Cheesecake in a mug
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Individual microwave cheesecakes made from a creamy base batter over cookie crumbs. Choose Oreo, Nutella or Funfetti, then chill and top.
Ingredients
Base batter
- 4 ounces (115g) cream cheese at room temperature
- 1 cup (8 oz / 225g) sour cream or yogurt
- 1/2 teaspoon vanilla (optional)
- 4 tablespoons sugar
- 2 egg whites slightly beaten
- 1 tablespoon flour
- 1/3 cup (75g) crushed Oreo cookies plus extra for the base
Flavor add-ins (per cheesecake)
- Oreo: about 1/3 cup (75g) crushed Oreos mixed into 1/2 cup (115g) batter
- Nutella: about 2 Oreos crushed for the base, plus 1 generous tablespoon Nutella mixed into 1/2 cup (115g) batter
- Funfetti: about 2 graham cracker cookies crushed for the base, plus 1 tablespoon sprinkles mixed into 1/2 cup (115g) batter
Equipment
- mixing bowl
- whisk
- mug
- microwave-safe bowl
Directions
- Whisk the cream cheese, sour cream or yogurt, vanilla, sugar, egg whites, and flour until light and fluffy (this makes enough for 3).
- Scatter cookie crumbs over the bottom of a microwave-safe mug (about 6 oz / 1 cup).
- Stir the flavor add-in into 1/2 cup of the batter and pour it over the crumbs.
- Microwave for about 45 seconds to 1 minute in short intervals. Stop when a bubble forms in the middle, then continue in short bursts until the edges are firm and the center still jiggles. Overcooking makes the mixture break.
- Write down the time that worked for next time.
- Cool to room temperature, then refrigerate until fully chilled, about 2 hours, and pour off any liquid.
- Top with whipped cream and crushed cookies, hazelnuts (Nutella), or sprinkles (Funfetti).