Soften the cream cheese: Cut the cream cheese into chunks and let it sit at room temperature for 20–30 minutes. Softer cream cheese mixes smoother and prevents lumps.

Whip the cream: In a cold mixing bowl, beat the heavy cream with an electric mixer on medium-high until soft peaks form. Don’t go all the way to stiff peaks yet.

Sweeten the cream: Add half of the powdered sweetener to the whipped cream and beat briefly to combine. Taste and adjust sweetness later if needed. Set the whipped cream aside.

Beat the cream cheese: In another bowl, beat the softened cream cheese with the remaining sweetener, lemon juice, lemon zest, vanilla, and a pinch of salt. Mix until completely smooth and glossy, about 1–2 minutes. Scrape the bowl to make sure there are no lumps.

Lighten the mixture: Add one-third of the whipped cream to the lemon-cream-cheese mixture and beat on low just to loosen it. This helps the rest fold in more easily.

Fold gently: Using a spatula, fold in the remaining whipped cream in two additions. Use slow, broad strokes to keep the mixture airy. Stop as soon as it looks smooth and fluffy.

Taste and tweak: Taste for sweetness and brightness. If you want it sweeter, sift in a little more powdered sweetener. For more zing, add a touch more lemon zest or a few drops of lemon juice.

Chill (optional but recommended): Spoon into serving glasses or a bowl, cover, and chill for at least 30–45 minutes. Chilling firms it slightly and blends the flavors.

Serve: Top with a few berries, a sprinkle of zest, or coconut if you like. Enjoy cold.