Indulge in a creamy, decadent dessert that’s perfectly portioned for one. This mini salted caramel mascarpone cheesecake combines rich mascarpone cheese with a luscious salted caramel swirl, creating a sweet and slightly tangy treat that’s absolutely divine.
Best of all, there’s no need for springform pans or water baths. Simply thaw and enjoy-it’s that easy. Whether you’re treating yourself or surprising a loved one, this personal-sized cheesecake is a delightful way to satisfy your sweet tooth.
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Recipe details
Nutrition per serving
Dietary labels
Allergen check
Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Keep the cheesecake frozen or refrigerated until ready to eat. It is best if used within 7 days.
- If frozen, thaw in the refrigerator at 40°F overnight or let it sit at room temperature for 2-3 hours before serving.
Recipe Tips
For best texture, allow the cheesecake to come to room temperature before serving.
Store any leftovers in the refrigerator and consume within 7 days.
FAQ
How long does it take to thaw the cheesecake?
If frozen, thaw in the refrigerator overnight (about 8 hours) or at room temperature for 2-3 hours.
Can I freeze the cheesecake?
Yes, keep it frozen until ready to eat. Thaw as directed before serving.
How should I store leftovers?
Store any uneaten portion in the refrigerator and consume within 7 days.
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