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One of the Healthy microwave cheesecakes for 2 with mixed berries on top

Healthy Microwave Cheesecakes for 2

Prep Time 10 mins
Cook Time 4 mins
Total Time 5 hrs
Course Dessert
Cuisine American
Servings 2 individual cheesecakes
Calories 230 kcal


  • 2 Graham crackers/Digestive biscuits (use GF Graham crackers/Digestive biscuits for low FODMAP)
  • ½ 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.