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Ingredients
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2 cups graham cracker crumbs
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6 tablespoons butter, melted
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1 pound cream cheese, softened
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1 pound mascarpone cheese
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4 eggs
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Zest of 2 lemons
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3 tablespoons fresh lemon juice
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¼ cup Sugar In The Raw®
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½ cup Stevia In The Raw®
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1 tablespoon vanilla
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Edible flowers, for garnish
Directions
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Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center.
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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.
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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.
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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.
Nutrition Facts (per serving)
226 | Calories |
20g | Fat |
9g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 226 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 11g | 56% |
Cholesterol 83mg | 28% |
Sodium 141mg | 6% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 5g | |
Protein 4g | 9% |
Vitamin C 2mg | 2% |
Calcium 50mg | 4% |
Iron 1mg | 3% |
Potassium 48mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.