Reserve about ½ cup or more of raspberry for garnish and assembling.

Place the raspberries in a medium bowl and slightly mash with a potato smasher or back of a large spoon. Add 3 tablespoons of the sugar, lime zest and stir gently. Set aside

Using an electric mixer fitted with the whisk attachment, combine heavy cream, the rest of the sugar, and almond zest. Blend in lime -juice and sugar to taste. Mix on medium high speed until peaks form.

In a separate bowl whisk cream cheese until light and fluffy about 1-2 minutes. Then gently fold in the cream cheese and cream mixture. Set aside.

To assemble, divide half the smashed raspberries among 4-6 glasses; top each with smashed raspberries, (optional) whipped cream and cheese mixture. Alternate whipped cream, puree, and raspberry according to preference. Chill until ready to serve