In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Add the biscuit crumbs to the melted butter and mix well. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Amount is based on available nutrient data. Add mascarpone, sugar and lemon zest, beating on low speed … Ingredients 4 ounces Biscuits Any digestive biscuits work. You saved Mini Lemon Mascarpone Cheesecakes to your. Ingredients 2 cups graham cracker crumbs 6 tablespoons butter, melted 1 pound cream cheese, softened 1 pound mascarpone cheese 4 eggs Zest of 2 lemons 3 tablespoons fresh lemon … Make the mascarpone filling: Add the cream cheese to the bowl of an electric mixer and beat until … Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. 3 & 1/2 tablespoons Unsalted butter, melted 2 tablespoons Light brown sugar, firmly packed 12+ ounces Mascarpone cheese Use just slightly more than 12 ounces, or slightly less than 1 & 1/2 cups. Then add this base … Congrats! Gently melt the butter. this link is to an external site that may or may not meet accessibility guidelines. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Can these be made a day or two ahead without becoming soggy? Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Info. Made with Stevia In The Raw®, so they have less sugar and calories than traditional recipes. Add comma separated list of ingredients to include in recipe. Percent Daily Values are based on a 2,000 calorie diet. I d like to make them for a dinner party on Dec 26 but probably would have to make them on Christmas Eve day. Your daily values may be higher or lower depending on your calorie needs. About 7-10 biscuits. In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Add comma separated list of ingredients to exclude from recipe. Allrecipes is part of the Meredith Food Group. Divide cheese mixture between muffin cups. Make the mascarpone filling: Add the cream cheese to the bowl of an electric mixer and beat until creamy, about two minutes. 2-3 lemons … They sound delightful! Information is not currently available for this nutrient. Nutrient information is not available for all ingredients. Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers … Press the crust firmly into the bottom of the muffin cups. Most people won't think twice about serving basic cornbread when is on the table. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. 226 calories; protein 4.4g 9% DV; carbohydrates 9.4g 3% DV; fat 19.8g 31% DV; cholesterol 83.1mg 28% DV; sodium 140.7mg 6% DV. Refrigerate to chill completely. Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat. Back to Mini Lemon Mascarpone Cheesecakes. Ingredients 1-1/2 cups biscotti crumbs (about 8 biscotti) 1/3 cup butter, melted FILLING: 2 packages (8 ounces each) Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins.