In a small saucepan, add raspberries, sugar, lemon juice and 3 tablespoons of water, stir.
Heat over low/medium heat, stirring occasionally and bring to a boil. Let boil for about 4-5 minutes.
In a small bowl, mix remaining water and corn starch together.
Add corn starch mixture to raspberry mixture, stir until thickened then remove from heat and let cool.
Beat cream cheese until smooth and creamy.
Add sugar, lemon juice and vanilla into cream cheese and beat until combined.
Bake puff pastry shells according to package directions.
Once pastries have baked, remove top of each pastry.
First, add a spoonful of cream cheese into the center of each pastry.
Next, add a spoonful of raspberry mixture and then top with a little dab of cream cheese mixture.
Top with a fresh raspberry and enjoy!