Gluten-Free Mini Mascarpone Cheesecakes
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Recipe type: Dessert
Cook time: 
Total time: 
Serves: 12
 
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.
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
Recipe by Arts and Crackers at https://artscrackers.com/2015/07/20/gluten-free-mini-cheesecakes-with-cento-fine-foods/