This individual cheesecake can be whipped up in the morning and enjoyed for an after-dinner dessert. Customize as you like with your favorite toppings.
oz cream cheese, softened
tablespoons fat-free egg product
teaspoons heavy whipping cream
teaspoon all-purpose flour
teaspoon grated lemon peel
tablespoon crushed graham crackers
Additional toppings, if desired (fresh berries, whipped cream, caramel sauce)
Spray bottom of microwavable mug (about 12 oz) with cooking spray. In small bowl, beat cream cheese, egg product and whipping cream with whisk until smooth; add sugar, flour and lemon peel, and mix well.
Pour batter into mug. Microwave uncovered on Medium (50%) 1 minute 30 seconds, checking and adding an additional 10 to 20 seconds as necessary, until edge slightly pulls away from mug and top is nearly set (cheesecake center may look glossy); cool 10 minutes. Refrigerate until cool, at least 2 hours or overnight.
To serve, carefully run knife around edge of cheesecake to loosen; turn onto small plate. Top with crushed graham crackers. Serve with additional toppings, as desired.
Best served chilled. To speed up the chill time, place in freezer 10 to 15 minutes.
Don’t have fat-free egg product in your refrigerator? Instead, beat 1 egg, and measure out 2 tablespoons. Either discard the remaining egg, or save for another use.
Be sure to cook at 50% power. Microwave ovens vary in cook times, so please start with the minimum cook time, and add time as necessary.
Spraying only the bottom of the mug with cooking spray will make sure that your cheesecake gets the proper height during microwaving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.