In a mini food processor, blend the raspberries, sugar, and salt until smooth. If you’d like, you can press this mixture through a fine sieve to remove the seeds, we don’t bother.

Add the softened cream cheese, lemon zest, and vanilla, blend until smooth and well combined. Set aside.

Cover and chill until use.

Using a sharp knife, cut the top and bottom off the pineapple, cut into ½"-¾" thick slices.

Cut the watermelon into ½-¾" thick slices.

Cut the honeydew and cantaloupe in half. Use a spoon to scoop out the seeds and pulp from each melon half, discard. Cut each half into ½-¾" thick slices

Use a mini cookie cutter to cut heart shapes from each slice of melon and pineapple, keeping the cuts close together to avoid waste.

Thread the cut fruit pieces onto bamboo skewers, and serve with the raspberry cheesecake dip.