3whole graham crackers(rectangles made of 2 squares)
1 1/2tablespoonsunsalted buttermelted
1package8 ounces cream cheese, softened
1Tbspfresh lemon juice
1can21 ounces raspberry pie filling
fresh raspberries for garnish.
Preheat oven to 350?F. Line muffin tins with metal baking cups.
Place graham cracker pieces into the bowl of a food processor fit with metal blade. Pulse until they form a fine crumb. Add 2 tablespoons sugar and butter and pulse until all the ingredients are evenly distributed. Place a heaping tablespoon of the crumb mixture in the bottom of each baking cup. Press gently to form an even crust. Set aside.
Beat cream cheese, remaining 2 tablespoons sugar, lemon juice, lemon zest and cornstarch in the large bowl of an electric mixer until well mixed. Add egg and blend well. Add corn syrup. Beat until just blended.
Pour filling into baking cups, dividing evenly. Bake for 15 minutes or until just set. Chill for 1 hour. Top with a spoonful of pie filling and a fresh raspberry
Note: For a crisper crust, bake at 350?F for 10 minutes before filling with cream cheese mixture.