Divide half of the ladyfinger cubes among two 5- to 6-ounce dessert dishes. Drizzle ladyfinger cubes with half of the espresso. Set aside.
In a medium bowl stir cream cheese to soften. Stir in sour cream, sugar, and vanilla. (Beat smooth with a wire whisk, if necessary.) Stir in the 1/4 cup raspberries with a wooden spoon, mashing slightly.
Spoon half of the cream cheese mixture over ladyfinger cubes. Add remaining ladyfingers and drizzle with remaining espresso. Top with remaining cream cheese mixture. Cover and chill for 1 to 24 hours. If desired, garnish with fresh mint sprigs and/or additional raspberries.