• Grease and line a 12-hole muffin tin with cupcake liners. Set aside.

Base layer:

• Place graham crackers or biscuits in a food processor. Grind to a fine powder.
• Transfer to a large bowl.
• Add melted butter. Stir to combine until the mixture resembles breadcrumbs.
• Divide them among the cupcake liners.
• Using a small glass or back of spoon, press down onto the base of the liners. Refrigerate.

Cheesecake layer:

• Place cheesecake, sugar and salt in a large bowl.
• Using an electric mixer, beat until combined and fluffy.
• Add lemon zest and lemon zest. Beat to combine. Set aside.
• Place cream in a bowl.
• Using an electric mixer, beat until soft peaks form.
• Fold cream into cheesecake mixture. Divide mixture among cupcake liners.
• Refrigerate 4-6 hours or until set.

Lemon whipped cream:

• Place cream, sugar, lemon zest and lemon juice in a bowl.
• Using an electric mixer, beat until soft peaks form.
• Pipe cream on the cheesecakes.
• Decorate with raspberries, mint leaves and lemon slices.