In a large bowl add the cream cheese, sour cream, 2 tablespoons of the Swerve, 1 tablespoon Monk fruit, and 1 teaspoon vanilla extract.
Using a hand mixer beat the ingredients together until light and fluffy. Be sure there are no lumps of cream cheese and it is one homogenous mixture.
Taste the mixture. It should be sweet but not overly sweet but this is the time to add more of either or both of the sweeteners to your desired sweetness. But remember each component is sweetened and will be combined.
In another large bowl add in your very cold heavy whipping cream, 1 tablespoon of the Swerve, 1 tablespoon Monk fruit, and 1 teaspoon vanilla extract.
Using an electric hand mixer beat all ingredients together for about 30 seconds. Taste. The cream should be sweet but not overly sweet. See above. Once sweetened to your desired sweetness, continue to beat the mixture until soft peaks form. Don’t overbeat or you’ll make sweetened butter.
Fold whipped half of the whipped cream into the cream cheese mixture. Then, fold in the second half.
Remove the chilled crust from the refrigerator. Spoon the cream cheese filling on top in a moderately thick layer. Place back into the fridge and finish preparing the berries.
The berries should be dry at this point. If using strawberries, slice off the tops and green leaves then slice each berry so that the slices keep the shape of the berry. You can slice in half or in thirds or fourths depending on the size of your berries.
Remove the chilled cheesecake bars from the fridge and decorate to your heart’s content. Have fun with it!