Bloom the gelatin: Add the sugar-free gelatin powder to a large mixing bowl. Pour in 2 cups of boiling water and whisk until fully dissolved, about 2 minutes.

Add cold water: Stir in 1 cup of cold water. Whisk again to combine. Let the mixture cool on the counter for 10–15 minutes so it’s not piping hot.

Set the base layer: Pour about two-thirds of the gelatin into your pan. Transfer to the fridge and chill until it’s softly set, about 45–60 minutes. You want it wobbly but not liquid.

Make the cream cheese mixture: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sweetener, vanilla, and a pinch of salt. Beat again until fluffy.

Lighten with cream: Pour in the heavy cream and beat on medium-high until the mixture is thick, smooth, and spreadable. Taste and adjust sweetness if needed.

Create the swirl: Spoon dollops of the cream cheese mixture over the softly set jello base. Leave some gaps so the remaining gelatin can flow around it. Use a butter knife or skewer to gently swirl—don’t overmix or you’ll lose definition.

Top with remaining gelatin: Slowly pour the remaining gelatin over the swirled layer. Aim for a thin stream so you don’t disturb the swirl.

Chill to set: Refrigerate 4 hours, or until completely firm. Overnight is ideal for clean slices.

Slice and serve: Cut into squares. Garnish with a couple of fresh berries if you like. Serve chilled.