Raw Mini Mascarpone Berry Cakes (grain-free, gluten-free, refined sugar-free)

These raw mini mascarpone berry cakes are grain-free and refined sugar free and make for an awesome healthy July 4th (or anytime!) treat.

I’m super excited to be bringing you a post from Rose of The Clean Dish today! Last year, she shared this grain-free raspberry sour cream crumble cake and today she’s got these cute little very July 4th appropriate mini mascarpone berry cakes! And in true Rose fashion, they’re super healthy. Grain-free, gluten-free, and sweetened with just a little maple syrup. Now over to Rose! :)

These Raw Mini Mascarpone Berry Cakes are grain-free, gluten-free, and refined sugar-free!

I’m absolutely thrilled to be guest posting again for my dear friend Erin! Some of you may remember me from last year; I had just started my own blog The Clean Dish – I was a total newbie yet Erin kindly invited me to contribute a recipe to her wonderful blog.

Fast forward to now: I’m happy to report that I’m still blogging with a passion, so is Erin (evidently), and as per Erin’s only request for this guest post of mine, I am bringing you something sweet!

With July 4 around the corner, I couldn’t help but make it tricolor. Plus it’s berry season and since I’m all about shopping locally grown, in-season produce, this was really a no-brainer.

Raw Mini Mascarpone Berry Cakes – grain-free, gluten-free, and sweetened with just a little maple syrup!

My recipe for these Mini Mascarpone Berry Cakes is definitely versatile. You can use any berry you like or add layers to it – I can think of so many variations. Get creative with it!

The only “special” equipment you need is silicone cup molds, like these. I consider them a sound investment as they are reusable and easy to clean.

Raw Mini Mascarpone Berry Cakes – grain, gluten and refined sugar-free!

What I love the most about these cute little cakes is that you can make them ahead and just keep them in the freezer until you need them! I’m saving a batch for our 4th July get-together. Dessert – check! :)

Don’t have access to raw cream cheese? Make your own! Check out this recipe for organic raw cream cheese. And here’s a recipe for vegan mascarpone and one for raw + vegan mascarpone cheese.

Erin again! If berries aren’t your thing, here are some of my favorite recipes on The Clean Dish. Rose has lots of grain-free baked goodies but I thought I’d share some of her no-bake desserts in case anyone else is experiencing some it’s-too-hot-to-bake weather!

These Limoncello Coconut Pops are raw, vegan, grain-free, gluten-free, and refined sugar free!
Limoncello Coconut Pops (raw, vegan, grain-free)
These Chocolate Mocha Haystacks are raw, vegan, and grain / dairy / gluten / processed sugar free!
Chocolate Haystacks (raw, vegan, grain-free, dairy-free)
No-bake White Russian Chocolate Tart (raw, grain-free, gluten-free, refined sugar free, paleo friendly)
No-bake White Russian Chocolate Tart (raw, grain-free, paleo friendly)

Raw Mini Mascarpone Berry Cakes

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 cupcakes



  • 3 tablespoon coconut oil
  • 1/2 cup dates, chopped
  • 1/2 cup coconut flour
  • 1 teaspoon vanilla extract
  • pinch of salt
  • Filling:

  • 8 ounces mascarpone (room temperature)
  • 8 ounces cream cheese (room temperature)
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 heaving cup berries (e.g. raspberries, strawberries)
  • Topping:

  • Berries of your choice (e.g. raspberries, blueberries, strawberries)


    For the crust:

  1. In a small saucepan, slowly melt coconut oil until liquefied.
  2. Meanwhile, add dates to a food processor and process until blended.
  3. Add coconut oil, coconut flour, vanilla extract and salt and process again until you have a crumbly-wet texture (scrape down sides if necessary).
  4. Take about 1/2 tablespoon per cupcake cup and press crust to the bottom.
  5. Place cupcake cups with crust in the freezer for about 15 minutes.
  6. For the filling:

  7. Add all ingredients except for berries to a medium bowl.
  8. Using a hand mixer, mix until ingredients are well combined.
  9. Set 1/4 of the filling (roughly 3/4 cup) aside for later and start filling cupcakes: about 1 generous tablespoon of filling per cupcake.
  10. Place cupcakes back in the freezer for about 30 minutes.
  11. Combine the filling you set aside with 1/2 cup of berries in a food processor and process until smooth.
  12. Spread the berry mixture on top of the cupcakes (a generous 1/2 tablespoon per cup cake) and freeze for at least 4 hours or overnight.
  13. Remove silicone cups and transfer to refrigerator about 3 hours prior to serving; decorate with berries.
  14. Please keep these cupcakes covered and refrigerated until you're ready to serve; they will get soft and melt if they sit out for too long!
  15. Enjoy :)

Recipe by  | www.texanerin.com

As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

26 comments on “Raw Mini Mascarpone Berry Cakes (grain-free, gluten-free, refined sugar-free)” — Add one!

