Soften the cream cheese. Let it sit at room temperature for 30–45 minutes. Soft cream cheese blends smoothly and prevents lumps.

Whip the cream. In a cold mixing bowl, whisk the heavy cream to soft peaks. Don’t take it to stiff, dry peaks—aim for pillowy and smooth. Set aside.

Beat the base. In a separate bowl, beat the softened cream cheese with the powdered sweetener, vanilla, and a pinch of salt until creamy and fluffy, about 1–2 minutes. Scrape the bowl as needed.

Add flavors. If using cocoa, lemon, coffee, or extracts, blend them into the cream cheese mixture now. Taste and adjust sweetness.

Fold gently. Add one-third of the whipped cream to the cream cheese mixture and fold to loosen. Add the rest in two more additions, folding carefully to keep the fluff airy.

Chill. Spoon into cups or a serving bowl. Cover and refrigerate for at least 1 hour to set the texture and meld flavors.

Garnish and serve. Top with a few berries, a sprinkle of cocoa, shaved sugar-free chocolate, or crushed nuts. Enjoy cold.