1.   Add the cream and sweetener to a large mixing bowl. Whip to combine. Drop in the cubed room temperature cream cheese and whip to smooth and mostly lump free. Pour in the lemon juice and whip to combine, to a light stiffness consistency. DO NOT OVERBEAT

2.   Add half of the cheesecake mixture to a serving bowl. Distribute half of the blackberries, raspberries, strawberries and blueberries on top. Reserve and set aside some of each of the berries for a garnish. Cover the first layer of berries with the rest of the cheesecake mixture and then distribute the other half of the berries (keeping the reserved berries for a garnish). Gently fold to combine and distribute berries throughout the cheesecake mousse. Use the reserved fruit and place on top as a visible garnish. Sprinkle the dry roasted coconut flakes on top

3.   Place the covered bowl of the Cheesecake Mousse Fruit Salad into the refrigerator for a minimum of 1 to 2 hours to chill thoroughly. You can leave it to set overnight. It is best served cold. Between servings, cover the bowl containing leftovers and refrigerate for up to 3 to 4 days. Enjoy!