Preheat your oven to 325°F (160°C) and line a standard 12-cup muffin tin with paper liners.

In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed for about 2 minutes until smooth and creamy.

In a separate bowl, mix together granulated sugar and lemon zest. Stir this mixture into the cream cheese and beat until fluffy, about 1 minute.

Add eggs one at a time, mixing in vanilla extract and fresh lemon juice until fully incorporated.

Place a vanilla wafer cookie at the bottom of each muffin cup and spoon the cheesecake batter over the cookies, filling each cup until two-thirds full.

Bake for 22-24 minutes, or until the centers are set but jiggle slightly.

Remove from the oven and cool at room temperature for about 30 minutes before refrigerating for at least 4 hours.

Before serving, top each mini with lemon curd and optional fresh raspberries.