Lemon-Raspberry Mini Cheesecakes

Name: Lemon-Raspberry Mini Cheesecakes
Prep time: 10M
Total time: 40M
Yield: 12 Mini Cheesecakes
Ingredients: 12 Maria Cookies; 2 tbsp. Lemon-Raspberry Mini Cheesecakesbrown sugar; ¼ cup Lemon-Raspberry Mini Cheesecakesbutter, melted; 2 pkgs. Lemon-Raspberry Mini Cheesecakesplain brick-style cream cheese, softened; ½ cup Lemon-Raspberry Mini Cheesecakesgranulated sugar; 2 Lemon-Raspberry Mini Cheesecakeseggs; 2 tbsp. Lemon Juice; 1 tsp. Lemon-Raspberry Mini Cheesecakesvanilla extract; 1½ cups Lemon-Raspberry Mini Cheesecakesraspberries, divided; ¼ cup Lemon-Raspberry Mini Cheesecakesconfectioners’ sugar; 1 tbsp. Lemon Juice

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These tart and sweet Lemon-Raspberry Mini Cheesecakes are quick, easy and absolutely adorable! They combine three delicious layers: a crisp, buttery crust made with classic GOYA® <a title="Maria Cookies" href="https://www.goya.com/en/products/maria-cookies/" data-id="8131">Maria Cookies</a>; a velvety-smooth, lemon-scented cheesecake; and a bright, fresh raspberry sauce topped with whole raspberries. What’s more: these mini treats can be made ahead of time for a very special (and stress-free) event from Mother’s Day to Easter and more.

Total Time

40m

Prep Time:10m

Yields:12 Mini Cheesecakes

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Ingredients

For the Crust:

GOYA® Maria Cookies , crushed

2 tbsp.

brown sugar

¼ cup

butter, melted

For the Filling:

2 pkgs.
(8 oz. each)

plain brick-style cream cheese, softened

½ cup

granulated sugar

eggs

2 tbsp.

GOYA® Lemon Juice

1 tsp.

vanilla extract

For the Raspberry Sauce:

1½ cups

raspberries, divided

¼ cup

confectioners’ sugar

1 tbsp.

GOYA® Lemon Juice

Directions

Kitchen View

Step 1

Heat oven to 350°F. Line 12-cups of standard muffin tin with paper liners. Stir together crushed cookies with brown sugar until combined; mix with melted butter. Divide cookie mixture evenly among bottoms of cup liners, pressing to form crusts. Bake until cookie crust are golden brown and set, about 8-10 minutes. Let cool completely.

Step 2

For the filling, using electric mixer, beat together cream cheese and sugar until smooth, light and fluffy. Beat in eggs, one at a time, until well blended. Beat in lemon juice and vanilla. Spoon cream cheese mixture evenly into muffin cups.

Step 3

Reduce oven temperature 325°F; bake for 20 minutes or until just set. Let cool in pan on wire rack until room temperature. Refrigerate for at least 4 hours or overnight.

Step 4

For the sauce, in blender or food processor, blend 1 cup raspberries, confectioners’ sugar, lemon juice and 2 tablespoons water until smooth. Press raspberry sauce through fine sieve; discard seeds. To serve, drizzle sauce over cheesecakes. Garnish with remaining ½ cup raspberries.

● Substitute blackberries, blueberries or sliced strawberries for raspberries.

● To avoid lumps in cheesecakes, soften cream cheese at room temperature, so it blends quickly and smoothly in batter.

● Cheesecakes can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 weeks.

Products in this Recipe

Maria Cookies

Lemon Juice

● Substitute blackberries, blueberries or sliced strawberries for raspberries. ● To avoid lumps in cheesecakes, soften cream cheese at room temperature, so it blends quickly and smoothly in batter. ● Cheesecakes can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 weeks.

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