In the bowl of a stand mixer, mix the cream cheese and powdered sugar until light and fluffy.
Add the heavy cream slowly down the side of the bowl.
Scrape the bowl.
Mix on medium high until stiff and fluffy. Do not over mix. Place in the refrigerator until you are ready to assemble the mini desserts.
White Chocolate Ganache
Warm up cream to boiling point and pour over white chocolate (that you have placed in a bowl)
Stir until the chocolate is dissolved. If it does not dissolve place the bowl in the microwave for 20 seconds at a time until fully dissolved.
Allow to cool.
If it is too runny, let it sit until it solidifies a little for a creamy texture. You can also place in the freezer for 10 minutes to cool and solidify slightly.
Slice your loaf cake and cut circular disks, using a cup or a round cookie cutter. You should yield at least 20 round disks on one cake pan. You can also use the remnant pieces when assembling your desserts in a cup.
Start by placing a cake disk in the bottom of a cup. Top with raspberries (including liquid), then add chocolate ganache and whipped cream cheese frosting on top.
Repeat these step 3 until you have created 2 or 3 layers.
Top your mini dessert with white chocolate shavings and fresh raspberries.
Keep refrigerated until you are ready to serve.
Let chocolate ganache cool completely before using.