Soften the cream cheese: Cut it into chunks and let it sit at room temperature for a few minutes. This helps it blend smoothly and prevents lumps.

Whip the cream: In a medium bowl, whisk the heavy cream until it forms soft peaks. You can use a hand mixer to speed things up. Set aside.

Mix the base: In another bowl, beat the softened cream cheese, peanut butter, cocoa powder, powdered sweetener, vanilla, and a pinch of salt until smooth. Scrape the sides as you go so everything blends evenly.

Combine gently: Fold the whipped cream into the chocolate-peanut butter mixture in two or three additions. Use a spatula and light strokes to keep it airy.

Taste and adjust: Try a small spoonful. If you want it sweeter, add a bit more powdered sweetener and fold again. If it’s too thick, fold in a tablespoon of cream.

Serve: Spoon into small bowls or glasses. Add toppings like sugar-free chocolate shavings or a few chopped peanuts for crunch.