Mini Lemon Mascarpone Cheesecakes

Lemon cheesecakes taking into account bearing in mind a cracker crumb crust, these mini treats are supreme for bridal showers, brunch or any situation thing that calls for a sweet treat. Made taking into account bearing in mind Stevia In The Raw®, so they have less sugar and calories than standard recipes.

The ingredient of Mini Lemon Mascarpone Cheesecakes

1. 2 cups graham cracker crumbs
2. 6 tablespoons butter, melted
3. 1 pound cream cheese, softened
4. 1 pound mascarpone cheese
5. 4 eggs
6. Zest of 2 lemons
7. 3 tablespoons fresh lemon juice
8. u00bc cup Sugar In The Rawu00ae
9. u00bd cup Stevia In The Rawu00ae
10. 1 tablespoon vanilla
11. Edible flowers, for embellish

The instruction how to make Mini Lemon Mascarpone Cheesecakes

1. Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs beside the center.
2. In a medium bowl, adjoin graham cracker crumbs and butter and divide evenly in the midst of the muffin tins. Press the crust firmly into the bottom of the muffin cups.
3. In a large bowl, emphasis together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until totally utterly smooth. Divide cheese join up together with muffin cups.
4. Bake cheesecakes until set, virtually 25 minutes, rotating the pans in the oven halfway through baking. Let cool very in the pans, subsequently next use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.

Nutritions of Mini Lemon Mascarpone Cheesecakes

calories: 225.9 calories
carbohydrateContent: 9.4 g
cholesterolContent: 83.1 mg
fatContent: 19.8 g
fiberContent: 0.3 g
proteinContent: 4.4 g
saturatedFatContent: 11.1 g
servingSize:
sodiumContent: 140.7 mg
sugarContent: 4.8 g
transFatContent:
unsaturatedFatContent: