|Image taken from Not Quite Nigella|
I love cheesecake. I really love cute tea cups. Cheesecake in a tea cup? I am obviously obsessed. Another fave of mine is quick desserts that you can whip up when you are in desperate need of a skinny sweet treat and the fridge seems sadly empty. This takes a few minutes to prepare and then the microwave does all the work (in two minutes flat) so this dessert is perfection. If you want to get fancy and impress your friends with Martha-Stewart-approved creativity, just double or triple the recipe to make a batch for a dinner party. You could even spike said cheesecakes with a little raspberry liqueur to make a delicious little night cap. A spoonful of sugar does make the medicine go down.
Instead of raspberries, you can use any berries in season (blueberries, chopped strawberries, blackberries) or some grated orange or lemon zest if you prefer a citrus flavour. (Citrus would go well with Cointreau in case you were thinking what I was thinking).
If you can't do dairy, sub the cream cheese for tofu cream cheese and the yoghurt for coconut cream or coconut yoghurt. Don't have any biscuits left? (and for that I wouldn't blame you) Try toasted flaked almonds or shredded coconut. Anything with a crunch will give you the texture to perfectly complement the velvety cheesecake.
When time is of the essence, you could serve these cheesecakes immediately while still warm but not completely set in the middle. If you can wait, they will firm up in the fridge. Either way, you will be in cheesecake heaven and that, my friend, is a good place to be.
Skinny Cheesecake In A Tea Cup
- 1 egg white
- 6 tbsp low fat cream cheese
- 4 tbsp plain yoghurt
- 4 tbsp of Natvia
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp coconut flour
- 2 tbsp frozen raspberries
- 1 plain sweet biscuit - you can use whatever you have in the pantry or a skinny sweet recipe.
- In a bowl, whisk the egg white with the yoghurt and cream cheese until fluffy. Add in the rest of the ingredients except for the cookie.
- Mix well and pour into a generous tea cup or mug, or use two small tea cups.
- Microwave for 2 mins.
- Using a ziplock bag, place the cookie inside and seal. Cover with a tea towel and smack with a rolling pin to crush. Be careful not to bang too hard or you might rip open the plastic.
- Sprinkle the crushed cookie on the top of the cheesecake.
- Refrigerate to cool and set.