Mini Muffin-Tin Lemon-Raspberry Cheesecake

1. Preheat oven to 325°F. Lightly coat a 12-cup muffin tin with cooking spray.

2. Stir graham cracker crumbs, melted butter and 1 tablespoon sugar together in a medium bowl. Press about 4 teaspoons of crumb mixture into the bottom of each of the prepared cups. Bake until golden brown, about 6 minutes. Let cool at room temperature, about 5 minutes. Reduce oven temperature to 300°F.

3. While the crusts cool, beat cream cheese and the remaining 1 cup sugar in a large bowl with an electric mixer on medium speed until combined, about 1 minute. Add eggs, 1 at a time, beating until just incorporated after each addition, about 30 seconds. Add lemon zest and juice, vanilla and salt; beat on low speed until just combined, about 30 seconds. Fold in 3/4 cup chopped raspberries until evenly distributed.

4. Divide the batter evenly among the cooled crusts (heaping 1/4 cup each) and top with the remaining chopped raspberries (about 1/2 cup). Bake at 300°F until the centers are slightly jiggly, about 25 minutes. Let cool to room temperature in the pan on a wire rack, 30 minutes to 1 hour. Loosely cover with plastic wrap and refrigerate until chilled, at least 1 hour or up to 24 hours.

To make ahead

Refrigerate for up to 1 day in the muffin tin covered with plastic wrap or an airtight container.