Name: Mini Lemon Mascarpone Cheesecakes
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Graham cracker crumbs - 2 cups; Butter, melted - 6 tablespoons; Cream cheese, softened - 1 pound; Mascarpone cheese - 1 pound; Eggs - 4; Zest of 2 lemons - 4; Fresh lemon juice - 3 tablespoons; Sugar In The Raw® - ¼ cup; Stevia In The Raw® - ½ cup; Vanilla - 1 tablespoon; Edible flowers, for garnish - 1 tablespoon

Ingredients for - Mini Lemon Mascarpone Cheesecakes

1. Graham cracker crumbs 2 cups

2. Butter, melted 6 tablespoons

3. Cream cheese, softened 1 pound

4. Mascarpone cheese 1 pound

5. Eggs 4

6. Zest of 2 lemons 4

7. Fresh lemon juice 3 tablespoons

8. Sugar In The Raw® ¼ cup

9. Stevia In The Raw® ½ cup

10. Vanilla 1 tablespoon

11. Edible flowers, for garnish 1 tablespoon

How to cook deliciously - Mini Lemon Mascarpone Cheesecakes

1 . Stage

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 down the center.

2 . Stage

In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.

3 . Stage

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. Divide cheese mixture between muffin cups.

4 . Stage

Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.