Cranberry-Swirled Mini Mascarpone Cheesecakes

Wisconsin Cheese Cranberry-Swirled Mini Mascarpone Cheesecakes Recipe
Active Time
30 Minutes
2 Dozen



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, uncovered, 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 in remaining sugar and vanilla for 2 minutes. Add eggs, one at a time, beating each just until well combined.
  5. Fill muffin cups with batter three-fourths full. Place 1 to 3 teaspoons cranberry sauce into 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.

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.

Mascarpone is a rich, buttery fresh cheese with no preservatives, and it should be eaten soon after the container is opened.

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