Prepare the crust. In a bowl, mix your chosen crumbs with melted butter, sweetener (if using), and a pinch of salt. Press firmly into the bottom and up the sides of a 9-inch pie dish. For a firmer crust, chill while making the filling. You can also bake it at 325°F (165°C) for 8–10 minutes for extra structure, then cool completely.

Whip the cream. In a cold bowl, whip the heavy cream to stiff peaks. Set aside. This adds lift and keeps the filling airy.

Make the cream cheese base. In a separate bowl, beat the softened cream cheese with the powdered sweetener, vanilla, lemon zest, and salt until smooth and fluffy, 1–2 minutes. Scrape the bowl so no lumps remain.

Add lemon juice. With the mixer on low, stream in the lemon juice. The mixture will thicken slightly and turn glossy. Taste and adjust sweetness if needed.

Add optional gelatin. If using, stir the warm dissolved gelatin into the lemon mixture and beat briefly to combine. This helps the pie hold extra-clean slices.

Fold in whipped cream. Gently fold the whipped cream into the lemon mixture in two additions until no streaks remain. Keep it light to maintain volume.

Fill the crust. Scrape the filling into the prepared crust and smooth the top with a spatula. Tap the dish lightly to remove air pockets.

Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight. The longer it chills, the cleaner it slices.

Garnish and serve. Before serving, top with dollops of whipped cream, extra zest, or a few berries. Slice with a sharp knife, wiping between cuts for neat wedges.