Mini Mascarpone Cheesecakes Recipe: A Decadent Treat for Any Occasion

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
3. Divide the crust mixture evenly among the muffin cups, pressing it down firmly with the back of a spoon or the bottom of a small glass to create a compact layer.

Step 2: Pre-Bake the Crust

Bake the crusts in the preheated oven for 5-7 minutes until lightly golden. Remove from the oven and let them cool while you prepare the filling.

Step 3: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese, mascarpone cheese, and sugar together until smooth and creamy, using a hand or stand mixer on medium speed.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract and, if using, the all-purpose flour for added structure. Mix until fully incorporated.

Step 4: Fill the Muffin Cups

Spoon the cheesecake filling over the cooled crusts, filling each cup about three-quarters full. Smooth the tops with a spatula or the back of a spoon.

Step 5: Bake the Cheesecakes

1. Return the muffin tin to the oven and bake for 18-22 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking, as this can cause cracks.
2. Once baked, turn off the oven and leave the door slightly ajar. Let the cheesecakes cool in the oven for 15 minutes to prevent sudden temperature changes.

Step 6: Chill and Decorate

1. Remove the cheesecakes from the muffin tin and transfer them to the refrigerator. Chill for at least 2 hours or overnight for best results.
2. Just before serving, garnish each mini cheesecake with a fresh raspberry, a sprig of mint, and a light dusting of powdered sugar for an elegant presentation.

Tips for Success

• Room Temperature Ingredients: Make sure your cream cheese, mascarpone, and eggs are at room temperature to ensure a smooth and creamy filling.
• Custom Toppings: You can top these mini cheesecakes with caramel sauce, chocolate ganache, or a dollop of whipped cream for extra indulgence.
• Storage: Store leftover cheesecakes in an airtight container in the refrigerator for up to 3-4 days.