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In a small pot, combine the raspberries and sugar. Whisk until the raspberries begin to break down and form a loose slurry with the sugar.
Add the water and bring to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the raspberries are fully broken down.
Strain through a fine mesh strainer, pressing and whisking the mixture through so some of the pulp makes it into the finished syrup. You want the final texture to land somewhere between a simple syrup and a purée. Store in the fridge for up to 1 week.
Let the cream cheese soften at room temperature for 15–20 minutes. In a small bowl or cup, mix the softened cream cheese and sugar until smooth.
Add the heavy cream, milk, vanilla, and salt. Stir to combine, then froth with a hand frother until silky and pourable.
Fill a 16 oz glass with ice. Pour 40–50g raspberry syrup over the ice, then add 200g milk.
Pour in a double shot of espresso. Top with vanilla cream cheese foam and garnish with a fresh raspberry.