• Preheat oven to 325°F. Line a standard muffin pan with silicone liners.

For the crust:

• Mix together the flour, sugar, and sea salt. Then add the shredded butter and combine until it forms sandy crumbs. Press about a tablespoon into the bottom of each liner. Bake for about 10 minutes, until golden.

For the cheesecake:

• In a large bowl, beat the cream cheese and granulated sugar on medium-high speed until smooth and creamy, about 1 minute. Add the heavy cream, yogurt, vanilla, egg, melted butter and lemon juice then beat until fully combined.
• Divide the batter between all the liners. Bake until the edges are set and the centers only slightly jiggle, about 18–20 minutes.
• Allow to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 1 hour.

For the mousse:

• In a small bowl, add the milk and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes.
• Add the raspberries to a blender and puree. Strain and discard seeds. Transfer puree to a pot and combine with the sugar, cook over medium-high heat until it begins to bubble.
• Remove from heat and immediately add the gelatin mixture and stir until smooth. Allow to cool for half an hour.
• In a large bowl beat the heavy cream on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture and dessicated coconut until combined. Pour atop the cheesecake layer and refrigerate for another hour.
• Garnish and enjoy!