• If making pie, prepare the piecrust first. Heat the oven to 350°F. In a medium bowl, heat the butter in the microwave until melted. Add the crushed cookie crumbs, almond flour, and sugar. Stir until well combined. Press in an even layer into the bottom of a 9-inch pie plate. Transfer to the oven and bake until set, about 15 minutes. Set aside to cool.
• Combine the water and gelatin in a small bowl. Stir to combine. Set aside.
• Combine the Neufchatel and yogurt in the bowl of a food processor fitted with the blade attachment. Pulse until smooth. Add the raspberries and sugar.
• Zap the gelatin and water in the microwave until liquid, about 45 seconds. With the motor running, add the liquefied gelatin to the whirling raspberry mixture. Process until smooth.

If making Raspberry Yogurt Mousse cups, pour ½ cup into 6 cups and refrigerate until set, at least 2 hours.

If making the No-Bake Cheesecake, pour into the piecrust and refrigerate until set, at least 2 hours.

If making the Charlotte Royale, line the bowl with the prepared cake (see recipe below.) Pour filling into the prepared bowl and top with remaining cake. Refrigerate until set, at least 3 hours.