Bake phyllo cups according to package directions. Let cool.
Set aside 15 raspberries. Place the remainder in a bowl and gently mash. Add cream, then beat on medium-low until soft peaks form. Add sugar and vanilla and whip until fluffy.
Fill each phyllo cup two-thirds full with lemon curd. Top with a generous dollop of the whipped cream and a reserved raspberry. Refrigerate until ready to serve.
