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Homemade Mini Mascarpone Cheesecakes photo

Mini Mascarpone Cheesecakes

These Mini Mascarpone Cheesecakes are deliciously creamy and perfect for any occasion!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Biscoff cookie crumbs (or use graham cracker crumbs)
  • 2 tablespoons butter (melted)
For the Filling:
  • 8 ounces cream cheese (at room temperature)
  • 2 tablespoons mascarpone cheese (at room temperature)
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons flour
  • 1 large egg (at room temperature)
  • 1 serving Raspberry sauce (for drizzling, optional)
  • 1 cup Fresh raspberries (for garnish, optional)

Equipment

  • Mini muffin tin
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 325°F (163°C). This allows the cheesecakes to bake evenly.
  2. Step 2: In a medium bowl, combine the Biscoff cookie crumbs and melted butter until the mixture resembles wet sand. Line the mini muffin tin with parchment paper, then spoon about a tablespoon of the crumb mixture into each cup. Press down firmly to create an even crust.
  3. Step 3: In another mixing bowl, beat the cream cheese and mascarpone cheese together using an electric mixer until smooth and creamy. Gradually add the sugar and mix until fully incorporated.
  4. Step 4: Add the vanilla extract, flour, and egg to the cheese mixture. Beat until everything is well combined and smooth, making sure to scrape down the sides of the bowl as needed.
  5. Step 5: Carefully pour the cheesecake filling over the crust in each muffin cup, filling them about three-quarters full.
  6. Step 6: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the edges are set but the centers still have a slight jiggle.
  7. Step 7: Once baked, remove the cheesecakes from the oven and let them cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. For the best texture and flavor, refrigerate the cheesecakes for at least 2 hours before serving.

Notes

  • For a different crust flavor, experiment with graham crackers or Oreo cookies.
  • Consider adding lemon zest or chocolate chips to the filling for added flavor.
  • Store cheesecakes in an airtight container in the refrigerator for up to 5 days.