![single serve cheesecake](https://www.how-tasty.com/wp-content/uploads/2023/09/INSTA-min-300x300.jpg)
1 MINUTE, ONE CHEESECAKE - SINGLE SERVE RECIPE
Ingredients
Crust
- (14 g) 1 Digestive cookie or other cookies
- 7 g (1/2 tbsp) unsalted butter melted
Cheesecake Filling
- 60 g (4 tbsp) cream cheese chilled
- 15 g (1 tbsp) unsweetened plain yogurt
- 1/8 tsp cornstarch
- 20 g (1+1/2 tbsp) white sugar
- 1/4 tsp vanilla extract
Instructions
Crust
- Place the cookie into a ziplock bag and crush it into very fine crumbs using a rolling pin.
- Add the crumbs into the melted butter and mix well until evenly moistened.
- You can make this single serve cheesecake into a muffin paper molt or directly into a mug. In the first case, place the paper mold into a ramekin or into a mug and press the crumbs into the bottom. If you want to make it and eat it directly into a mug/ramkin, just press the crumbs in the bottom of your mug/ramekin. Set aside.
Cheesecake Filling
- Mix together cornstarch with sugar and set aside.
- In a small bowl, place cream cheese, yogurt, the sugar-cornstarch mix, vanilla and mix until smooth and well combined.
- Place che cream cheese mix over the crust and spread evenly the top.
- Cover with plastic wrap because while cooking cheesecake in microwave, it will splash!
- Cook in microwave at 800 W for 30 seconds. Check: it started bubbling a bit. Cook for 30 extra seconds and stop it: it splashed a bit and keep on bubbling but the top is still very runny. Cook the third time for extra 5-10 seconds: it's done, the top is thick creamy.Consider that every microwave is different: If you have a microwave with higher/lower wattage, you have to reduce/increase the cooking time for few seconds.Do not cook for 65-70 seconds without stopping, or the cheesecake filling will splash completely!!You can also bake in classic preheated oven at 160°C-320°F for some minutes, until the sides are firm but the center still jiggling: if you bake in classic oven, do NOT cover with plastic wrap!
- Slightly cool down at room temperature then put in refrigerator for about 45 minutes or until chilled and firm. Do NOT eat immediately, it's very hot!
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Don’t lose any recipe!
Tips:
![single serve cheesecake](https://www.how-tasty.com/wp-content/uploads/2023/09/MVI_8494.00_00_05_19.Immagine005-min-1024x576.jpg)
I make this Mini Cheesecake in a muffin paper mold to easily unmold it from the ramekin to show you better the result, but you can make it directly in a ramekin or a mug and then eat it directly from your mold!
It’s essential you cover it with plastic wrap because the cheesecake filling boils and splashes a lot while cooking in microwave.
Of coures, if you bake it in classic oven, you don’t need to cover it.
![single serve cheesecake](https://www.how-tasty.com/wp-content/uploads/2023/09/MVI_8494.00_00_08_16.Immagine006-min-1024x576.jpg)
Since the cheesecake filling bubbles in microwave, the top won’t turn out smooth but it looks a bit lumpy: this is only an aesthetic issue, because the cream cheese filling is very smooth!
You can immediately spread the top to evenly smoothen when still hot, or as I did, ignore it because it’s only for you anyway 😛
![single serve cheesecake](https://www.how-tasty.com/wp-content/uploads/2023/09/IMG_8529-OK-min-1024x576.jpg)