Place ingredients for crust layer in a food processor. Pulse until it binds together in your fingers. Press the mixture into a silicone cupcake mold and place in fridge while you prepare the cheesecakes
Add the ingredients for the cheesecake layer to a blender and blend until smooth. Pour the mixture into the molds, filling half way. (optional save 2 tbsp to create raspberry swirl top) Freeze about 1 hr between this step in order to create a divided cheesecake layer.