Add cream cheese, one-half cup powdered sugar, one cup heavy whipping cream, lemon juice, lemon zest, and vanilla extract to a large mixing bowl and beat until smooth.
Divided one third of the cream cheese mixture between 6 dessert cups so they are about ⅓ full .
Add a raspberry into the corner of each cup, and top with another ⅓ of the cream cheese mixture. Repeat one more time.
Place the cups in the refrigerators to firm up for at least 30 minutes to overnight.
Before serving, prepare the whipped cream by beating the remaining powdered sugar and whipping cream in a mixing bowl until light and fluffy.
Remove the dessert cups from the refrigerator and top each with a dollop of fresh whipped cream. Garnish with an extra raspberry and a sprig of fresh mint.