Cook raspberries, sugar, and lemon juice over medium high heat.
Bring to a boil, ensuring berries crush and release juice.
Allow to boil until it starts to thicken.
Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
In a large bowl, beat cream cheese until creamy and smooth.
Add condensed milk and vanilla, whisking until smooth
In another bowl, whip vanilla extract and heavy cream on high speed until soft peaks form.
Fold cream cheese mixture into whipped cream mixture.
Spread half of this mixture into a loaf pan.
Spoon half of chilled raspberry sauce over the whipped mixture.
Top with remaining cream mixture, spreading evenly.
Spoon remaining raspberry sauce over the top.
Using a knife, drag or swirl the raspberry mixture into the cream mixture.
Cover with foil and freeze for 6 hours or until firm.