Prepare the nutty cookie base: In a bowl, combine the cookie crumbs, toasted chopped nuts, and fine salt. Add the melted butter and mix until the crumbs are evenly moistened and just hold together when pressed between your fingers.

Portion the base: Divide the crumb mixture evenly among 6 clean glasses (about 6–8 oz each). Press lightly with the back of a spoon to create an even but not overly compact layer. Chill the glasses while you prepare the remaining components.

Make the raspberry coulis: In a small saucepan, combine the frozen raspberries, 3 tablespoons granulated sugar, and 1 teaspoon lemon juice. Heat over medium heat until the berries release their juice and the mixture just comes to a boil, stirring occasionally and lightly mashing the berries.

Thicken and strain the coulis: Simmer the raspberry mixture for 2–3 minutes until slightly thickened. Taste and adjust sweetness or acidity with more sugar or lemon juice if needed. Press the warm mixture through a fine-mesh sieve into a bowl to remove seeds. Let the coulis cool to room temperature, then chill until slightly thickened.

Prepare the cheesecake base cream: In a large bowl, whisk the cream cheese until smooth. Add the Greek yogurt or quark, powdered sugar, vanilla extract, and lemon zest. Whisk gently by hand or on the lowest mixer setting until just combined and smooth, avoiding incorporating too much air.

Whip the cream: In a separate chilled bowl, whip the cold heavy cream to soft peaks. Do not overbeat.

Create double-consistency cream: Fold about one third of the whipped cream gently into the cheesecake base cream until just combined; this will be the main, slightly lighter cheesecake layer. Reserve the remaining whipped cream to fold in later for an extra-fluffy top layer.

Layer the cheesecake cream: Remove the glasses from the refrigerator. Spoon or pipe a layer of the lighter cheesecake cream over the chilled crumb base, filling each glass about halfway. Smooth the surface. Chill for 15–20 minutes to help the layer set slightly.

Add raspberry layers: Spoon a thin layer of chilled raspberry coulis over the cheesecake cream in each glass. Add a few fresh raspberries on top of the coulis, gently pressing them in so they are visible from the side.

Finish the fluffy top layer: Fold the remaining whipped cream gently into the leftover cheesecake cream to create a lighter, fluffier mixture. Spoon or pipe this mixture on top of the raspberry layer in each glass, creating a clean, visible final layer.

Chill to set: Cover the glasses lightly and refrigerate for at least 2 hours, or up to overnight, until the creams are well chilled and slightly firm.

Garnish and serve: Just before serving, top each glass with a few fresh raspberries and, if desired, a drizzle of any remaining raspberry coulis. Serve well chilled.