Description
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. Made with Stevia In The Raw®, so they have less sugar and calories than traditional recipes.
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 juice
- ¼ cup Sugar In The Raw®
- ½ cup Stevia In The Raw®
- 1 tablespoon vanilla
- Edible flowers, for garnish
Instructions
- Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5×1-inch strips and place one strip in each cup so it runs down the center.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 24