In a medium saucepan, combine cranberries with sugar and water over medium heat. Cook for about 8-10 minutes until the cranberries burst and thicken into a sauce. Stir in lemon zest and a splash of vanilla extract, then set aside to cool completely.

In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add in the powdered sugar, lemon juice, and remaining lemon zest until fully combined and velvety.

In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture.

Spread the cheesecake mixture into a shallow serving dish. Swirl the cooled cranberry sauce on top to create a marbled effect.

Cover the dip and refrigerate for at least 30 minutes before serving.