Mini Lemon Mascarpone Cheesecakes

4.5 from 2 ratings

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

servings

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.