In a mixer whip heavy cream until thick peaks formed and then add the cardamom, rose water, lemon zest and sugar until well mixed. Remove your sweetened whipped cream from bowl and set aside.
Add your cream cheese to the mixer and whip until smooth. Fold in your cardamom, rosewater and lemon heavy whipped cream into your whipped cream cheese. Check for sweetness. Adjust to your desired sweetness.
Spoon or pipe your Lemon Rose Cardamom Cheesecake Mousse into little cups and garnish with pistachio nuts and edible rose petals. Enjoy!
Rose water is very strong. Please measure, taste and if you want more just a couple of drops at a time.