Mini Mascarpone Cheesecakes
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!
Why You’ll Love these Mini Cheesecakes
- 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 needed!
Tips for Making Mini Cheesecake Bites
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 the 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 melted white chocolate and 1 1/2 teaspoons Frangelico liqueur (optional). Use Oreo or graham cracker crumbs for the crust, if desired.
- To make a chocolate version, add 2 ounces melted and slightly cooled semisweet chocolate to the batter, and consider a crust make of Oreos or Nabisco Famous Wafers. Top with a dab of ganache made with 2 ounces semisweet chocolate and 2 tablespoons heavy cream, then add a fresh raspberry or M&M to garnish.
- To make they 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 storebought or my homemade mascarpone gives an Italian flair.
- For company, set each cheesecake into festive holiday wrappers. You may leave on the original wrapper.
- When I make a full sized cheesecake, I bake in a bain marie or water bath to help prevent cracking of the surface. With minis, it’s not needed as these don’t tend to crack plus the tops will be garnished!
Best Holiday Desserts
- Brown Sugar Pumpkin Cheesecake with Bourbon and Caramel Sauce
- Chocolate Peppermint Ice Cream Cake Roll
- Bourbon Cajeta Apple Butter Goat Cheese Cheesecake
- Mini Mascarpone Cheesecakes
Pies and Tarts
- Electric hand mixer (I use a 9-speed mixer from KitchenAid)
- Cooling rack
- Mini Muffin Tins
Mini Mascarpone Cheesecakes Recipe
Versatile mini mascarpone cheesecakes! Garnish to suit your whim!
- 1/2 cup Biscoff cookie crumbs
- 2 tablespoons butter, melted
- 8 ounces cream cheese, at room temperature
- 2 tablespoons mascarpone cheese, at room temperature
- 1/4 cup sugar
- 1/4 teaspoon vanilla
- 2 teaspoons flour
- 1 egg, at room temperature
- Raspberry sauce, raspberries for garnish
- Line mini muffin tin with 20 paper liners. Set aside.
- Preheat oven to 325º.
- Mix cookie crumbs and melted butter. Place 1 teaspoon into the bottom of each lined muffin cup. Tamp it down to cover bottom of cup and to compress the crumbs. Set aside.
- With an electric mixer, beat cream cheese and mascarpone in a medium bowl till smooth. Mix in sugar, then vanilla. Mix in the flour. Add egg and beat till just combined.
- Scoop out rounded tablespoons of batter and carefully place over crusts. Smooth tops with offset spatula. Bake for 18-20 minutes till puffed, but not browned. Remove from oven to cooling rack.
- When cool, remove cheesecakes from tin to decorate. Top each with a small dollop of raspberry sauce and one ripe raspberry. Alternatively you can make a white chocolate ganache by melting 2 ounces chopped white chocolate and 1 tablespoon heavy cream and use instead of the raspberry sauce.
If serving to company, drop each cheesecake into a festive mini cupcake liner. You may leave the original liner on.
Serving Size:2 cheesecakes
Amount Per Serving: Calories: 224Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 59mgSodium: 158mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 3g
44 Comments on “Mini Mascarpone Cheesecakes”
I loved these! Really delicious and easy to make!
I have never met a recipe that I don’t like that is made with mascarpone and raspberries. And this one is no exception. SO GOOD!
These are so pretty Liz! Love the mini size!