Mini Mascarpone Cheesecakes

Name: Mini Mascarpone Cheesecakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

4.8

(11)

www.thatskinnychickcanbake.com

Your recipes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 20

Cost: $2.30 /serving

Author : Liz Berg

desserts baking individual desserts

Ingredients

Remove All · Remove Spices · Remove Staples

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Line mini muffin tin with 20 paper liners. Set aside.

Step 2

Preheat oven to 325º.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.