Raspberry-Cream Cheese Tarts

Mascarpone, an Italian variety of cream cheese, is a sweet, tender triple-cheese made from cow's milk, which is often used in both sweet and savory dishes. Here, we used only a small amount of cream cheese and mash it to give the mascarpone juiciness with less calories and fat. Store the remaining mascarpone in the refrigerator for up to 1 month.
Combine the first 4 ingredients in a large bowl. Beat with a mixer on high speed for 1-2 minutes or until smooth. Spread the cheese mixture evenly over the cakes.Place the jam in a medium bowl; whisk to combine until smooth. Add the raspberries, stirring until they are coated; spoon the cheese filling evenly into each tartlet. Serve immediately or refrigerate for 3 hours or until completely cooled.