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Preheat oven to 400°F. Coat a 24-cup mini muffin tin generously with cooking spray.
Combine ¾ cup ricotta, chopped sun-dried tomatoes, ½ cup Parmesan, beaten egg, 2 tablespoons cream, 1 tablespoon basil, ½ teaspoon each garlic, lemon zest and salt and ¼ teaspoon crushed red pepper in a medium bowl; stir well.
Unfold 1 puff pastry sheet on a lightly floured work surface and gently roll into a 9-by-12-inch rectangle. Cut into 12 (3-inch) squares. Gently press 1 pastry square into the bottom of each of 12 prepared muffin cups, letting the corners overhang. Repeat the process with the remaining pastry sheet. Divide the ricotta mixture among the pastry cups (about 1 tablespoon each).
Gently stretch the 4 points of each pastry square together toward the center so that they cover the filling, then lightly press them together in the middle.
Bake until puffed and golden, 30 to 35 minutes. Let cool in the pan for 10 minutes. Transfer to a wire rack and let cool for 10 minutes. Garnish with basil leaves, if desired. Serve warm or at room temperature.