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Upside-Down Mug Cheesecake

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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This individual cheesecake can be whipped up in the morning and enjoyed for an after-dinner dessert. Customize as you like with your favorite toppings.

Upside-Down Mug Cheesecake

  • Prep Time 10 min
  • Total 2 hr 20 min
  • Servings 1
  • Ingredients 8
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Ingredients

  • 2 oz cream cheese, softened
  • 2 tablespoons fat-free egg product
  • 1 1/2 teaspoons heavy whipping cream
  • 2 tablespoons sugar
  • 3/4 teaspoon all-purpose flour
  • 1/4 teaspoon grated lemon peel
  • 1 tablespoon crushed graham crackers
  • Additional toppings, if desired (fresh berries, whipped cream, caramel sauce)

Instructions

  • Step 
    1
    Spray bottom of microwavable mug (about 12 oz) with cooking spray. In small bowl, beat cream cheese, egg product and whipping cream with whisk until smooth; add sugar, flour and lemon peel, and mix well.
  • Step 
    2
    Pour batter into mug. Microwave uncovered on Medium (50%) 1 minute 30 seconds, checking and adding an additional 10 to 20 seconds as necessary, until edge slightly pulls away from mug and top is nearly set (cheesecake center may look glossy); cool 10 minutes. Refrigerate until cool, at least 2 hours or overnight.
  • Step 
    3
    To serve, carefully run knife around edge of cheesecake to loosen; turn onto small plate. Top with crushed graham crackers. Serve with additional toppings, as desired.

Nutrition

370 Calories
23g Total Fat
7g Protein
34g Total Carbohydrate
29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
13g
64%
Trans Fat
1/2g
Cholesterol
75mg
24%
Sodium
300mg
12%
Potassium
140mg
4%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
29g
Protein
7g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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