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Mini Lemon Mascarpone Cheesecakes
Mini Lemon Mascarpone Cheesecakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Mini lemon cheesecakes with cracker crumb crust, ideal for bridal showers, brunch, or any sweet occasion.
Ingredients:
  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1 pound cream cheese, softened
  • 1 pound mascarpone cheese
  • 4 eggs
  • Zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 0.25 cup Sugar In The Raw®
  • 0.5 cup Stevia In The Raw®
  • 1 tablespoon vanilla
  • Edible flowers, for garnish
Instructions:
  • Preheat your oven to 350 degrees F. Grease two 12-cup muffin tins with a light coating of oil. Cut twenty-four strips of parchment paper measuring 5x1 inch each and place one strip in each cup down the center.
  • Mix together graham cracker crumbs and butter in a medium bowl, then evenly distribute the mixture among the muffin tins. Press the crust firmly onto the bottoms of the muffin cups.
  • Combine cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla in a large bowl and beat until smooth. Spoon cheese mixture evenly into muffin cups.
  • Bake the cheesecakes for 25 minutes until they are set, rotating the pans halfway through baking. Allow them to cool in the pans, then use the parchment strips to easily lift them out. Chill in the refrigerator until completely cold.

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