In one bowl, whip the cream until stiff peaks are formed. Set whipped cream aside.

In a separate bowl, whip the cream cheese and sweetener until light and fluffy. I start on a low speed and then increase to medium-high to get this well whipped. If using lemon zest, add it here.

Add about a third of the whipped cream to the cream cheese bowl and mix on low speed.

Slowly fold in the remaining whipped cream using a spoon or spatula. Once mixed, spoon or pipe into serving bowls or glasses. Cover and refrigerate until serving.