1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and ½ cup granulated sugar. Mix until well combined.
2. Layer the crust: Divide half of the crumb mixture evenly among 6 serving glasses (about 4-6 oz capacity). Press down gently to form a base.
3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
4. Add sugar and vanilla: Beat in ¼ cup granulated sugar and vanilla extract until combined.
5. Add lemon juice (optional): Stir in lemon juice if using for extra tang.
6. Whip cream: In a separate cold bowl, whip the cold heavy cream until stiff peaks form.
7. Fold in cream: Gently fold the whipped cream into the cream cheese mixture until just combined and smooth. Be careful not to overmix.
8. Layer the filling: Spoon the cream cheese filling evenly over the crust layer in each glass.
9. Top with more crust: Sprinkle the remaining graham cracker crumb mixture over the cream cheese filling.
10. Prepare the raspberry topping: If using fresh raspberries, lightly mash half of them. If using frozen, ensure they are thawed and gently mash half. You can simmer 1 cup of raspberries with 2 tablespoons of water for 2-3 minutes to create a simple sauce, then cool it. Alternatively, use raspberry jam or preserves.
11. Top with raspberries: Spoon the raspberry topping over the crumb layer in each glass. You can use fresh raspberries, a simple raspberry sauce, or jam.
12. Chill: Cover the glasses with plastic wrap and refrigerate for at least 2-4 hours, or until the filling is set.
13. Serve: Garnish with fresh raspberries or a sprig of mint before serving, if desired.