In a small mixing bowl, combine vanilla sandwich cookie crumbs with ¼ cup melted unsalted butter. Stir thoroughly until the mixture resembles wet sand.

Using 28 small 2-ounce plastic cups, evenly distribute the crumb mixture, pressing it firmly into the bottoms of each cup.

In a large mixing bowl, blend cream cheese and granulated sugar together until smooth.

Pour in lemon juice and add lemon zest, mixing well to infuse the flavors.

In a separate mixing bowl, whip cold heavy cream until soft peaks form, then fold it into the cream cheese mixture.

Spoon the creamy filling into a piping bag and fill each cup about ¾ full.

Top each filled cup with a fresh raspberry and refrigerate for at least 1-2 hours.

Serve cold for the best flavor at gatherings or as a delightful dessert.