Quick Description
These Mini Mascarpone Cheesecake Cups are ultra-creamy, lightly tangy, and perfectly smooth with a buttery biscuit base and soft lemon-vanilla filling. Made with mascarpone and yogurt, they deliver a rich bakery texture in adorable single-serve portions—perfect for parties, meal prep desserts, or elegant treats.
Servings & Timing
Serves: 10–12 mini cheesecakes
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Cooling Time: 1 hour
Total Time: ~1 hour 40 minutes
Ingredients List
Crust (optional but recommended)
- 1 cup crushed digestive biscuits or graham crackers
- 3 tbsp melted butter
Cheesecake Filling
- 8.8 oz (250 g) mascarpone cheese
- 2.8 oz (80 g) sugar
- 4.9 oz (140 g) plain yogurt
- 2 large eggs
- 25 ml (1½ tbsp) lemon juice
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Topping (optional)
- Fresh raspberries or berries
- Powdered sugar
- Mint leaves
Instructions
1. Prepare the Crust
Mix crushed biscuits with melted butter.
Press 1–2 tablespoons into lined muffin cups and flatten firmly.
Chill while preparing filling.
2. Make the Filling
In a bowl, whisk mascarpone and sugar until smooth.
Add yogurt, eggs, lemon juice, and vanilla. Mix gently.
Fold in flour until fully combined.
3. Fill & Bake
Pour filling over crusts, filling ¾ full.
Bake at 320°F (160°C) for 20–25 minutes until centers slightly jiggle.
4. Cool & Chill
Cool completely, then refrigerate at least 1 hour before serving.
5. Serve
Top with berries and dust with powdered sugar.
Nutrition (per mini cheesecake – approx)
Calories: 190
Protein: 6g
Carbs: 16g
Fat: 11g
Sugar: 11g
Benefits
- Ultra creamy mascarpone texture
- Perfect portion control
- Elegant presentation
- Not overly sweet
- Great for entertaining
- Freezer friendly
Additional Notes
- Do not overmix to avoid cracks
- Bake in a water bath for extra smooth texture if desired
- Best flavor after chilling overnight
Dietary Info
Vegetarian: ✅
Gluten-Free Option: ✅ (use GF biscuits)
High-Protein Option: ➕ add ½ scoop vanilla protein powder
Low-Sugar Option: Use monk fruit instead of sugar
Brief Introduction
These mini cheesecakes combine Italian mascarpone with classic cheesecake richness, creating soft, creamy layers that melt in your mouth. Simple ingredients, stunning results.
Step-by-Step Cooking Guide
Prepare crust → Mix filling → Pour → Bake → Cool → Chill → Decorate → Enjoy
Ingredient Details & Substitutions
Mascarpone: Can replace with cream cheese
Yogurt: Use Greek yogurt for higher protein
Sugar: Replace with erythritol or monk fruit
Flour: Cornstarch works as substitute
Recipe Variations & Serving Suggestions
Variations
- Blueberry swirl
- Chocolate chip
- Lemon-zest extra tang
- Strawberry topping
Serve With
- Espresso or tea
- Berry compote
- Sugar-free whipped cream
Storage & Make-Ahead
Refrigerate: up to 4 days
Freeze: up to 1 month
Serve chilled
FAQs
Can I make this without crust?
Yes, bake directly in liners.
Can I use cream cheese?
Yes, same amount.
Why did my cheesecake crack?
Overbaking or high temperature.
Can I air fry these?
Yes, at 300°F for 12–15 minutes.
Optional Personal Story
These mini cheesecakes became my go-to dessert when I wanted something elegant but effortless. Guests always think they came from a bakery.
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