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Mini Mascarpone Cheesecakes

posted by Liz Berg on November 25, 2014 (updated 4/24/23)

Mini Mascarpone Cheesecakes are Homemade Cheesecake Recipes, perfect for your holiday dessert buffet. Top with a single raspberry and watch them disappear.

This Mini Cheesecake Recipe is ideal for parties. Placed in mini cupcake wrappers, they’re easy to pick up and devour in 2-3 bites. Of course, they’re so creamy and delicious, you’ll want another!

Mini Mascarpone Cheesecakes on a white ceramic tray.

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Recipe Tips

4 Frequently Asked Questions

5 You May Also Like

6 Mini Mascarpone Cheesecakes Recipe

Why You Must Make

You can make all sorts of variations of these mini mascarpone cheesecakes for numerous events. Bake some with graham cracker crusts, others with chocolate cookie crusts, and of course, these with Biscoff crusts.
They can be flavored with a bit of dark chocolate, plain old vanilla extract, or the extract of your choice.
They are two-bite, scrumptious little numbers. No forks are needed when you make this mini cheesecake recipe!

Ingredient Notes

Kitchen Staples – Butter, Sugar, Flour
Biscoff Cookie Crumbs – Grind Biscoff Cookies in your food processor. You may substitute graham cracker crumbs or chocolate cookie crumbs.
Egg – Have at room temperature for easier incorporation.
Cream Cheese – Have it at room temperature for the smoothest batter.
Mascarpone Cheese – Also at room temperature.
Vanilla Extract – Always make sure you’re using real vanilla extract not imitation.
Raspberry Sauce and Fresh Raspberries – Optional garnish

Mini Mascarpone Cheesecakes in red and green cupcake papers on a white tray.

Recipe Tips

I have loads of cheesecake recipes on this blog, and over the years I’ve found a few key steps that will make your cheesecake the creamiest, most luscious dessert you can make. For a full-sized cheesecake, you might enjoy this Blueberry Swirl Cheesecake or the Strawberry Topped Cheesecake. This Ganache Topped Cheesecake is to die for! And these Mini Vanilla Bean Cheesecakes are also fun individual desserts.

First, you must get out your refrigerated ingredients at least an hour before you plan to mix them. This is especially important for eggs and cream cheese.
PRO-Tip: Having the ingredients at room temperature allows them to mix in smoothly. You want the cream cheese totally incorporated, with no tiny white bits in the batter.
PRO-Tip: It’s also imperative not to over-mix the batter. So if you see white bits in your batter, resist the urge to turn your mixer on high and beat the batter to death.
Overbeating will add air into the mixture, thus changing the texture of the cheesecake.
PRO-Tip: If you’re using a stand mixer, always mix with the paddle attachment. It will mix your batter without adding any excess air, making a dense, creamy cheesecake.
Add your eggs one at a time, and mix just until each is incorporated.
To make a white chocolate version, add 2 ounces of melted white chocolate and 1 1/2 teaspoons of Frangelico liqueur (optional). Use Oreo or graham cracker crumbs for the crust, if desired.
To make a chocolate version, add 2 ounces of melted and slightly cooled semisweet chocolate to the batter, and consider a crust made of Oreos or Nabisco Famous Wafers. Top with a dab of ganache made with 2 ounces of semisweet chocolate and 2 tablespoons of heavy cream, then add a fresh raspberry or M&M to garnish.
To make these mini cheesecake bites extra pretty for parties, top them with small dollops of raspberry coulis and perfectly plump red raspberries. They may also be decorated with dark chocolate and white chocolate ganache, then crowned with colorful M&M’s. Red and green candies are perfect for Christmas, but fall colors work for Halloween and Thanksgiving or pastels for Easter. You get the picture.
Made with store-bought or my homemade mascarpone gives an Italian flair.
For company, set each cheesecake into festive holiday or seasonal wrappers (paper mini cupcake cups). You may leave on the original wrappers.
When I make a full-sized cheesecake, I bake it in a bain marie or water bath to help prevent cracking of the surface. With this small cheesecake recipe, it’s not needed as they don’t tend to crack plus the tops will be garnished!

Frequently Asked Questions

How Long Can You Keep Leftover Mini Cheesecakes?

If you store them airtight in the refrigerator, they will keep for up to 5 days. Just bring them to room temperature to serve as they will be ultra creamy when not cold.

Can You Freeze Cheesecake?

Yes, most cheesecakes and mini cheesecakes will freeze beautifully. Just wait to garnish until after they’re defrosted. They will keep well for up to 3 months.

How Do You Store Leftover Cheesecakes?

Keep them airtight by covering them with plastic wrap or placing them in a container with a lid so they don’t dry out. Make sure not to leave them out at room temperature for more than 2 hours and store them in the refrigerator.

How Deep Do You Fill the Mini Muffin Wrappers Before Baking?

The cheesecake batter shouldn’t totally fill the wrappers as you must leave room for expansion as the cheesecakes bake. Aim for ⅛-¼-inch below the top of the papers.