In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.

Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

Using electric mixer, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.

Add cream cheese, mixer until smooth. Add lemon juice and vanilla mixing to combine.

Add the whipped cream and continue mixing until the mixture thickened.

Using rubber spatula, fold in the raspberries.

Evenly pipe or spoon the filling into individual serving dishes.

Cover with plastic wrap and refrigerate for at least 2 hours before serving.

If desired, garnish with fresh raspberry and a sprig of fresh mint.