Makes 12 Cakes
Ingredients
For the crust
1 cup finely ground pecans
2 tablespoons brown sugar or brown sugar substitute for baking
3 tablespoons butter melted
For the cheesecake
8 oz mascarpone cheese softened to room temperature
15 oz container whole milk ricotta cheese
1/2 cup granulated sugar or sugar substitute for baking
2 eggs
1/2 teaspoon vanilla extract
For the strawberry topping
1 cup sliced strawberries
½ teaspoon lemon juice
2 teaspoons granulated sugar or sugar substitute for baking
For the blueberry topping
1 cup blueberries
½ teaspoon lemon juice
2 teaspoons granulated sugar or sugar substitute for baking
Directions
Preheat the oven to 325 degrees F.
Place paper cupcake liners into 12 muffin cups. In a small bowl, stir together the crust ingredients. Evenly divide the mixture among the 12 muffin cups, about 1 tablespoon in each. Press the crust mixture firmly into the bottom of each muffin cup. Set aside.
In a large bowl of an electric mixer, beat together the softened mascarpone cheese, ricotta cheese, sugar, eggs, and vanilla until smooth. Using a muffin scoop fill the muffin cups to the top.
Bake for 40 minutes until the cakes are slightly puffed and the mixture looks set.
Allow the mini cakes to cool in the muffin tin completely. As they cool, a small indentation will form in the top of each little cake.
Place the pan with the cakes still in the pan in the refrigerator to chill.
Arrange the mini cakes on a serving platter. Fill the indentations on each little cake with the fruit topping. Fill half of the mini cakes with strawberry topping and the other half with the blueberry topping.
To make the fruit topping:
In one small saucepan place the strawberries, lemon juice, and sugar. Simmer on low for 15 minutes, stirring occasionally. Take off the heat and allow to cool. Pour into a storage container and chill.
Repeat the same process for the blueberry topping.
Animalcouriers
They look absolutely delicious!
Barbara Ferg Carter
This recipe sounds so delicious!
Marisa Franca @ All Our Way
Oh, they certainly look yummy. They’ll be a huge hit if you have them on Independence Day. I always love individual desserts.
ravenhawks magazine
Love Cheesecake, these look tasty!
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Ocean Bream
I love how you merged the American with the Italian, Jovina. They looked like little tartlets before I clicked the link to read, and they made me salivate haha!
Jovina Coughlin
Thanks so much and they make a great dessert for company.
Joyce Bollenbacher
Those look pretty easy to make, just time. Thank you
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