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Soul Food

Lemon-Raspberry Mini Cheesecakes

This lemon-raspberry mini cheesecake recipe is easy, quick and totally delicious. Combined with three layers: a crispy crust made with the classic GOYA Maria Cookies; a lemon-scented, velvety smooth cheesecake; and a fresh, bright raspberry sauce topped with whole raspberries. It can be easily 

made ahead of time for your special event.

Ingredients for the crust

  • 12 GOYA Maria Cookies, crushed
  • 2 tbsp. brown sugar
  • ¼ cup melted butter

Ingredients 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. vanilla extract

Ingredients for the Raspberry Sauce

  • 1 ½ cups raspberries, divided
  • ¼ cup confectioners’ sugar
  • 1 tbsp. GOYA Lemon Juice


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 bottom 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 an 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.