Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan.
Combine the graham cracker crumbs and melted butter in a bowl, mixing until well incorporated.
Press the graham cracker mixture firmly into the bottom of the pan and bake for 8-10 minutes until lightly golden.
While the crust is baking, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add eggs, lemon zest, and lemon juice to the cream cheese mixture and beat until fully combined.
Gently fold in the fresh raspberries, being careful not to break them up too much.
Pour the cheesecake filling over the baked crust, spreading it evenly.
Bake in the preheated oven for 25-30 minutes until the filling is set but slightly jiggly in the center.
Let the bars cool at room temperature, then chill in the refrigerator for at least 2 hours.
Once chilled, dust the bars with powdered sugar and cut into squares for serving.
