For an extra layer of flavor, try adding a pinch of salt to the graham cracker crust. Ensure all ingredients, especially the cream cheese and mascarpone, are at room temperature to prevent lumps in the batter. Do not overbake the cheesecakes; a slight jiggle in the center indicates they are done. They will continue to set as they cool. For a richer lemon flavor, consider adding a teaspoon of lemon extract to the batter. The cheesecakes can be stored in the refrigerator for up to 3 days.
Mini Lemon Mascarpone Cheesecakes
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING24 People
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VIEWS7
Delicate and bright, these mini lemon mascarpone cheesecakes offer a delightful blend of tangy citrus and creamy indulgence. Nestled on a crisp graham cracker crust, these elegant treats are perfect for any special occasion or simply a refined personal indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol83 mg
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Fiber0 g
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Protein4 g
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Saturated Fat11 g
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Sodium141 mg
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Sugar5 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Lightly grease two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup, ensuring it runs down the center. (Prep time: 15 minutes)
02
StepIn a medium bowl, thoroughly combine graham cracker crumbs and melted butter. Evenly distribute the mixture between the prepared muffin tins. Firmly press the crumb mixture into the bottom of each muffin cup to create a compact crust. (Crust Prep: 10 minutes)
03
StepIn a large bowl, using an electric mixer, beat together the softened cream cheese, mascarpone cheese, eggs, lemon zest, lemon juice, turbinado sugar, stevia, and vanilla extract until the mixture is completely smooth and homogenous. Ensure no lumps remain. (Batter Prep: 10 minutes)
04
StepCarefully divide the cheese mixture evenly among the muffin cups, filling each to near the top. (Filling: 5 minutes)
05
StepBake the cheesecakes for approximately 25 minutes, or until the filling is set but still slightly jiggly in the center. Rotate the pans in the oven halfway through baking to ensure even cooking. (Baking: 25 minutes)
06
StepOnce baked, turn off the oven and leave the cheesecakes inside with the door slightly ajar for an additional 30 minutes to allow them to cool gradually. This prevents cracking. (Cooling in Oven: 30 minutes)
07
StepRemove the cheesecakes from the oven and let them cool completely in the pans at room temperature. Then, use the parchment strips to gently lift the cheesecakes out of the muffin tins. (Room Temperature Cooling: 30 minutes)
08
StepRefrigerate the cheesecakes for at least 2 hours, or preferably overnight, to chill completely before serving. (Chilling: 2+ hours)
09
StepGarnish with edible flowers just before serving for an elegant presentation.
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Please Rate
Mabelle Dubuque
Jul 2, 2025This recipe is a keeper! Thanks for sharing.
Herman Bahringer
Jul 1, 2025Instead of lemon zest, I used orange zest. My family loved it.
Marilyne Nolan
Jun 30, 2025I substituted the Stevia with honey and it worked great!
Shanny Dibbert
Jun 30, 2025These were a hit at my bridal shower! Everyone loved the lemon flavor and the fact that they weren't too sweet.
Hudson Crooks
Jun 29, 2025My cheesecakes cracked a little, but they still tasted amazing. I think I overbaked them slightly.
Cooper Lemke
Jun 29, 2025These are so easy to make and perfect for portion control!
Amari Klein
Jun 28, 2025I added a blueberry compote on top for extra flavor and it was delicious!
Yasmeen Borer
Jun 28, 2025The parchment paper trick is genius! It made it so easy to remove the cheesecakes from the muffin tins.
Dorcas Huel
Jun 27, 2025Can I use a different type of crust?