Put mini muffin liners in a mini muffin tin. Preheat oven to 350 degrees.

Melt non dairy butter substitute. Set aside.

Place about 3/4 cup of cookies in a food processor. Blend until only fine crumbs remain. Pour out to make sure you have 1/2 cup of crumbs. If you have less than 1/2 cup, process more cookies. If you have too much, pour out excess crumbs.

Put your 1/2 cup of cookies crumbs and palm sugar in food processor together. Blend to fine crumbs.

Pour crumbs and sugar into a mixing bowl. Add melted butter substitute. Mix with a fork until all crumbs are coated.

Put 1/2-1 tsp of cookie crumb mixture into each muffin tin. Push crumbs down with your finger.

Bake in preheated oven for 4-5 minutes or until light brown. Let cool.

In a food processor combine almond flour, rice flour, and palm sugar.

Blend to fine crumbs.

Pour into a mixing bowl. Add melted butter substitute. Mix with a fork until all crumbs are coated.

Put 1/2-1 tsp of cookie crumb mixture into each muffin tin. Push crumbs down with your finger.

Bake in preheated oven for 4-5 minutes or until light brown. Let cool.

Melt white chocolate on low in a microwave or on the stove top until completely melted and smooth. Make sure it's warm so that when you add it to cold ingredients, it stays smooth and creamy.

In a food processor, place the tofu, white chocolate, cream cheese, lemon zest, and raspberry oil. Blend for a few minutes until completely smooth. Scrape down the sides and blend again. Adjust lemon zest and raspberry oil to your taste.

Once filling is completely smooth, spoon or pipe filling into cooled crust cups about 3/4 full. Once all are filled, put your muffin pans in the refrigerator and let set for 2 hours.

Once filling is set, slice raspberries in half. Gently remove papers and top with half of a raspberry. Serve and enjoy!