Mini Lemon Mascarpone Cheesecakes
Mini Lemon Mascarpone Cheesecakes
What can make a creamy, sweet cheesecake even better? Fresh lemon. These delicate desserts are the perfect end to any meal or event.This recipe is courtesy of In the Raw.
Servings
24
Ingredients
- 2 cup graham cracker crumbs
- 6 tablespoon butter, melted
- 1 pound cream cheese, softened
- 1 pound mascarpone
- 4 eggs
- zest of 2 lemons
- 3 tablespoon fresh lemon juice
- 1/4 cup sugar, preferably sugar in the raw
- 1/2 cup stevia, preferably stevia in the raw
- 1 tablespoon vanilla
- edible flowers, for garnish
Directions
- Preheat oven to 350 degrees F.
- Lightly oil two 12-cup muffin tins. Cut parchment paper into 24 5-by-1-inch strips and place one strip in each cup so it runs down the center.
- In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.
- In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, sugar, stevia, and vanilla until completely smooth.
- Divide cheese mixture between muffin cups.
- Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking.
- Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out.
- Refrigerate to chill completely.