Mascarpone Cheescake Cupcakes With Blueberry Balsamic Compote Recipe

Name: Mascarpone Cheescake Cupcakes With Blueberry Balsamic Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Blueberry Balsamic Compote; 1 pint Plus 1 cup blueberries, washed and separated (1 ping separated from the other 1 cup); 1 large navel orange, juiced and zested; 3 teaspoons good quality balsamic vinegar; 1/4 cup light brown sugar; 1 teaspoon vanilla extract; 1 tablespoon corn starch; Mascarpone Cheesecake Cupcakes; 1.5 cups crushed graham crackers; 2 tablespoons granulated sugar; 1 stick, salted butter, melted; 1/2 teaspoon cinnamon; 8 ounces cream cheese, room temperature; 8 ounces mascarpone cheese; 1/2 cup granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 lemon, zested + juiced

Servings: persons

Blueberry Balsamic Compote
1 pint Plus 1 cup blueberries, washed and separated (1 ping separated from the other 1 cup)
1 large navel orange, juiced and zested
3 teaspoons good quality balsamic vinegar
1/4 cup light brown sugar
1 teaspoon vanilla extract
1 tablespoon corn starch
Mascarpone Cheesecake Cupcakes
1.5 cups crushed graham crackers
2 tablespoons granulated sugar
1 stick, salted butter, melted
1/2 teaspoon cinnamon
8 ounces cream cheese, room temperature
8 ounces mascarpone cheese
1/2 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 lemon, zested + juiced

1
For the blueberry compote: In a saucepan over medium heat, mix the balsamic and the sugar to dissolve. Then add the orange juice and zest and 1 1/2 cup of the blueberries. Cook down the berries over medium heat until they burst and release their juices. They will thicken up over about 10 minutes. Add 1 tablespoon of water to the cornstarch to make a slurry. Whisk into the blueberries. Simmer an additional minute or so until thick. Remove from heat and stir in the retained blueberries. Set aside.
2
For the Cupcakes: Heat your oven to 350 degrees. Prepare a muffin pan with paper liners.
3
For the Crust: Mix together the graham cracker crumbs, cinnamon, sugar (2 T) and butter. Place the mix in the bottom of the liner and bake for 10 minutes.
4
In a stand mixer or with your hand mixer, whip the cream cheese, mascarpone, and sugar in a large bowl until smooth. Add the vanilla and lemon zest. Mix in the eggs, one at a time, beating until just combined.
5
Pour the batter evenly into the cupcake liners. Bake for about 15 minutes. They should still jiggle slightly in the center. Cool completely then transfer to the refrigerator to chill.
6
To finish: top each cupcake with Blueberry Balsamic Compote and enjoy!

1149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Blueberry Balsamic Compote, 1 pint Plus 1 cup blueberries, washed and separated (1 ping separated from the other 1 cup), 1 large navel orange, juiced and zested, 3 teaspoons good quality balsamic vinegar, and more.

Yes, Mascarpone Cheescake Cupcakes With Blueberry Balsamic Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mascarpone Cheescake Cupcakes With Blueberry Balsamic Compote

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