In a medium bowl, combine crushed vanilla sandwich cookies with melted unsalted butter until it resembles damp sand. Distribute the crumb mixture into 28 individual 2-ounce plastic cups and press down to form a solid crust.

In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Mix in lemon juice and lemon zest until fully incorporated.

In a separate bowl, whip the heavy cream until soft peaks form, about 3 to 4 minutes. Gently fold the whipped cream into the cream cheese mixture.

Transfer the lemon filling into a piping bag and pipe it into each cup, filling them about three-quarters full to leave room for the raspberry garnish.

Top each cup with a fresh raspberry, pressing it down gently. Cover and refrigerate for at least 2 hours before serving.