In a small bowl, combine 2 teaspoons of gelatin powder with 3 tablespoons of water. Let it sit for 5–10 minutes to bloom.

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add lemon zest and lemon juice, and mix well.

Gently heat the bloomed gelatin until dissolved, then let it cool slightly. Add it to the cream cheese mixture and blend thoroughly.

In another bowl, whip the heavy cream with vanilla extract and a pinch of salt until stiff peaks form.

Carefully fold the whipped cream into the cream cheese mixture in batches, maintaining the mousse’s airy texture.

Spoon the mousse into serving cups or bowls. Refrigerate for at least 4 hours or until set.

Garnish with lemon zest, whipped cream, or fresh fruit before serving.