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. brown sugar; ¼ cup butter, melted; 2 pkgs. plain brick-style cream cheese, softened; ½ cup granulated sugar; 2 eggs; 2 tbsp. Lemon Juice; 1 tsp. vanilla extract; 1½ cups raspberries, divided; ¼ cup confectioners’ sugar; 1 tbsp. Lemon Juice

Jump to recipe

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

Save

Buy

Ingredients

For the Crust:

GOYA® Maria Cookies, crushed

Buy at Shop.goya.com

Find in-store

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

Find in-store

1 tsp.

vanilla extract

For the Raspberry Sauce:

1½ cups

raspberries, divided

¼ cup

confectioners’ sugar

1 tbsp.

GOYA® Lemon Juice

Find in-store

Buy all ingredients to make this recipe from your local grocer:

What’s this?

What is this button?

You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

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

Buy at Shop.goya.com

Find in-store

Maria Cookies

Find in-store

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.

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Easy, Homemade Recipes for This Season

Looking for dinner ideas? We’ve got you covered with fall recipes so delicious you’ll want to make them again and again!

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags