Prepare the dish: Lightly grease an 8x8-inch glass dish or a similar-sized casserole with a tiny bit of neutral oil or butter. This helps clean slices release easily.

Bloom and dissolve the gelatin: Add the sugar-free gelatin powder to a large bowl. Pour in 2 cups of boiling water and whisk until completely dissolved, about 2 minutes. No gritty bits should remain.

Cool it slightly: Stir in 1 cup of cold water. Let the mixture sit for 10–12 minutes to drop in temperature. It should be warm, not hot, so the cream swirl won’t curdle.

Make the vanilla cream: In a separate bowl, beat the softened cream cheese until smooth. Add heavy cream, vanilla extract, powdered sweetener, and a pinch of salt. Beat until silky and pourable, like a thick cream sauce. Adjust sweetness to taste.

Combine with a swirl effect: Pour about two-thirds of the gelatin into the prepared dish. If using berries, scatter them evenly now. Spoon the vanilla cream in ribbons over the gelatin. Use a butter knife or skewer to gently swirl—don’t over-mix or you’ll lose the marbled look.

Add the remaining gelatin: Slowly pour the last third of the gelatin over the top to partially “seal” the swirl. This creates layers and keeps the design visible.

Chill to set: Cover and refrigerate for 3–4 hours, or until fully set. Overnight is best for clean slices.

Serve: Cut into squares. Garnish with a dollop of whipped cream and a couple of berries if you like. Keep portions moderate to stay keto-friendly.