Mini Mascarpone Cheesecakes – a delicious recipe with digestive biscuits, butter, honey, mascarpone, lemon, icing sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal cutter ring and press firmly and evenly on the bottom of the ring.
2
Add the lemon juice and icing sugar to the mascarpone, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split.
3
Spoon the mixture into the rings and using a flan/palette knife press the mix well into the ring to prevent air gaps. Remove the ring with either a hot cloth or blowtorch.
4
TIP: If you find it difficult to remove from the ring, use a flat/palette knife to cut around the cheesecake.
5
Place the cheesecakes onto a large plate or individual ones and decorate with the fruit of your choice!
46
kcal
Calories
2
g
Fat
7
g
Carbs
FatCarbs
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 digestive biscuits, 10 g butter, 1 tablespoon honey, 100 g mascarpone, and more.
Yes, Mini Mascarpone Cheesecakes 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.
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