Preheat oven to 325°. Place 8 (4-inch) removable-bottom tart pans on a large rimmed baking sheet. Spray with baking spray with flour.

For crust: In a medium bowl, toss together ground gingersnaps, melted butter, flour, and salt until moistened. Let stand for 5 minutes. Spoon crumb mixture into prepared pans, pressing into bottom and up sides.

Bake for 8 minutes. Let cool on wire racks for 15 minutes.

For filling: In a medium bowl, beat cream cheese with a mixer at medium speed until creamy. With mixer on low speed, add sugar and flour, beating until combined, stopping to scrape sides of bowl. Add egg; beat just until combined. Gently fold in raspberries, zest, and vanilla. Divide filling among prepared crusts.

Bake until firm to the touch, 22 to 25 minutes. Let cool on wire racks for 30 minutes. Refrigerate until chilled, about 3 hours.

Let stand at room temperature for 10 minutes. Remove sides from tart pans. Gently slide the tip of a knife between bottom of tart pan and crust; remove tarts. Place on a serving plate. Garnish with whipped cream, raspberries, and zest, if desired.