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Who else LOVES cheesecake? I would have it every day for dessert if I could, but it just takes so darn long. Not anymore! You can make cheesecake in your microwave. (Yes, you read that correctly.) The texture isn’t exact, but for a microwave version, it’s pretty delicious! This recipe only takes 10 minutes and a handful of ingredients, I know what I’m making tonight! And tomorrow… And the next day. 🙂

yum

What you’ll need:

For the cheesecake:
4 tbsp light cream cheese (you can also use cream cheese spread which actually is much easier to mix, though the final cake has looser layers)
2 tbsp plain Greek yogurt (or sour cream)
2 1/2 tbsp granulated sugar (less if you are using a sweetened flavored cheese spread)
1 egg
1/4 tsp vanilla

For the crust:
4 tbsp graham cracker crumbs (place through food processor to get fine crumbs. 4 tbsp is about 1 sheet of graham cracker)
1 tbsp melted butter

DIRECTIONS:

1. Grease the inside of a microwave-safe mug (both interior sides and bottom). Add graham cracker crumbs and melted butter and mix until butter is incorporated. Press down with your hands so the graham cracker crumbs form a crust at bottom of mug.
2. In a small bowl, whisk egg. Then add cream cheese, yogurt, sugar and vanilla. Using a small whisk, mix until batter is smooth. If you are using cream cheese and not spread, there may remain lumps of cream cheese. If that is the case, use a bigger whisk, which should help you break up all the lumps. Pour batter into mug.
3. Cover top of mug with a paper towel or napkin and microwave for 1 minute. Mug cake should be mostly cooked except center. Pause to check on it, then microwave for another 20 seconds. Stop again, and microwave for another 20 seconds. Then microwave for one final round of 20 seconds. Cake should be completely cooked. You don’t want to microwave the entire amount at once because the batter may overheat and start popping and exploding in the microwave.
4. If you have greased your mug, the cheesecake should have pulled away from the sides of the mug. Gently slide cheesecake out of the mug. I let it come out upside down onto a big spatula and then flipped it back over onto a plate. Let cool cake at room temperature for a few minutes. When cake is no longer too hot to touch, place in fridge to cool and set for at least 1 hour.

cheesecake

Source: Kirbie Cravings