Soften the cream cheese: Let it sit at room temperature for 30–45 minutes until it’s very soft. This prevents lumps and helps everything blend smoothly.

Whip the cream: In a cold mixing bowl, beat the heavy cream to medium-stiff peaks. Set aside. Don’t overbeat; it should hold its shape but still look smooth.

Beat the base: In another bowl, beat the softened cream cheese with the powdered sweetener, vanilla, a pinch of salt, and lemon zest/juice if using. Mix until completely smooth and fluffy, 1–2 minutes, scraping the bowl as needed.

Fold in the whipped cream: Add one-third of the whipped cream to the cream cheese mixture and fold gently to lighten it. Fold in the remaining whipped cream in two more additions until no streaks remain.

Prepare the blueberries: If using fresh, pat them dry. If using frozen, thaw fully and drain. For extra blueberry punch, lightly mash half the berries with a fork to create juicy bits.

Add the berries: Gently fold the whole and lightly mashed blueberries into the fluff. Be careful not to deflate the mixture.

Taste and adjust: Add a touch more sweetener or lemon if you prefer. Keep sweetness modest to let the cream cheese and berries shine.

Chill: Spoon into jars or a serving dish. Cover and chill at least 1 hour, ideally 2–3 hours, to set and meld flavors.

Serve: Top with a few extra blueberries, a thin lemon twist, or a sprinkle of crushed, unsweetened coconut flakes for texture.