Simple Way to Cheesecake Mascarpone Ricotta

Mini Lemon Mascarpone Cheesecakes

Light, fluffy and simply irresistible!

Recipe Summary Mini Lemon Mascarpone Cheesecakes

Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat. Made with Stevia In The Raw®, so they have less sugar and calories than traditional recipes.

Ingredients | Cheesecake Mascarpone Ricotta

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

¼ cup Sugar In The Raw®

½ cup 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 twenty-four 5x1-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 In The Raw®, Stevia In The Raw®, 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.

Info | Cheesecake Mascarpone Ricotta

prep: 20 mins cook: 25 mins total: 45 mins Servings: 24 Yield: 24 servings

TAG : Mini Lemon Mascarpone Cheesecakes

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