#### Instructions:

1. **Prepare the Cheesecake Whip:**

– In a large bowl, beat the softened cream cheese until smooth and creamy.

– Gradually add the granulated sugar, beating until fully combined.

– Mix in the lemon juice, lemon zest, and vanilla extract.

– In a separate bowl, whip the heavy cream until stiff peaks form.

– Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.

– Refrigerate the cheesecake whip while you prepare the berry compote.

2. **Prepare the Berry Compote:**

– In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice.

– Cook over medium heat, stirring occasionally, until the berries break down and the mixture begins to thicken, about 5-7 minutes.

– If you prefer a thicker compote, mix the cornstarch with a small amount of water to form a slurry and stir it into the berry mixture. Cook for an additional 1-2 minutes until thickened.

– Remove from heat and let the compote cool to room temperature.

3. **Assemble the Dessert:**

– Spoon the Lemon Cheesecake Whip into serving glasses or bowls.

– Top with a spoonful of the berry compote.

– Garnish with fresh berries, lemon zest, and mint leaves if desired.

4. **Serve:**

– Chill the assembled dessert for at least 30 minutes before serving to allow the flavors to meld together and the cheesecake whip to firm up slightly.

### Tips:

– **Berry Compote:** You can use fresh or frozen berries for the compote. If using frozen berries, thaw them before cooking.

– **Variations:** Feel free to use a single type of berry or a different combination based on your preference or what’s in season.

– **Make-Ahead:** Both the cheesecake whip and the berry compote can be made ahead of time and stored separately in the refrigerator. Assemble just before serving.

This Lemon Berry Bliss Cheesecake Whip is a perfect light and refreshing dessert that’s sure to impress with its creamy texture and bright flavors!