Cranberry Swirl Mini Mascarpone Cheesecakes

Wisconsin Cheese Cranberry Swirl Mini Mascarpone Cheesecakes Recipe
Active Time
25 minutes
mini cheesecakes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cream Cheese or Mascarpone can be used in this recipe.


  1. Combine the cranberries, 1/2 cup sugar and 2 tablespoons water in a small saucepan. Bring to a boil. Reduce heat; simmer for 8-10 minutes or until cranberries pop, stirring occasionally. Cool. Transfer to a food processor; cover and process with remaining water until pureed. 
  2. Heat oven to 350°F.
  3. Combined graham cracker crumbs and butter. Divide and press crumbs into paper-lined muffin cups. Bake for 6 minutes. Cool completely on a wire rack. Reduce oven temperature to 325°F.
  4. Beat cream cheese and mascarpone in a large bowl. Beat remaining sugar and vanilla for 2 minutes. Add eggs, one at a time, beating each until well combined.
  5. Fill muffin cups with batter heaping three-fourths full. Place 1 to 3 teaspoons cranberry mixture in center of each; use a toothpick to swirl batter. Bake for 12-15 minutes or until centers are set. Cool for 15 minutes. Refrigerate for at least 1 hour or up to 3 hours.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

There are no preservatives added to Wisconsin mascarpone. It’s a buttery, fresh cheese that’s meant to be eaten soon after it’s produced.

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