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Berry mascarpone mini cheesecakes
Berry mascarpone mini cheesecakes
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Prep Time:
180 minutes
Cook Time:
30 minutes
Total Time:
210 minutes
Enhance cheesecake with mascarpone and fresh berries for a divine twist.
Ingredients:
  • 125g Nice biscuits, halved
  • 60g butter, melted
  • 2 x 250g packets cream cheese, chopped, softened
  • 141.90 gm caster sugar
  • 250g mascarpone cheese
  • 500.00 ml frozen raspberries
Instructions:
  • Prepare a 12-hole muffin pan with paper cases. Preheat oven to 160°C/140°C fan-forced. Pulse biscuits until fine crumbs form. Add butter and pulse until combined. Distribute mixture evenly among paper cases and press down firmly. Chill in the refrigerator.
  • Prepare the filling by using an electric mixer to combine cream cheese, mascarpone, and sugar until smooth. Add eggs one at a time, mixing well after each addition. Spoon the mixture into the prepared cases and finish by topping with raspberries.
  • Bake for 25 to 30 minutes until perfectly set. Let it cool in the oven with a slightly open door. Cover and chill in the refrigerator for 2 hours until cold.

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