Microwave Cheesecake in a Mug
Description
There are times when you need just a single serving of a dessert but you still want it to be delicious. This cheesecake is scrumptious, easy and quick to make.
Ingredients
Cheesecake:
4 T. cream cheese spread or regular cream cheese, softened*
2 T. plain non-fat Greek yogurt
2 1/2 T. granulated sugar
1 large egg, whisked
1/4 t. vanilla
Crust:
4 T. fine graham cracker crumbs (process graham crackers in a food processor for fine crumbs)
1 T. butter, melted
powdered sugar, for serving
fresh fruit, for serving (like blueberries, strawberries, raspberries)
Directions
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Grease the inside bottom and sides of a microwave-safe mug. Add graham cracker crumbs and butter; stir until completely mixed. Press down on the crumbs with fingers to form a crust at bottom of the mug. Apply enough pressure so that the crumbs are tightly pressed together.
In a medium bowl, whisk together the egg, cream cheese, yogurt, sugar and vanilla; mix until batter is smooth. There may be tiny lumps of cream cheese left, so get them as small as possible. Pour batter into mug.
Cover top of mug with a paper towel. Microwave for 1 minute at full power. The cake should be mostly cooked except for the center. Check cake. Microwave for another 20 seconds. Stop again, and microwave for another 20 seconds. Microwave for a final round of 20 seconds. The cake should be completely cooked. Don't microwave the cake for the entire amount at once because the batter may overheat and splatter.
If you have greased the mug, the cheesecake should have pulled away from the sides. Gently slide cheesecake out of the mug. You could let it come out upside down onto a big spatula and then flip it back over onto a plate. Let cool cake at room temperature for several minutes.
Place cake in the refrigerator to cool and set for at least 1 hour. Be sure to let cheesecake cool and set before eating or it will not taste like cheesecake! It will taste bland and eggy.
Serve, topped with powdered sugar and garnished with fresh fruit, if desired.
Makes 1 serving.
Tips:
*Cream cheese spread is easier to whisk than regular cream cheese, but the cheesecake won't be quite as rich as using regular cream cheese because the spread is whipped with air. Both are easy to whisk if the cream cheese is softened first.
Choose a microwave safe mug that's wide enough that your hand will fit inside so that you can press and shape the crust. It's easier to form the graham cracker crust with your fingers rather than utensils.