Dessert

Lemon-Raspberry Mini Cheesecakes

Lemon-Raspberry Mini Cheesecakes

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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® Maria Cookies; 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:

12

GOYA® Maria Cookies, crushed

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2 tbsp.

<p><span>brown sugar</span></p>

¼ cup

butter, melted

For the Filling:

2 pkgs.
(8 oz. each)

<p><span> plain brick-style cream cheese, softened</span></p>

½ cup

<p><span>granulated sugar</span></p>

2

<p><span>eggs</span></p>

2 tbsp.

GOYA® Lemon Juice

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1 tsp.

<p><span>vanilla extract</span></p>

For the Raspberry Sauce:

1½ cups

<p><span>raspberries, divided</span></p>

¼ cup

<p><span> confectioners’ sugar</span></p>

1 tbsp.

GOYA® Lemon Juice

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Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>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.</p>

Step 4

<p>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.</p>
Tip Image Goya

● 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

4943_Maria Cookies_Original 7 OZ_Front

Buy at Shop.goya.com

Find in-store

Maria Cookies
Tropical Lemon Juice 8 OZ_Front

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

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Recipe Tags

Dessert

Vegetarian

Eggs

Baked

All-Occasion

Under 40 minutes

All-Year

Cake

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