UPSIDE-DOWN MUG CHEESECAKE

Upside-Down Mug Cheesecake image

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.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 1

Number Of Ingredients 8

Previous Next

Ingredients

2 oz cream cheese, softened
2 tablespoons fat-free egg product
1 1/2 teaspoons heavy whipping cream
2 tablespoons sugar
3/4 teaspoon all-purpose flour
1/4 teaspoon grated lemon peel
1 tablespoon crushed graham crackers
Additional toppings, if desired (fresh berries, whipped cream, caramel sauce)

Steps:

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.

Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 29 g, TransFat 1/2 g