1-First, prepare all ingredients and ensure cream cheese is softened at room temperature for smooth mixing. This step helps everything blend together nicely and avoids lumps later on.

2-Once ready, whip the heavy cream until soft peaks form, taking care not to overbeat to keep the mousse light and airy.

3-Next, in a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until it’s creamy and lump-free. This creates a solid base for your mousse.

4-Then, gently fold the whipped cream into the cream cheese mixture, making sure to maintain that fluffy texture.

5-After that, add lemon juice and lightly fold it in to incorporate the tangy flavor evenly. Pour the mousse into serving dishes and smooth the top with a spatula for a polished look.

6-Finally, refrigerate for at least 4 hours or overnight to let it set, and garnish with fresh berries or zest as you like.

Step 1: Combine 1 cup graham cracker crumbs, ¼ cup light brown sugar, and 4 tablespoons melted salted butter; mix and set aside.

Step 2: Mix 8 ounces cold whipped cream cheese, ¾ cup powdered sugar, 2 teaspoons fresh lemon juice, and 1 teaspoon pure vanilla extract until smooth.

Step 3: Whip 8 ounces very cold heavy cream until stiff peaks form and fold into the cream cheese mixture.

Step 4: Spoon 1-2 tablespoons of crust into each cup.

Step 5: Pipe or spoon mousse over the crust.

Step 6: Add toppings like fresh berries.

Step 7: Serve immediately or refrigerate for 3-5 hours.