I have always loved cheesecake but feel a bit sheepish to admit I’ve never made a sweet one until now. A favorite Boulder Locavore reader recipe, especially for fall and winter entertaining, is Savory Blue Cheesecake {appetizer}. You’d think a sweet confection of the cheesecake variety might have preceded that but I suppose ‘better late than never’ applies here. Or perhaps’ good things are worth the wait’!
I have a bit of a thing for desserts in jars and small desserts. Partially because at this time of the summer a mere bite of dessert can seem too much with the heat, as well as I think they are cute. If a dessert is small you can always eat more than one but often a few delicious bites is all someone wants.
The first idea that popped to mind stemmed from a very unusual dessert my husband made for my birthday celebration years ago. Macerated strawberries mixed with balsamic vinegar and black pepper atop mascarpone cheese. I’m imagining some wrinkled noses and secret thoughts wondering if he really likes me very much from the sound of that dessert. It was fantastic and something I’ve clearly never forgotten. It bore a wonderful combination of sweet fruit offset by a tang, and spiced by the pepper, complimented by the sweet, creamy marscapone cheese. The flavors blend well allowing each ingredient to play its part without stealing the show.
I was so glad my fixation held as it made a perfect topping for the mini Mascarpone Cheesecakes, made in 4 ounce jelly jars. I simply love the flavor combination in this dessert; it is a surprise to the palate and one I think you’ll agree is deliciously unforgettable. Another fun thing about the jelly jars is they become portable with a lid. The cheesecakes may be made the day prior and topped with the strawberry mixture just before serving. I’ll confess we enjoyed this equally for breakfast as for dessert! I hope you’ll love it as much as I do.
Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping
Ingredients
Ingredients for Mini Cheesecakes:
- 1 cup Graham Cracker crumbs , gluten-free or regular (I used Kinnikinnck S’moreables, ground in a blender to make crumbs)
- 1 tablespoon plus ¼ cup and 2 tablespoons Granulated Sugar
- 4 tablespoons Unsalted Butter , melted
- 1 8- ounce package of Mascarpone Cheese , room temperature
- 1 8- ounce package Cream Cheese , room temperature
- 2 Eggs , room temperature
- ½ teaspoon Vanilla Extract
- Zest of ½ Lemon
- Supplies: 12 4-ounce jelly jars
Ingredients for Strawberry Balsamic Topping:
- 1 tablespoon plus 1 teaspoon Granulated Sugar
- 2 tablespoons Balsamic Vinegar
- 2 cups smaller-sized Strawberries , hulled and quartered lengthwise
- Generous pinch each Kosher Salt and freshly ground Black Pepper
- Optional garnish: mini spearmint leaves
Instructions
Instructions for Mini Mascarpone Cheesecakes:
- Preheat oven to 325 degrees. Spray jelly jars inside with non-stick cooking spray.
- In a medium mixing bowl, add the graham cracker crumbs, 1 tablespoon of the sugar and the melted butter; stir to fully combine.
- Spoon crust mixture evenly into the twelve prepared jars (approximately 1 tablespoon per jar). Tamp crust down with the back of a dining spoon or a wine cork (something with a flat bottom) to evenly distribute crust on the bottom of the jars.
- In the bowl of a freestanding mixer, beat together the cream cheese, mascarpone cheese and remaining sugar (1/4 cup plus 2 tablespoons) until smooth. Add the eggs, one at a time; blend until incorportated. Add the lemon zest and vanilla extract; blend until fully combined.
- Add the cheese mixture evenly to the jelly jars, filling to just below the lowest outer glass ring (approximately ¾ inches from the top of the jar; refer to photos).
- Place jars in a 13 x 9 inch baking pan. Fill the pan with hot water until the water level reaches hallway up the outside of the jelly jars.
- Place in preheated oven and bake for 30 minutes. Remove mini cheesecakes from the pan and allow to cool to room temperature on a cooling rack.
Instructions for making Strawberry Balsamic Topping:
- Fifteen minutes prior to serving cheesecakes, combine sugar, balsamic vinegar, salt and pepper in a medium mixing bowl. Whisk to combine and dissolve sugar.
- Add strawberries and using a mixing spoon, combine the strawberries with the liquid so the berries are fully coated. Allow to sit at room temperature, stirring occasionally, After 15 minutes spoon evenly on the top of the cheesecakes.
holly waterfall says
Strawberries and balsamic are such a good combo! And this looks so summery. Perfect for a BBQ!
Shaina says
Those adorable little mason jars are the perfect vessel for such a pretty dessert!
Carla says
I love balsamic vinegar but never tried it was strawberries (yet). I see these in my future!
Tara says
This is my type of cheesecake, I love just a little portion and the fresh berries are perfect!!
Lisa @ Wine & Glue says
This looks delicious! Pinned!
Cate @ Chez CateyLou says
Today was my first cheesecake too! I love love love your recipe – these are so cute and sound amazing! What a fun idea for a summer party dessert. Pinning this! Happy Cheesecake Day!
Toni Dash says
Oh Cate I’m so glad I’m not the only person who has never made cheesecake! After making it I’m not sure why I waited so long but admittedly do love this mini size; it’s just right!
Heather @ French Press says
these are just PERFECT a mall bit of dessert is usually enough but if there’s more I eat it – mini jars are the answer