5 minute cheesecake

Following the success of my 5 minute chocolate mug cake, I was super excited to try out the 5 minute cheesecake in a mug inspired by the same amazing blogger Lorraine from Not Quite Nigella. If you haven't been to her blog, do head on over there and be prepared to be amazed and inspired.

It's so quick and simple and tastes incredible! Yes it really does taste like a cheesecake and it's low fat as well. As with the chocolate mug cake, the flavour variations are endless - you can use different fruits or jam, chocolate or even coffee. Do let me know if you try a different flavour and tell me what is your favourite cheesecake?  I'm already envisioning a chocolate version topped with crushed Oreos or a Christmassy version with orange zest, dried cranberries/raisins and a dash of cinnamon (rum optional). 

I'm entering this to Frugal Food Fridays hosted by Helen from Fuss Free Flavours as this is a great time saving recipe plus it's fairly low cost to make and if you're anything like me, you'll already have the ingredients to hand. It's also healthy(ish), does not require any fancy equipment and there is minimum washing up required. It's a win win :) 

 a mini tub is perfect for 1 portion

 I added some lemon zest for extra 'zing' 

 I only had frozen mixed berries to hand so that's what I used 

 before cooking 

 after cooking - it should still be wobbly in the middle, it will set after cooling. 

 delicious!! 

Recipe adapted from Not Quite Nigella

To make 1 portion

20g/2.5 tablespoons icing sugar

35g/2.5 tablespoons low fat cream cheese (one mini tub as shown)

2 tablespoons low fat yoghurt (or sour cream)

1 tablespoon lemon juice

zest of 1/4 - 1/2 lemon (depending on how lemony you want it to be)

1/2 egg, beaten

Handful of frozen mixed berries

1 Hobnob cookie crushed in a ziplock bag (or digestive)

• In a large bowl, whisk the icing sugar, cream cheese, yoghurt and egg until very smooth.  This is important otherwise your cheesecake will be lumpy. 
• Add in the lemon juice, lemon zest and berries. 
• Spoon into a ramekin or mug and microwave on medium for 1 minute. All microwaves vary and I have a really old one that only has a cook or defrost function  (Mine took 2+ minutes to cook). I would advise cooking in 30 second bursts to ensure it's not over or undercooked. 
• The cheesecake should still have a wobble in the middle but be cooked around the edges. It will continue to cook once its out of the microwave and it will set once it's been cooled in the fridge. 
• Chill in the fridge for a few hours (this is the hardest part - waiting to eat it!)
• Crush the cookie in a sealed ziplock bag and sprinkle on top of the cheesecake and enjoy!