Gluten-Free Mini Mascarpone Cheesecakes Recipe

Disclaimer: I participated in the Mom Blog Tour at the Summer Fancy Food Show 
on behalf of Wendy's Bloggers and received Cento products to facilitate my review. 
All opinions and recipes are my own.

Gluten Free Mini Mascarpone Cheesecakes with Raspberries and Chocolate BalsamicItalian food has always been one of my favorites and I cook Italian dishes frequently. I had not even noticed Cento Fine Foods‘ authentic Italian products until recently and I am in love! 

I had the opportunity to learn about some of Cento’s amazing food products at the Summer Fancy Food Show in NYC and we even were able to try some delicious foods made with them! Did you know that Cento actually has 7 product lines under it? I’ll tell you more about these later.

Right now, I am so eager to share this recipe with you! One of the products that I received to try was the Cento White Balsamic Vinegar. It peaked my interest. Most of the items I received are meant for savory dishes. I wanted to challenge myself, so I decided to make something sweet.

This dessert is rich and delectable. The raspberries on top are so refreshing, the cheesecake is creamy, the crust is crunchy and slightly caramelized, and the chocolate balsamic drizzle on top adds the perfect touch. This is the perfect dessert to serve if you are having guests.

Now, you are welcome to replace the mascarpone and neufchâtel with an equal amount of cream cheese, but I highly recommend my cheese choices. Mascarpone may be a little costly, but it will give a soft, authentic Italian flavor to the dish and neufchâtel has 1/3 less fat than cream cheese so it helps to lighten the dish. They are also gluten-free (but you can’t tell!)

Ingredients

  • 1 cup pecans
  • 1/2 cup gluten-free graham crackers or cookies (I used Graham Minis from Mary’s Gone Crackers)
  • 3/4 cup and 2 Tablespoons sugar
  • 2 Tablespoons unsalted butter, melted
  • 1 8 oz. container mascarpone cheese
  • 1 8 oz container neufchâtel cheese, room temperature
  • 2 eggs
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (one bottle) Cento white balsamic vinegar
  • 1/3 cup semi-sweet chocolate chips
  • Fresh raspberries (about 3 per cheesecake)

Directions

Preheat: 350ºF

1. In a food processor, combine the pecans, graham crackers, and 2 Tablespoons of sugar and puree until it’s all in crumbs. Mini Mascarpone Cheesecakes Step 22. Mix the ground mixture with the melted butter until everything is wet. Mini Mascarpone Cheesecakes Step 33. Line a cupcake pan and press the mixture firmly into the bottoms of each cup. Bake for 12 minutes then let cool. Mini Mascarpone Cheesecakes Step 44. In a medium mixing bowl, combine the mascarpone cheese, neufchâtel cheese, eggs, 3/4 cup sugar, lemon juice, and vanilla until smooth. You will want the mixture to be smooth so you may need to use an electric mixer; I just poured mine into a food processor and blended it for a few seconds. Mini Mascarpone Cheesecakes Step 65. Fill the cheesecake mixture into the the muffin cups until they are about 2/3 full or near the top (I went a little overboard and filled them to the top to use all the mixture.) Bake for 30-40 minutes until the cheesecake is slightly browned and a slight wiggle in the center when you move it.  Mini Mascarpone Cheesecakes Step 7Tip: As you bake it, the cheesecake will rise over the top and it will fall into the center once it cools. Don’t worry, this is normal! Mine turned into adorable, tasty bowls, perfect for adding toppings because they won’t fall off.

6. Cool the cheesecake until the pan is cool to the touch then move it to the refrigerator for at least 1 hour.

7. In a stainless steel pan, bring the white balsamic vinegar to boil over medium heat then reduce heat to simmer 30-40 minutes until it has reduced to about 1/4 the amount. Remove from the heat and cool slightly. Mini Mascarpone Cheesecakes Step 88. Whisk the chocolate chips into the reduced vinegar until smooth. Let cool 30 minutes. Mini Mascarpone Cheesecakes Step 99. When you are ready to serve, remove the paper liner and add a few fresh raspberries into the center of the cheesecake then drizzle on a little of the chocolate balsamic sauce. Mini Mascarpone Gluten-Free Cheesecakes with Raspberries and Chocolate Balsamic DrizzleTry adding other berries like strawberries and blueberries! Serves 12

 

