5 Minute Cheesecake in a Mug

Yes you read the title right. And yes, it's amazing, and yes it seriously only takes 5 minutes to make... the only bad part is you then need to let it cool and chill in the refrigerator... which in reality is a really good thing, because I might be making this every night if it didn't requiring the chilling time. So lets be thankful for that... so my bum doesn't double in size. I think John will be very thankful for that too!

I read about this fabulous idea over at Not Quite Nigella. A beautifully stunning and tasty blog. She takes the best pictures and is always tempting me with different high end restaurant reviews. Her original recipe can be found here. I changed up a few things (hers involved berries and lemon- much healthier than my version). I decided to have it mimic my 100% favorite dessert ever: Amaretto amaretti chocolate cheesecake. YUM


I wish I had some amaretti cookies on hand, that would have put this over the top... I had to settle for some almond biscotti I had made the day before.

5 minute amaretto chocolate cheesecake in a mug
adapted from Not Quite Nigella

2 1/2 tablespoons icing sugar
2 1/2 tablespoons low fat cream cheese
2 tablespoons fat free sour cream
1 tablespoon amaretto
1 tablespoon dark cocoa powder
1 egg white beaten well
1 amaretto cookie in a zip lock bag to crush

1. In a bowl, mix cream cheese, sour cream, egg, icing sugar and whisk well until very smooth. Add amaretto and cocoa powder and stir. (If you want to get fancy, add the amaretto and then separate into 2 bowls and add cocoa to one... then mix back together to create a fun swirl pattern)

2. Spoon into cup or mug and place on a plate in the microwave. Microwave for 1 minute on medium. Once done, check it for doneness (it shouldn’t be cooked). Microwave for 45 seconds on medium again. Jiggle it gently, the center should be slightly wobbly and it will firm up once refrigerated. If it’s still liquidey give it another 30 seconds on 50% power.

3. Bash the cookie in the ziplock bag with a rolling pin. Sprinkle the bashed up cookie crumbs on top of the cheesecake.

4. Place cooled cheesecake in the fridge for a couple of hours. When cold and set, eat greedily and smugly knowing that this only took you 5 minutes to cook it and it is low fat. (love her description of this step!)


PS I'm being featured over at the Down and out Chic!! If you haven't heard of her site you need to go check it out! She also has an etsy store which is filled with so many wicked cute things (like those earrings to the left... LOVE THEM)!! I'm totally honored that she asked to feature me!! So go and check her out!