Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
8 oz mascarpone cheese, softened
8 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup heavy cream
1 teaspoon lemon zest
Fresh raspberries for garnish
Powdered sugar for dusting
Fresh mint leaves (optional)
Directions
Prepare the Crust:
• Preheat oven to 325°F (163°C) and grease a muffin tin or small cake molds.
• In a bowl, mix graham cracker crumbs, sugar, and melted butter.
• Press the mixture into the bottom of each mold to form an even crust.
• Bake for 8 minutes, then let cool completely.
Make the Filling:
• In a large bowl, beat mascarpone and cream cheese until smooth.
• Add sugar, eggs, vanilla extract, and lemon zest, mixing until combined.
• Stir in heavy cream until the batter is silky.
Bake:
• Pour the batter over the cooled crusts, filling each mold almost to the top.
• Bake for 20-22 minutes, or until the centers are just set.
• Turn off the oven and let cheesecakes cool inside for 10 minutes before transferring to a wire rack.
Chill & Serve:
• Refrigerate for at least 3 hours before serving.
• Garnish with fresh raspberries, a dusting of powdered sugar, and mint leaves.
Storage:
• Keep in an airtight container in the refrigerator for up to 4 days.
Prep Time: 15 minutes
Cook Time: 22 minutes
Chill Time: 3 hours
Total Time: 3 hours 37 minutes
Kcal: 260 kcal per cheesecake
Servings: 6 mini cheesecakes