In a large pre-chilled mixing bowl or mixer bowl, beat the heavy cream until it forms stiff peaks. Then set it aside.
In another large mixing bowl, beat cream cheese until it is nice and soft and smooth.
To that soft cream cheese add the sweetener, vanilla, and salt. Mix until fully blended.
Next, we want to fold half of the whipped cream into the cream cheese mixture. After you have that folded in, you can fold in the remaining cream.
Now you want to gently stir in the berries. I say gently because we don’t want to knock out the air of the cream. Best if it stays light and fluffy.
Now cover the dish and chill in the fridge for at least 2 hours before serving. You can also divide the cheesecake berry salad between eight custard cups or jars if you wanted before chilling.