In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix well until the crumbs are fully coated.
Press the mixture firmly into the bottoms of mini cheesecake molds or muffin tins to form the crust. Use the back of a spoon or a small glass to flatten and compact the crust.
Place the molds in the refrigerator for 15 minutes to set.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the ½ cup of sugar, vanilla extract, lemon zest, and lemon juice. Continue beating until fully incorporated and smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. This will take about 2-3 minutes on high speed.
Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the whipped cream.
Assemble the Cheesecakes:
Spoon the cream cheese mixture over the prepared crusts, distributing it evenly among the molds. Smooth the tops with a spatula for a neat finish.
Place the cheesecakes in the refrigerator and chill for at least 4 hours, or until fully set.
Add the Topping:
Once the cheesecakes have set, spread a layer of raspberry preserves over the top of each one. You can adjust the amount according to your taste.
Garnish and Serve:
Garnish each cheesecake with fresh raspberries and lemon twists for a beautiful and delicious presentation.
