MAKING:

Make crust:

1. In a large bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 8 tablespoons melted butter.

2. Press 1 tablespoon of this crust mixture into the bottom of each silicone cup.

3. Bake 5 minutes at 325 degrees (F) and remove from oven. Cool slightly.

Make filling:

4. In a large bowl, use an electric mixer on medium speed to whip cream cheese, 1 tablespoon lemon juice, 1 tablespoon lemon zest, and 1 cup sugar until fluffy.

5. Add eggs, one at a time, beating lightly after each addition.

6. Gently fold in 2 cups raspberries.

7. Use a small cookie scoop or spoon to place filling on top of baked crust, filling each cup 2/3 to 3/4 full.

8. Bake at 325 degrees (F) until a knife inserted into the center of a cheesecake cup comes out clean, about 30 minutes.

9. Cool completely. Refrigerate 4 hours.

SERVING:

10. Garnish the top with sliced lemon, lemon zest, and raspberries, as desired. Serve in the cup with a fork or spoon. Enjoy!