Chill your mixing bowl and beaters in the fridge for easier whipping.

Pour cold heavy whipping cream into the bowl and whip with a mixer until soft peaks form.

In a separate bowl, beat the softened cream cheese with dulce de leche until smooth and fully combined.

Gradually fold the whipped cream into the dulce de leche mixture in gentle motions until uniform and airy.

Spoon or pipe the mousse into serving glasses, filling each about three-quarters full.

Optional: sprinkle a pinch of flaky sea salt over each serving to enhance flavor.

Refrigerate for at least 30 minutes to develop texture before serving.