Lemon-Raspberry Mini Cheesecakes

Lemon-Raspberry Mini Cheesecakes
Lemon-Raspberry Mini Cheesecakes

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Mini Cheesecakes

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La Cocina Goya

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.

  • Ingredients
  • Directions

For the Crust:

2 tbsp.

brown sugar

¼ cup

butter, melted

For the Filling:

2 pkgs. (8 oz. each)

plain brick-style cream cheese, softened

½ cup

granulated sugar



1 tsp.

vanilla extract

For the Raspberry Sauce:


raspberries, divided

¼ cup

confectioners’ sugar


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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 bottoms 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 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.

Tip by La Cocina 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.

New from Goya

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