For the Crust:

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a bowl, mix graham cracker crumbs and melted butter until combined.
3. 3. Spoon about two tablespoons of the mixture into each muffin tin cup and press firmly to form a crust.
4. 4. Bake for 5 minutes or until lightly golden. Remove from oven and let cool.

For the Filling:

1. 1. In a mixing bowl, beat softened cream cheese and sugar together until smooth and fluffy.
2. 2. Add fresh lemon juice and mix until fully incorporated.
3. To Assemble:
4. 1. Once the crusts have cooled slightly, spoon the cheesecake filling into each cup until filled three-quarters full.
5. 2. Refrigerate for at least one hour or until set.
6. To Serve:
7. 1. Top each cheesecake cup with fresh raspberries just before serving.