01In a large bowl, beat cream cheese until smooth and no lumps remain for 2 to 3 minutes. Add sweetened condensed milk, lemon juice and vanilla and beat until the mixture is smooth, scraping the sides and bottom of the bowl as you mix.
02Pour filling into 10 (8-ounce) jars, glasses or plastic cocktail cups and place them on a baking sheet to transfer to the refrigerator. Chill for 20 to 30 minutes.
03In a small saucepan heat the raspberries and sugar until it's simmering. Remove from heat and let the sauce cool.
04In a food processor blend together the graham crackers and melted butter until it's finely ground. Set aside.
05Spoon the raspberry sauce over the chilled cheesecake layers. Top with a layer of graham cracker crust and return jars to the fridge until ready to serve. Serve chilled, topped with blueberries and raspberries