1. Soften the cream cheese
Remove the cream cheese from the refrigerator and let it soften at room temperature for about 20–30 minutes.
Place it in a large mixing bowl and beat until completely smooth and creamy.
2. Add the condensed milk
Gradually pour the sweetened condensed milk into the softened cream cheese while mixing.
Continue beating until the mixture is smooth with no lumps.
3. Add the vanilla
Add the vanilla extract and mix until evenly incorporated.
4. Whip the cream
In a separate chilled bowl, pour in the cold heavy whipping cream.
Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overwhip.
5. Combine the mixtures
Add about one-third of the whipped cream to the cream cheese mixture.
Gently fold it in with a spatula.
Add the remaining whipped cream in two more additions, folding gently after each addition. This keeps the dessert light and fluffy.
6. Chill
Transfer the Paradise Cream to a serving bowl or individual dessert cups.
Cover and refrigerate for at least 2–3 hours, preferably overnight, so it becomes nicely chilled and slightly firmer.
7. Serve
Spoon the cream into individual bowls and garnish with fresh berries, grated chocolate, crushed cookies, or a little fruit if desired.
You can also use it as a cake filling, pie filling, or topping for fresh fruit.
Tip: Make sure the whipping cream is very cold and fold it gently into the cream cheese mixture. That’s the secret to getting the fluffy texture shown in the picture. ☁️🤍
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