Prep: Crush 2/3 cup cereal and place in a medium bowl. Add 2 teaspoons sugar and melted butter; mix with a fork until well combined. Divide among 1 (24 count) paper lined mini muffin pan; pressing firmly into bottom. Bake in a preheated 325°F oven for 5 minutes.
Combine: In large mixing bowl, combine cream cheese, remaining 1/4 cup sugar, lemon juice, lemon zest and vanilla. Beat with an electric mixer until creamed, scraping bowl. Add in egg; continue mixing until well combined.
Divide cream cheese mixture among muffin cups. Return to oven and continue baking 20 minutes. Remove from oven; cool completely in pan. Refrigerate until ready to serve.
Create: Chop remaining 2 cups cereal and place in medium bowl. Add strawberries and raspberries; toss. Top cheesecakes with fruit mixture before serving