Ingredients
Equipment
Method
- In a small bowl, beat softened cream cheese with a hand mixer or whisk until completely smooth with no lumps.
- Add heavy whipping cream and continue beating until fluffy, soft peaks form.
- Fold in lemon zest, lemon juice, and powdered sugar until just combined. Chill briefly in the refrigerator if the mixture needs to firm up.
- Spoon lemon cream cheese mixture into the bottom of a clear glass. Add a layer of fresh blackberries.
- Repeat layers, finishing with blackberries on top. Garnish with a sprinkle of extra lemon zest and a fresh mint leaf.
Nutrition
Notes
Substitutions: Swap blackberries for raspberries or blueberries. Replace cream cheese with Greek yogurt for a higher-protein, lower-fat version — no whipping required.
Storage: Refrigerate up to 1 day; the cream layer holds well but blackberries will release juice.
Make-ahead: Make the lemon cream cheese mixture up to 2 days ahead and refrigerate covered. Assemble just before serving.
