12 oz cream cheese (softened at room temperature)
1 cup Swerve powdered sugar
1 cup heavy cream
Juice from 2 lemons
Pinch of sea salt
Blend cream cheese and powdered sugar with mixer until smooth and creamy.
Add lemon juice and salt and blend.
Add 1 cup heavy cream and whip until creamy and a little stiff.
Place in dessert cups and refrigerate for at least an hour.
Top with whipped cream if desired.