2 ratings

Mini Lemon Mascarpone Cheesecakes

These are almost too beautiful to eat — almost

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.


Stevia measures cup for cup with sugar so it can easily be used in recipes to cut sugar calories – no conversion from sugar to stevia. (1 cup of stevia = 1 cup of sugar)

When using stevia for baking recipes, it is recommended that the user only replace half the sugar in order to achieve the proper browning, rising, and caramelizing that only sugar can provide.


  • 2 Cups graham cracker crumbs
  • 6 Tablespoons butter, melted
  • 1 Pound cream cheese, softened
  • 1 Pound mascarpone
  • 4 eggs
  • Zest of 2 lemons
  • 3 Tablespoons 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


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.