Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on a baking sheet. Create a border around the dough by scoring with a knife about 1/2" thick, being sure not to cut all the way through. Use a fork to poke holes throughout the center of the dough.
Blind bake dough for 15-20 min. Once golden brown, remove from oven and press down the puffy center with a flat spatula to make room for the filling and toppings.
In a bowl, beat cream cheese, butter and vanilla until smooth. Add powdered sugar, lemon zest and lemon juice, mixing until completely combined. Spoon and spread onto cooled puff pastry. Top with berries and serve.