  • Anonymous says
    August 23, 2020 @ 10:11 pm

    Thank you so much for this recipe! This turned out really lovely, however, I am having some trouble defrosting these, and would really appreciate if you could help me out! I defrosted a couple of these in the fridge for 3 hours before serving and it made the cream cheese and mascarpone layers really soft but the crust remained quite firm to the point that everything fell apart when I tried to spoon it. I tried to defrost a couple others for 1.5 hours in the fridge and then for half an hour at room temperature but with similar results. I have 8 more of these remaining which need to be served to a bigger crowd. Pleaes help?

    • Erin replies to Anonymous
      August 26, 2020 @ 5:55 am

      I’m so sorry for just now seeing your question. :( I haven’t had that issue with the crust. The crust should be quite soft. Did you make any changes at all to the recipe? If you used muffin liners or the cakes are still in the muffin pan, you can put a little bit of warm water (just enough that’ll cover the crust) in a pan and put the pan / cakes in that. But just for a minute or two. I’m glad you liked them! Sorry again.

      • Anonymous replies to Erin
        August 26, 2020 @ 7:22 am

        Thank you for your reply, Erin! Hmm, now that I think of it, I did add a little bit of extra coconut oil because I wasn’t getting a crumbly-wet texture. Could that be the reason that the crust didn’t turn out soft?

        • Anonymous replies to Anonymous
          August 26, 2020 @ 7:29 am

          Oh, and I also took about 1 tablespoon of the crust instead of 1/2 because with just 1/2 tablespoon the crust wasn’t as high as in the picture.

        • Erin replies to Anonymous
          August 27, 2020 @ 6:14 am

          No problem! Sorry again it was so slow. And yes, coconut oil once frozen (and even just refrigerated) becomes super hard. It’s the only thing in the recipe that could make the crusts hard. Next time, just keep processing. And if that doesn’t work, a tiny bit of water will do the trick. :)

  • Lena says
    July 31, 2018 @ 9:46 pm

    These look really yummy! I’m not much of a baker – I have some leftover paper cupcake liners. Can I just use those instead of the molds?

    • Erin replies to Lena
      August 1, 2018 @ 3:14 pm

      Thanks! The only issue might be that they stick to paper liners. Are your paper liners a little waxed? They usually are but sometimes they’re not. I think the waxed kind would probably work but I’m not sure. Sorry about that!

  • Lara C says
    April 18, 2018 @ 2:50 am

    I LOVE MARSCAPONE DESSERTS! I also love desserts without added refined sugar, since I eat keto. I can’t wait to try this one!

    • Erin replies to Lara C
      April 18, 2018 @ 8:07 pm

      Haha. Same here! Hope you’ll enjoy the cakes. :)

  • Heather @ Life, Gluten Free says
    August 21, 2014 @ 10:09 pm

    Those are so cute :)

  • FaveHealthyRecipes.com says
    June 27, 2014 @ 5:51 pm

    Very cute! This looks like a perfect appetizer or dessert to serve during a summer party!

  • Consuelo - Honey & Figs says
    June 17, 2014 @ 12:29 am

    Awh these cakes are the most adorable things I’ve ever seen! The color combo is absolutely beautiful, and I love how healthy they are! I have to make these as soon as possible! : )

  • Samina | The Cupcake Confession says
    June 16, 2014 @ 5:38 pm

    OMG!!!!! How cute are these!!!!!!! Need to make these ASAP!

  • Jocelyn (Grandbaby Cakes) says
    June 16, 2014 @ 3:08 pm

    These raw cakes are so gorgeous and so much fun! I am thinking these would be perfect for a fourth of July party!

  • Medeja says
    June 16, 2014 @ 8:52 am

    That is sooo cute looking dessert! Different color layers look amazing :)

    • Erin replies to Medeja
      June 17, 2014 @ 7:37 am

      Right?! Mine would have not come out looking like that. ;)

  • Monet says
    June 16, 2014 @ 5:08 am

    These are just gorgeous! I love that they are healthy and wholesome too! Thank you for sharing!

    • Erin replies to Monet
      June 17, 2014 @ 7:35 am

      I think so, too! Rose did an awesome job. :)

  • Shelley says
    June 15, 2014 @ 4:32 pm

    These are adorable, and I’m sincerely asking this question (not trying to be rude)- but can you call these raw if they contain cream cheese and mascarpone? Is there something vegan to sub for the mascarpone?


Reply to FaveHealthyRecipes.com Cancel Reply

Your email address will not be published. Required fields are marked with *


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: