Ingredients

Scale

4 tbsp softened cream cheese (or cream cheese spread)2 tbsp plain nonfat Greek yogurt2 1/2 tbsp granulated sugar1 large egg, whisked1/4 tsp vanilla extract4 tbsp graham cracker crumbs1 tbsp melted butter

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Instructions

1. Grease a wide microwave-safe mug.

2. Mix the graham cracker crumbs with the melted butter until evenly coated. Press the mixture firmly into the bottom of the mug to form a compact crust.

3. In a medium bowl, whisk together the softened cream cheese, Greek yogurt, granulated sugar, whisked egg, and vanilla extract until mostly smooth.

4. Pour the cheesecake filling over the prepared crust.

5. Cover the mug loosely with a paper towel.

6. Microwave on full power for 1 minute.

7. Continue microwaving in three separate 20-second intervals, checking after each interval until the cheesecake is fully cooked.

8. Let the cheesecake cool for several minutes at room temperature.

9. Refrigerate for at least 1 hour before serving for the best texture and flavor.

Notes

Use softened cream cheese for the smoothest batter.

Press the graham cracker crust firmly so it holds together.

Microwave in short intervals to prevent splattering.

Tiny cream cheese lumps are acceptable.

Do not skip the chilling time. Refrigerating for at least one hour gives the cheesecake its classic flavor and creamy texture.

Author: Rita
Prep Time: 8 minutes
Cook Time: 2 minutes
Category: Healthy Mug Cakes
Method: Microwave
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1
Calories: 340
Sugar: 25g
Sodium: 270mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 13g
Cholesterol: 215mg