This cake is great for people at work, in dorms or if you just want cheesecake...fast! My Cheesecake in a Mug, is so good and versatile that you can have a different topping each day...well, maybe each time you make it! One time I added chocolate chips, and then the next I swirled in some cherry jam. Prep time: 10 Min. Cook time: 10 Min. Serves: 1
Ingredients 2 ounces low fat cream cheese, softened to room temperature 1/2 cup low fat sour cream 1/4 teaspoon vanilla 2 tablespoons sugar 2 tablespoons egg white, slightly beaten (egg whites in a carton work fine) 1/2 teaspoon lemon juice 1/2 teaspoon cornstarch (prevents liquid from forming) 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice.
Graham Cracker Topping 1 tablespoon Crushed graham crackers 1/2 teaspoon melted unsalted butter
Instructions In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, vanilla, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins",or swirl in jam at this time. Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice. *I also had success with 1 minute 50 seconds on high.
Graham Cracker Topping 1 tablespoon crushed graham crackers 1/2 teaspoon melted unsalted butter
Mix graham cracker crumbs and melted butter together in a small bowl. Sprinkle on top of mug cheesecake.
Preheat oven to 350 degrees. Place 12 foil cupcake liners into a regular size muffin tin. Place one Oreo into the bottom of each liner and set the remaining 2 Oreos aside. In a medium bowl, beat together the cream cheese, Splenda, egg substitute and vanilla until smooth. Divide the cheese mixture evenly on top of each Oreo. The mixture will be thick, so use your spoon and press down on the batter a little bit once it's on top of the Oreos so that some of the batter goes down around the cookies. Crush the remaining 2 cookies into fine crumbs and sprinkle evenly on top of each cheesecake. Bake for 15-20 minutes or until the center is almost set. Cool completely, and then refrigerate for 2-3 hours or overnight. Top each with 1-2 tablespoons of fat free Cool Whip (optional). Serves: 12
12 Reduced Fat Nilla Wafers 2 (8 oz.) Packages Fat Free Cream Cheese 1 Cup Splenda Granular 1/2 Cup Egg Substitute 1 teaspoon Vanilla Extract 2/3 Cup Light Cherry Pie Filling 12 Foil Cupcake Liners
Preheat oven to 350 degrees.
Place the cupcake liners into a muffin pan.
Place 1 Nilla wafer into the bottom of each foil liner.
Blend together the cream cheese, Splenda, egg substitute and vanilla until smooth.
Place 3.5 tablespoons of the cream cheese mixture on top of each Nilla wafer.
Bake for 20-25 minutes, then cool completely.
Divide the pie filling between each cheesecake, then refrigerate. Serves: 12 Per Serving: 75 Calories; 1g Fat (7.8% calories from fat); 6g Protein; 10g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 238mg Sodium.
Ingredients Nonstick cooking spray 1/3 cup crushed vanilla wafers (about 8 wafers) 1-1/2 (8-ounce ea.) tubs fat-free cream cheese, softened 1/2 cup sugar 1 tablespoon all-purpose flour 1 teaspoon vanilla 1/4 cup refrigerated or frozen egg product, thawed 3/4 cup assorted fruit (such as halved seedless grapes; cut-up peeled pineapple, kiwifruit, or papaya; red raspberries; blueberries; sliced strawberries or plums; and/or orange or grapefruit sections)
1. Coat ten 2-1/2-inch muffin cups with cooking spray. Sprinkle the bottom and sides of each cup with 1 rounded teaspoon of the crushed vanilla wafers. Set aside.
2. In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed until smooth. Add the sugar, flour, and vanilla; beat until smooth. Add the egg product; beat on low speed just until combined. Divide evenly among the prepared muffin cups.
3. Bake in a 325 degree F oven for 18 to 20 minutes or until set. Cool in muffin pan on a wire rack for 5 minutes. Cover and chill for 4 to 24 hours.
4. Remove the cheesecakes from muffin cups. Just before serving, top the cheesecakes with fresh fruit.
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