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In a bowl, blend the cream cheese, powdered sweetener, lemon juice, lemon zest and vanilla extract with an electric blender until smooth.
In a separate bowl, blend the double cream (that's heavy cream in the US) until it's firm but not stiff.
Combine the cream cheese mix and the whipped cream with a spatula.
Spoon or pipe the cheesecake fluff into 6 dessert bowls.
Optional: Decorate with berries, mint and more lemon zest.