Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
Do not over beat.
Place in fridge immediately
Second Set of Steps:
Cream the cream cheese and sugar until smooth, add lemon juice until its all smooth.
Fold in half of the whipping cream into the cheesecake mix. Then add the rest until it's all incorporated. refrigerate for 30 minutes
Bake the puff pastries as per the package directions. Let cool completely and core the center of the puff pastry
Place cheesecake filling into a pastry bag and pipe into the cooled puff pastry, refrigerate for an hour, then top with your favorite fresh berries. Serve and enjoy that day
Recipe by Eighteen25 at https://eighteen25.com/lemon-cheesecake-puff-pastries/