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.

Makes 12 Mini Cheesecakes

Prep time: 10 min.

Total time: 40 min.


For the Crust:

12 GOYA® Maria Cookies, crushed

2 tbsp. brown sugar

¼ cup melted butter


For the Filling:

2 pkgs. (8 oz. each) plain brick-style cream cheese, softened

½ cup granulated sugar

2 eggs

2 tbsp. GOYA® Lemon Juice

1 tsp. GOYA® Vanilla Extract


For the Raspberry Sauce:

1½ cups raspberries, divided

¼ cup confectioners’ sugar

1 tbsp. GOYA® Lemon Juice



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.

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.

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.

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.