Preheat your oven to 400°F (200°C).

In a saucepan, combine 1 cup of water and 1/2 cup of butter. Bring to a boil over medium heat.

Once boiling, add 1 cup of all-purpose flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan. Remove from heat.

Allow the dough to cool for 5 minutes. One at a time, add 4 large eggs, mixing well after each addition until fully incorporated.

Use a piping bag fitted with a round tip to pipe small rounds onto a baking sheet lined with parchment paper, spacing them a couple of inches apart. Alternatively, use two spoons to drop small mounds onto the baking sheet.

Bake in the preheated oven for 20-25 minutes or until they are golden brown and puffed up. Do not open the oven door during baking, as this can cause them to deflate.

In a mixing bowl, combine softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.

In another bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

Once the puffs are cooled, slice the tops off gently. Fill each puff with the cream cheese filling and top with fresh raspberries before placing the tops back on.

Refrigerate the assembled cream puffs for about 30 minutes before serving to let the flavors meld.