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 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.