Preheat oven to 375° and spray 2 baking sheets with a non stick spray or line with parchment paper.
In a small saucepan, add raspberries and sugar. Stir.
In a small mixing bowl, mix water and corn starch until combined then add to raspberry mixture.
Cook on low for 5-7 minutes until raspberry mixture has thicken. Set aside to cool.
In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes.
Add sugar, egg, vanilla and lemon juice and beat for an additional 2 minutes.
Unroll pie dough on a lightly floured cutting board. Using a pizza cutter, cut each pie dough into 16 pieces like a pizza. Leave each piece in place.
Spread cream cheese mixture over each pie dough and then add raspberry sauce on top.
Take one small piece at a time, roll from the outside edge towards the center of the pie dough (this will be messy but the end results are so good).
Continue rolling each raspberry bite and place on baking sheets. Repeat process with second pie dough.
Place both baking sheets in the oven for 20-22 minutes, or until golden brown.
Remove from oven, let cool for a few minutes, dust with powdered sugar or drizzle with a glaze over each of the bites.
Recipe adapted from The Whoot
There will be some cream cheese filling left over.