Prep your tools and ingredients: Chill a mixing bowl and beaters for 10 minutes in the fridge. Soften the cream cheese until it’s easily spreadable. Rinse and pat dry the raspberries.

Make a quick raspberry mash: In a small bowl, lightly mash the raspberries with 1–2 tablespoons of the sweetener. You want some texture, not a puree. Set aside to let the juices mingle.

Whip the cream: In the chilled bowl, beat the heavy cream with a pinch of salt until it starts to thicken. Add half of the remaining sweetener and the vanilla. Continue whipping to soft peaks. Don’t overbeat—soft, billowy peaks are ideal.

Blend the cream cheese base: In another bowl, beat the softened cream cheese with the lemon zest, lemon juice, and the rest of the sweetener until smooth and fluffy. Taste and adjust sweetness or lemon to your liking.

Optional gelatin step (for extra hold): Sprinkle gelatin over 1 tablespoon cold water and let it bloom for 5 minutes. Gently warm until just dissolved (microwave a few seconds or use a warm water bath). Whisk a spoonful of the cream cheese mixture into the gelatin, then stir the gelatin mixture back into the cream cheese base.

Combine cream and lemon base: Fold one-third of the whipped cream into the cream cheese mixture to lighten it. Gently fold in the rest until no streaks remain. Keep it airy—use broad, gentle strokes.

Swirl in raspberries: Fold in the mashed raspberries with just a few turns so you get pretty pink streaks. If you prefer an even color, fold a bit more.

Chill and set: Spoon into serving glasses or a large bowl. Chill for at least 1–2 hours so the flavors meld and the mousse sets.

Garnish and serve: Top with fresh raspberries, a curl of lemon zest, or a small mint sprig. Serve cold.