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Mini Mascarpone Cheesecakes with Strawberry Balsamic topping

Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping

These miniature Mascarpone Cheesecakes are a perfect size for mixing desserts or when a little is just right. Of course more than one can be eaten! When topped with the Strawberry Balsamic mixture, they become a surprising delight no one will be able to resist. The volume of the 12 jelly jar cheesecakes is equivalent of half a regular cheesecake for your planning. The recipe can easily be doubled if desired, keeping all ingredient proportions the same. Cheesecake may be made the day before serving and kept in the refrigerator once cooled, covered.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 4-ounce Mini Cheesecakes
Calories 260kcal
Author Toni Dash


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 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.


Cheesecake recipe adapted from The Italian Dish


Calories: 260kcal | Carbohydrates: 10g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 137mg | Potassium: 91mg | Fiber: 0g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 14.1mg | Calcium: 65mg | Iron: 0.6mg