Prepare the raspberries: If using frozen raspberries, thaw them completely and drain excess liquid. For a seedless raspberry dip, press fresh or thawed raspberries through a fine-mesh strainer to remove seeds, collecting the puree in a small bowl.

Beat the cream cheese: In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.

Add sweetener and flavorings: Add the powdered sugar, vanilla extract, and salt to the cream cheese. Beat until fully incorporated and the mixture is light and creamy.

Incorporate raspberries: Add the raspberry puree (or whole mashed raspberries) and raspberry jam if using. Beat on low speed until the raspberries are evenly distributed throughout the mixture and the raspberry dip takes on a beautiful pink color.

Whip the cream: In a separate clean bowl, whip the heavy cream with clean beaters until stiff peaks form, about 3-4 minutes.

Fold together: Gently fold the whipped cream into the raspberry cream cheese mixture using a rubber spatula. Use gentle folding motions to maintain the airiness while ensuring everything is well combined.

Chill: Transfer the raspberry dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow flavors to meld and the texture to firm up.

Serve: Remove from refrigerator about 10 minutes before serving. Garnish with fresh raspberries and mint leaves if desired. Serve with your choice of dippers.