Prepare the crust. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand. Divide evenly into 8 dessert cups and press firmly into the bottom. Chill for 20 minutes.

Make the raspberry compote. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until berries break down and mixture begins bubbling. Stir in cornstarch slurry and simmer 1–2 minutes until thickened. Cool completely.

Make the lemon cheesecake filling. Beat softened cream cheese until smooth and lump-free. Add powdered sugar and beat until creamy. Mix in lemon zest, lemon juice, and vanilla extract.

Whip the cream. In a separate chilled bowl, whip heavy cream to stiff peaks.

Fold gently. Carefully fold whipped cream into the lemon mixture in two additions until light and fluffy.

Assemble. Spoon or pipe cheesecake filling over chilled crust. Add a layer of cooled raspberry compote. Repeat layers if desired.

Chill. Refrigerate for at least 4 hours or overnight until fully set.

Garnish and serve. Top with fresh raspberries, whipped cream, or lemon zest before serving.