These cupcake-size treats are a fantastically simple alternative to a full-size cheesecake. You could also garnish them with fresh raspberries or blueberries.




  • Preheat oven to 350°. Line twelve 21/2-inch muffin cups with paper bake cups. Place a vanilla wafer in each. Set aside.

  • In a large bowl, beat cream cheese, mascarpone, sugar, flour and vanilla with an electric mixer until combined. Stir in eggs and lemon and orange zest. Pour into bake cups, filling two-thirds full.

  • Bake about 20 minutes or until edges are set. Cool in pan on wire rack (centers will sink slightly). Remove from pan and chill for at least 2 hours. To serve, top each cheesecake with a dollop of whipped cream and, if you like, a kumquat or orange slice.


*If you don't have macarpone, substitute two 8-ounce packages cream cheese, softened, for the mascarpone cheese and 3-ounce package of cream cheese.

Glazed Kumquats:

Halve kumquats, removing any seeds with a knife point. In a small saucepan stir together 1/2 cup sugar and 1/2 cup water. Heat to simmering, stirring to dissolve sugar. Add kumquats. Cook about 10 minutes or until syrup thickens and kumquats soften. Remove from syrup, allowing excess to drip off, and cool on a baking sheet lined with parchment paper.

Nutrition Facts

232 calories; 18 g total fat; 86 mg cholesterol; 122 mg sodium. 15 g carbohydrates; 5 g protein;