Preheat your oven to 425°F. Separate your shells and place them on an ungreased baking sheet and bake them for 18 minutes.
While the shells are baking, prepare your cream cheese filling. Using a hand mixer, combine the cream cheese, sugar, lime juice, fresh mint, and mint extract until well combined. Set aside.
To make your berry filling, whisk the sugar, flour, mint, and lime juice until combined in a small skillet. Add 1/4 cup of blueberries, 1/4 cup raspberries, 1/4 cup strawberries, 1/4 cup blackberries, and cook over low-medium heat. As the berries soften, begin to squish them and break them up. Cook them for 5 minutes as the filling will thicken slightly.
Allow your puff pastry to cool for 5 minutes. Then, take your cooled puff pastry shells and fill them with a scoop of berry filling then a heaping scoop of cream cheese mixture.
Top with the reserved fresh berries and garnish with additional mint, if desired.
Notes
After baking the puff pastry, I left the top of the shell in the middle to have more pastry. If you prefer more filling, then remove it to hollow it out.
This recipe is equally delicious without the mint and lime in the cream cheese filling!
Don't leave your unbaked puff pastry at room temperature for too long.