Took the butter out of my croissant dough, still shocked at the result

I've been making croissants for about 8 years now, always laminating with cold butter slabs. Last week I tried a recipe that calls for folding in whipped cream cheese instead, no butter in the dough at all. Figured it would be a flop but the layers came out way lighter, almost airy, and the tang cuts the richness so well. Cost me about $4 extra per batch in cream cheese but the texture is honestly better for my customers at the farmers market in Eugene. I'm sticking with it for now, but has anyone else blended butter and cream cheese in their laminations? I want to know if I'm missing something big here.

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