In a mixing bowl, combine the cream cheese, powdered sweetener, lemon juice, lemon zest, and vanilla extract. Blend with an electric mixer until smooth.
In a separate bowl, whip the double cream (known as heavy cream in the U.S.) until it is firm but not stiff.
Using a spatula, gently fold the whipped cream into the cream cheese mixture until fully combined.
Spoon or pipe the cheesecake fluff into six individual dessert bowls.
Optional: Garnish with fresh berries, mint leaves, and additional lemon zest for added flavor and presentation.
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