You know that feeling when you’re snuggled up on the sofa on a Friday night after a long week and a sudden sweet craving hits you? You search your freezer, fridge and cupboards but nothing appeals. You’ve been there, right? Well that’s exactly where I was last weekend and these healthy microwave cheesecakes for 2 is exactly what I did about it!
Although I love brownies (especially these 85 calorie brownies!), I see brownies more like a snack dessert than a real dessert. My ultimate favourite dessert dessert is cheesecake. Without a doubt. My heart wanted a great big slice of the best ever healthy cheesecake, but I knew that would take hours and hours to be ready. And I was not willing to wait that long.
We make all kinds of cakes and cookies in the microwave. So why not a cheesecake? I slightly modified my go-to cheesecake recipe, whacked it in the microwave and a couple of hours later I was tucking into something that looked and tasted exactly like a traditional cheesecake, but took a fraction of the work or time!
If you’re a bit of a kitchen whizz, you might be saying: “Nicola, if you wanted a quick cheesecake, why didn’t you just make a no-bake cheesecake?” Which is totally valid. But you really can’t compare a baked cheesecake to a no-bake cheesecake, can you? Baked cheesecakes have the most delicious light, fluffy and springy texture. While no-bake cheesecakes just…don’t.
I topped my healthy microwave cheesecakes for 2 with a mix of red berries I pulled out of the freezer. I didn’t defrost them (Not because I’m a lazy so-and-so. I’m not. I swear!) because I absolutely adore the texture of frozen berries. If that makes me weird, then you’ve obviously never topped a bowl of steaming hot chocolate oatmeal with frozen, tart raspberries. You’re missing out on life.
Before you rush into the kitchen and start whipping up some healthy microwave cheesecakes, I need to give you a tip about the kitchen equipment you use. You’ve got to make sure there’s at least a 0.5 inch (or 1cm) gap between the cheesecake topping and the top of your ramekin.
These babies seriously puff up in the microwave and if you don’t have that gap, they’re going to spill over the top and make a big mess in your microwave. No fun for anyone. These are the ramekins I use and they’re the perfect size. they’re also oven-safe so you can use them for all kinds of cooking and baking projects.
What will you top your healthy microwave cheesecakes for 2 with?
- 2 Graham crackers/Digestive biscuits (use GF Graham crackers/Digestive biscuits for low FODMAP)
- 1/2 tablespoon butter
- 3.5oz/100g low-fat cream cheese (use lactose-free cream cheese for low FODMAP)
- 2 tablespoons fat-free sugar-free yoghurt (use lactose-free yoghurt for low FODMAP)
- 2 tablespoons granulated sugar
- 1 medium egg white
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Crush the Graham crackers/Digestive biscuits into crumbs in a food processor or by hand with a mortar and pestle.
Place the butter in a small microwave-safe bowl and microwave on full for 30 seconds, until melted. Pour in the crushed Graham Crackers/Digestive biscuits and stir until all the liquid has been absorbed.
Evenly divide the mixture between 2 greased ramekins and push down to form a base. Microwave on full for 1 minute until puffy.
In another small bowl, beat together the cream cheese, yoghurt, sugar, egg white, vanilla extract and lemon juice until light and fluffy. Evenly divide the mixture between the two ramekins. Leave at least a 0.5 inch/1cm gap from the top because the cheesecakes will puff up when cooking.
Cook the cheesecakes in the microwave for 3 minutes, until the edges are set and the centre is still slightly wobbly. Leave to cool to room temperature before storing in the fridge for at least 4 hours to chill.