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MUG CHEESECAKE

MUG CHEESECAKE

2 minutes microwave

  • 2 tablespoons confectioners sugar
  • 2 tablespoons fat free sour cream
  • 3 tablespoons low fat cream cheese
  • ⅛ teaspoon lemon juice
  • ¼ teaspoon vanilla extract
  • ½ egg, beaten fluffy (egg substitute works too)
  • Mix-in of your choice (if desired)
  • 1 vanilla wafer

In a small bowl mix together sugar, sour cream, cream cheese, lemon juice and egg until well combined.
Fold in your favorite Mix-in. (If you want a plain cheesecake, just leave this step out)
Microwave on high for 1 minute.
Open microwave door for 20 seconds, close, and microwave again for 45 seconds. (If you use a mix-in you might need additional 20 seconds)
Take out of the microwave, let cool for 10 minutes, then transfer to the fridge for about 2 hours.
Serve with a crushed vanilla wafer on top. Or if you take it out of the cup put crushed vanilla wafer on the plate and place cake on top.

Recipe posted by Peggy Devine
Photo: Peggy Devine

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