Gluten-Free Mini Mascarpone Cheesecakes
 
Cook time
Total time
 
This rich and decadent dessert will be your new favorite. It has a creamy crunchy texture, the fresh taste of berries, and the sweet flavor of chocolate balsamic. They are the perfect dessert for guests.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup pecans
  • ½ cup gluten-free graham crackers or cookies (I used Graham Minis from Mary's Gone Crackers)
  • ¾ cup and 2 Tablespoons sugar
  • 2 Tablespoons unsalted butter, melted
  • 1 8 oz. container mascarpone cheese
  • 1 8 oz container neufchâtel cheese, room temperature
  • 2 eggs
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (one bottle) Cento white balsamic vinegar
  • ⅓ cup semi-sweet chocolate chips
  • Fresh raspberries (about 3 per cheesecake)
Instructions
  1. Preheat: 350ºF
  2. In a food processor, combine the pecans, graham crackers, and 2 Tablespoons of sugar and puree until it's all in crumbs.
  3. Mix the ground mixture with the melted butter until everything is wet.
  4. Line a cupcake pan and press the mixture firmly into the bottoms of each cup. Bake for 12 minutes then let cool.
  5. In a medium mixing bowl, combine the mascarpone cheese, neufchâtel cheese, eggs, ¾ cup sugar, lemon juice, and vanilla until smooth. You will want the mixture to be smooth so you may need to use an electric mixer; I just poured mine into a food processor and blended it for a few seconds.
  6. Fill the cheesecake mixture into the the muffin cups until they are about ⅔ full or near the top (I went a little overboard and filled them to the top to use all the mixture.) Bake for 30-40 minutes until the cheesecake is slightly browned and a slight wiggle in the center when you move it.
  7. Tip: As you bake it, the cheesecake will rise over the top and it will fall into the center once it cools.
  8. Cool the cheesecake until the pan is cool to the touch then move it to the refrigerator for at least 1 hour.
  9. In a stainless steel pan, bring the white balsamic vinegar to boil over medium heat then reduce heat to simmer 30-40 minutes until it has reduced to about ¼ the amount. Remove from the heat and cool slightly.
  10. Whisk the chocolate chips into the reduced vinegar until smooth. Let cool 30 minutes.
  11. When you are ready to serve, add a few fresh raspberries into the center of the cheesecake then drizzle on a little of the chocolate balsamic sauce.
  12. Try adding other berries like strawberries and blueberries!
Nutrition Information
Serving size: 1 cheesecake

Gluten Free Mini Mascarpone Cheesecakes Gluten FreeAs I mentioned earlier, Cento has seven product lines included–Cento, AnnA, Bellino, Ferrara, La Florentine, Little Gina’s, and Maurizio. Cento is the largest with sauces, vinegars and oils, spices, vegetables, cheese, and more. Other product lines include foods such as pasta, coffees, syrups, nougats, panettone, and pizzelles. They have even expanded their organic certified Italian food line. Cento Fine FoodsAlong with Cento products I received a package of their Ferrara nougats. They are divine. So sweet and so tasty. I love that they come in small individual packages because they are a great little pick-me-up to carry around. Cento Ferrara Torrone Almond Honey NougatI’m excited to try out Cento Fine Foods’ other products. I cook with olive oil and tomatoes a lot so they will definitely come in handy. In fact, I’ve already worked on another recipe that uses Cento pizza sauce! You will see that recipe coming soon, so be sure to subscribe to my blog’s feed and follow on Facebook if you haven’t yet!

Follow Cento Fine Foods on Facebook, Twitter, and Pinterest.

Know someone who could use this? Hit the “share” buttons below! Be sure to follow Arts & Crackers on social media (buttons at the top right of the page.)

You May Also Like

-Which Cento product do you want to try first?

Written by Alyssa Darby

Follow me on Google+, Facebook, Twitter, Pinterest, and Instagram.  
This post may contain affiliate links and sponsored ads; using these links helps support my blog.
 
Advertise Here; contact artscrackers@gmail.com.  
 

33 Comments

  1. That looks absolutely delicious!

  2. Pingback: Cheesy Meatballs and Sub Recipe | Arts & Crackers

  3. the organic peeled tomatoes

  4. I woud most like to try their extra virgin oliive oiil. I cook with olive oil a lot, and am always looking to try and find the best atsting out there.

    These look delicious. Our family would love them. They also dont look overly dificult which is a huge plus but would turn out great.

    ellen beck on form.

    • Thank you, they were actually pretty easy to make and were eaten up quickly. I’m craving them now, so I may need to make some more.

  5. I would most like to try the extra virgin olive oil.

  6. I would love to try the White Balsamic.

  7. I would love to try the black beans! I use them a lot in my cooking.

  8. I’ve never tried white balsamic! Would love to try it

  9. I’d like to try the olive oil.

  10. I want to try the balsamic ketchup

  11. I would like to try the extra virgin olive oil.

  12. I’d love to try the olive oil!

  13. That looks amazing!

  14. I would like to try their chick peas.
    They would be great in hummus!
    form name Barbara Montag
    thank you

  15. I would like to try Cento Pure Red Wine Vinegar.

  16. I would like to try their oil cured olives!

  17. I would love all the canned tomatoes so I can make soups and pasta sauce

  18. I would love to try the Torrones!

  19. Patricia Wojnar Crowley

    I’d love to try the white balsamic!

  20. I want to try those San Marzano organic tomatoes! Yum.

  21. I would love to try the Cento Olive OIl.

  22. I’d like to try the extra virgin olive oil. I bet it’s great!

  23. I would like to try the extra virgin Olive oil.. I love olive oil and I’m always adding it to my different dishes!

  24. Pingback: Melt-in-Your-Mouth Thumbprint Cookies Recipe | Arts & Crackers

  25. Pingback: Gingersnap Fruit & Pretzel Dip Recipe | Arts & Crackers

  26. Pingback: Caramel Apple Popcorn Bark Recipe | Arts & Crackers

  27. Pingback: Blueberry Banana Parfait Recipe

  28. Pingback: Mixed Berry Breakfast Muffins Gluten-Free Recipe | No Added Sugar

  29. Pingback: Frozen Strawberry Cheesecake Bites Recipe – Arts & Crackers

Comment Here, I Want to Know What YOU Think!