Prep the blueberries: If using frozen berries, thaw and pat dry to remove excess moisture. Lightly mash half the blueberries with a fork to release some juice; keep the rest whole.

Soften the base: In a medium bowl, let the cream cheese and butter sit at room temperature until very soft. This ensures a smooth, lump-free mixture.

Beat until creamy: Using a hand mixer, beat the cream cheese and butter until light and fluffy, about 1–2 minutes. Scrape down the sides as needed.

Add flavor and sweetener: Mix in the powdered sweetener, vanilla, lemon zest, and a pinch of salt. Taste and adjust sweetness—remember, cold desserts taste slightly less sweet.

Fold in blueberries: Gently fold in the mashed blueberries first to swirl color and flavor throughout, then add the whole berries so you get juicy bites in each piece.

Fill the molds: Spoon the mixture into silicone molds or a mini muffin tin lined with paper cups. Tap the tray gently to level the tops.

Chill to set: Freeze for 45–60 minutes, or refrigerate for 2–3 hours, until firm enough to pop out cleanly.

Unmold and store: Remove from molds and transfer to an airtight container. Store in the fridge for a softer, cheesecake-like texture or in the freezer for a firmer bite.