Beat together cream cheese, sweetener, & lemon zest. Beat for 2 minutes until very fluffy.
Slowly add cooled heavy cream mixture, stopping several times to scrape the sides of the bowl. Continue beating for 1 minute.
Slowly add jel mixture while continuing to beat. Beat for 2 minutes. Pour into cooled crust & spread evenly. Refrigerate 3 hours .
Place marmalade in a small microwave-safe bowl. Heat on high power for 1 minute.
Pour through a fine sieve, to remove solids. Discard solids.
Combine strained marmalade, & berries in a bowl & stir to combine. Spoon mixture over lemon layer.
Refrigerate for 2 hours. Garnish with fresh mint leaves.