Make Ahead

Mascarpone Cheescake Cupcakes with Blueberry Balsamic Compote

July 29, 2014
5 Ratings
  • Makes 12
Author Notes

When I was a kid, my mom used to whip up these little cheesecake cupcakes. She used a vanilla wafer cookie as the crust, a basic cheesecake and when they were baked she topped them with a canned pie filling (blueberry or strawberry). I LOVED them. Still dream about them. I'm not a huge fan of cheesecake but the ratios on this cupcake were just so right on. So here is my version, updated and a bit more sophisticated but keeping with my mom's tradition. The pie filling is replaced with a more nuanced and much less sweet blueberry balsamic compote and the cheesecake has a bit of mascarpone to make it extra creamy. The crust is now that familiar graham cracker crust enhanced with a little spice. Enjoy! —meganvt01

What You'll Need
  • Blueberry Balsamic Compote
  • 1 pint Plus 1 cup blueberries, washed and separated (1 ping separated from the other 1 cup)
  • 1 large navel orange, juiced and zested
  • 3 teaspoons good quality balsamic vinegar
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon corn starch
  • Mascarpone Cheesecake Cupcakes
  • 1.5 cups crushed graham crackers
  • 2 tablespoons granulated sugar
  • 1 stick, salted butter, melted
  • 1/2 teaspoon cinnamon
  • 8 ounces cream cheese, room temperature
  • 8 ounces mascarpone cheese
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 lemon, zested + juiced
  1. For the blueberry compote: In a saucepan over medium heat, mix the balsamic and the sugar to dissolve. Then add the orange juice and zest and 1 1/2 cup of the blueberries. Cook down the berries over medium heat until they burst and release their juices. They will thicken up over about 10 minutes. Add 1 tablespoon of water to the cornstarch to make a slurry. Whisk into the blueberries. Simmer an additional minute or so until thick. Remove from heat and stir in the retained blueberries. Set aside.
  2. For the Cupcakes: Heat your oven to 350 degrees. Prepare a muffin pan with paper liners.
  3. For the Crust: Mix together the graham cracker crumbs, cinnamon, sugar (2 T) and butter. Place the mix in the bottom of the liner and bake for 10 minutes.
  4. In a stand mixer or with your hand mixer, whip the cream cheese, mascarpone, and sugar in a large bowl until smooth. Add the vanilla and lemon zest. Mix in the eggs, one at a time, beating until just combined.
  5. Pour the batter evenly into the cupcake liners. Bake for about 15 minutes. They should still jiggle slightly in the center. Cool completely then transfer to the refrigerator to chill.
  6. To finish: top each cupcake with Blueberry Balsamic Compote and enjoy!
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  • Linda Browne
    Linda Browne
  • Lela
  • Shauna Mageean
    Shauna Mageean

Recipe by: meganvt01


3 Reviews

Lela February 16, 2023
This recipe has WAAAAAAY too much egg in it. These tasted like egg and little else. I could not serve them. Such a waste.
Linda B. July 3, 2015
I didn't see where the lemon juice is used. The batter seemed very liquids so I didn't use the juice.
Shauna M. August 7, 2015
How did they turn out Linda?