Do you have a love for "mini" desserts? is it that you don't feel the need to share an individual dessert that makes it so appealing or is it the "cute" factor? Perhaps it's both. Of course if you don't own a mini tart pan go ahead and make it in a large pan with a removable base, just be sure to bake the crust for 8 minutes instead of 4.
These are the perfect make ahead dessert, the filling doesn't need to be baked and can be chilled in the fridge for a couple of days. The lemon and lime citrus flavors are refreshing and the mascarpone filling is a creamy delight!
Lemon and Lime Mini Cheesecakes
1½ cups graham cracker crumbs
3tablespoons unsalted butter (melted)
2tablespoons sugar
1teaspoon cinnamon
2,6 oz tubs mascarpone cheese
1teaspoon vanilla extract
¼cup confectioner’s sugar
Zestof 1 lemon and 1 lime
Juiceof 1 lemon and 1 lime
6oz heavy cream
2heaped tablespoons confectioner’s sugar
1teaspoon vanilla extract
Heatthe oven to 350 F
Mixtogether the graham cracker crumbs, melted butter, sugar and cinnamon. Press the mixture into the mini molds. Placein the oven and bake for 4 minutes. Ifyou are using one large tart pan bake for 8 minutes. Remove from the oven and cool thoroughly.
Ina large bowl gently mix together the mascarpone cheese, vanilla extract,confectioner’s sugar, lemon and lime zest and juice. Don’t over mix or the cheese will become stiff.
Ina separate bowl whip the heavy cream, 2 tablespoons of confectioner’s sugar andvanilla extract. Fold the cream into themascarpone mixture.
Fillthe cooled molds with the mascarpone cream mixture. Cover with plastic wrap and place in therefrigerator to chill, preferably overnight. Decorate with a swirl of whipped cream and a sprinkle of lemon and limezest.
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