Prepare the crust by mixing graham cracker crumbs and melted butter.
Press the mixture into the bottoms of mini cheesecake pans or muffin tins.
In a separate bowl, beat the softened cream cheese until smooth.
Add the powdered sugar, lemon juice, and lemon zest to the cream cheese and mix well.
Gently fold in fresh raspberries until evenly distributed.
Spoon the filling onto the prepared crusts and smooth the tops.
Chill the mini cheesecakes in the refrigerator for at least 4 hours.
Top with whipped cream and additional raspberries before serving.
