In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of serving cups or glasses.

In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, lemon zest, and lemon juice. Mix until everything is combined and fluffy.

Gently fold in the whipped cream to give it that light and airy texture.

Spoon the cheesecake mixture on top of the crust in your cups. Smooth the top or give it a little swirl for fun.

In a small bowl, mix the fresh raspberries, sugar, and a squeeze of lemon juice. Spoon these on top of each cheesecake layer.

Let your cheesecake cups chill in the fridge for at least 2-3 hours.

Finally, serve these delightful cups chilled! Garnish with a sprinkle of extra lemon zest or a mint leaf.