6 oz. cream cheese, at room temperature
1/3 c. granulated sugar
1 tbsp. fresh lime zest, plus more for serving
1/2 tsp. pure vanilla extract
Pinch kosher salt
2 1/2 c. fresh blackberries, divided
1 c. heavy cream
24 (2-inch) store-bought profiterole shells
confectioners’ sugar, for garnish
Whisk cream cheese, sugar, lime zest, vanilla, salt, and 3/4 cup berries on medium speed with a mixer until creamy and berries are broken down, 1 minute. Increase speed to medium-high, add cream, and beat until whipped, about 1 minute. Transfer to a pastry bag fitted with a medium-sized pastry tip or zip-top bag. Chill 2 hours or up to 1 day.
Snip a hole in the corner of the zip-top bag, if using. Split profiteroles and pipe blackberry filling on bottom halves, dividing evenly. Top with remaining 1 3/4 cups blackberries and lime zest. Sandwich with profiterole tops. Garnish with confectioners’ sugar. Serve immediately.