Cranberry Swirl Mini Mascarpone Cheesecakes

Cranberry Swirl Mini Mascarpone Cheesecakes

servings
24
mini cheesecakes

Ingredients









Cooking Instructions

1

Line 2 muffin tins (12 cups each) with paper liners; set aside.


2

In small saucepan, combine cranberries, 1/2 cup sugar and 2 tablespoons water. Simmer over medium-high heat 8-10 minutes, until cranberries begin to pop. Remove from heat; cool. Place in food processor or blender with 1 tablespoon water and purée.


3

Heat oven to 350°F.


4

In food processor, process graham crackers into fine crumbs. Add melted butter; mix. Press 1 tablespoon mixture into bottom of each muffin cup. Bake 5-7 minutes. Remove from oven and cool.


5

Reduce oven temperature to 325°F.


6

In bowl of electric mixer, mix mascarpone and cream cheese. Add remaining 3/4 cup sugar and vanilla; mix 2-3 minutes. Add eggs, one at a time; mixing well after each addition.


7

Fill muffin cups with mascarpone mixture slightly more than 3/4 full. Place 1 teaspoon (up to 1 tablespoon) cranberry mixture in center of each; use toothpick to swirl through cheesecake batter, creating a marbled effect. Bake 12-15 minutes, or until puffed and golden but not brown. Remove from oven; cool 15 minutes. Refrigerate 1 hour or up to 3 hours.


Ingredients









Cooking Instructions

1

Line 2 muffin tins (12 cups each) with paper liners; set aside.


2

In small saucepan, combine cranberries, 1/2 cup sugar and 2 tablespoons water. Simmer over medium-high heat 8-10 minutes, until cranberries begin to pop. Remove from heat; cool. Place in food processor or blender with 1 tablespoon water and purée.


3

Heat oven to 350°F.


4

In food processor, process graham crackers into fine crumbs. Add melted butter; mix. Press 1 tablespoon mixture into bottom of each muffin cup. Bake 5-7 minutes. Remove from oven and cool.


5

Reduce oven temperature to 325°F.


6

In bowl of electric mixer, mix mascarpone and cream cheese. Add remaining 3/4 cup sugar and vanilla; mix 2-3 minutes. Add eggs, one at a time; mixing well after each addition.


7

Fill muffin cups with mascarpone mixture slightly more than 3/4 full. Place 1 teaspoon (up to 1 tablespoon) cranberry mixture in center of each; use toothpick to swirl through cheesecake batter, creating a marbled effect. Bake 12-15 minutes, or until puffed and golden but not brown. Remove from oven; cool 15 minutes. Refrigerate 1 hour or up to 3 hours.


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