Mini Mascarpone Cheesecakes
Indulge in the creamy luxury of Mini Mascarpone Cheesecakes, a delightful treat that's perfect for any occasion! These individual-sized desserts feature a buttery graham cracker crust topped with an irresistibly smooth filling made from mascarpone and cream cheese, lightly sweetened and infused with a hint of vanilla and zesty lemon. Baked to perfection in a muffin tin, these cheesecakes come together with minimal effort and are chilled to silky perfection. With just 20 minutes of prep time, they’re an elegant yet simple option for parties, dinner gatherings, or weeknight cravings. Customize each bite-sized delight with your favorite toppings like fresh fruit, whipped cream, or a drizzle of chocolate for a showstopping dessert everyone will love.
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Recipe Information
Ingredients
- 150 grams Graham cracker crumbs
- 70 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 450 grams Mascarpone cheese
- 225 grams Cream cheese, softened
- 150 grams Granulated sugar (for filling)
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest
- 120 milliliters Heavy cream
Instructions
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Scoop about 1 1/2 tablespoons of the crumb mixture into each muffin liner. Press it down firmly with the back of a spoon or the bottom of a small glass to create a compact crust. Set aside.
In a large mixing bowl, beat the mascarpone cheese, cream cheese, and 150 grams of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
Mix in the vanilla extract, lemon zest, and heavy cream. Beat on low speed until the filling is smooth and slightly thickened.
Divide the cheesecake filling evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly wobbly. Be careful not to overbake.
Remove the cheesecakes from the oven and let them cool in the muffin tin for 15 minutes before transferring them to a wire rack to cool completely.
Once cooled, refrigerate the mini cheesecakes for at least 2 hours (or overnight) to fully set before serving.
Optionally, garnish with fresh fruit, whipped cream, or a drizzle of chocolate sauce before serving.
Nutrition Facts
Calories |
5118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.4 g | 504% | |
| Saturated Fat | 242.7 g | 1214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1537 mg | 512% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 324.1 g | 118% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 221.1 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1022 mg | 79% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
