No-Bake Cheesecakes with Raspberry Sauce

In a large bowl, mix together graham crumbs, walnuts, maple syrup, and, if using, ginger until everything is moist. Add a small amount of additional maple syrup if needed. In a separate bowl, mix together cream cheese, ricotta cheese, lemon juice, sugar, and vanilla extract until smooth. Divide crumb mixture among 12 medium-sized paper lined muffin cups and press down flat. Divide cheese mixture among the muffin cups and use a butter knife to smooth the tops. Place the muffin tin in the refrigerator to chill overnight. To make the sauce, combine raspberries, water, sugar, and lemon juice in a small saucepan and let simmer over medium-low heat for 10 minutes, or until raspberries have broken down. Dissolve cornstarch in 1 tablespoon water, add to sauce, and heat 1 minute. Let cool before serving over cheesecakes.