Step 1

In a small saucepan, add raspberries, sugar, lemon juice and 3 tablespoons of water, stir.

Step 2

Heat over low/medium heat, stirring occasionally and bring to a boil. Let boil for about 4-5 minutes.

Step 3

In a small bowl, mix remaining water and corn starch together.

Step 4

Add corn starch mixture to raspberry mixture, stir until thickened then remove from heat and let cool.

Step 5

Beat cream cheese until smooth and creamy.

Step 6

Add sugar, lemon juice and vanilla into cream cheese and beat until combined.

Step 7

Bake puff pastry shells according to package directions.

Step 8

Once pastries have baked, remove top of each pastry.

Step 9

First, add a spoonful of cream cheese into the center of each pastry.

Step 10

Next, add a spoonful of raspberry mixture and then top with a little dab of cream cheese mixture.

Step 11

Top with a fresh raspberry and enjoy!