tops with a spoon.
6 Chill: Chill in the refrigerator for at least 1 hour to firm up, or serve immediately for a softer texture.
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