Lemon & Blueberry Mascarpone Cheesecake Cups
Servings : 4-6
Prep Time : 30 minutes + Chill Time
Ingredients
1 pint heavy whipping cream, cold
8 oz cream cheese, room temp
8 oz mascarpone, room temp
1/2 cup granulated sugar
1 teaspoon vanilla bean paste
1/2 teaspoon lemon extract
zest of one lemon
juice of half a lemon
2 tablespoons powdered sugar
a pinch of salt
5 tablespoons melted butter
1 cup crushed gluten-free graham crackers
blueberry fruit spread, jam or preserves
lemon curd for topping, optional
Directions
In a large bowl, whip the heavy cream until stiff peaks form and set aside.
In another large bowl using a hand mixer or in a stand mixer, beat the softened cream cheese, mascarpone, and sugar together until smooth and creamy.
Add in the vanilla paste, lemon extract, lemon zest, lemon juice, powdered sugar and salt. Beat again until fully combined and smooth. Using a spatula, gently fold the whipped cream into the cheesecake mixture until fully incorporated.
To assemble the cheesecake cups, mix the melted butter and graham cracker crumbs together in a bowl until combined. Spoon into the cups, dividing the mixture evenly between them.
Fill each cup halfway with the cheesecake filling, then add a spoonful of the blueberry spread. Fill the cup the rest of the way with the cheesecake filling. Top with another small spoonful of blueberry spread and swirl it into the cheesecake with a toothpick.
Cover the cups tightly with plastic wrap and place in the fridge to set for at least 4 hours or preferably overnight. Serve topped with lemon curd, more fruit spread and lemon zest if desired.
