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.
Tips:
● 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.