Thursday, April 2, 2015

Greek Yogurt Cheesecake for Two Recipe

Edit- the last batch was not particularly photogenic. We'll have to take more next time we make this!



Kayleigh here. While I would not quite call this a gluten free recipe, since it is gluten free by default, I still feel like this recipe should get out to you guys.

Think of the last time you craved a cheesecake. Buying a slice from the grocery store or getting Cheesecake Factory to go is out of the question, but you loathe to have an entire cheesecake in the house, tempting you at every pass through the kitchen. Plus, being made of mostly Greek yogurt, it's more like you're enjoying a healthy breakfast for dessert, right?

This recipe is for a crustless cheesecake, because adding everything to a mug and microwaving it does not cook the crust properly. If you want a crust, I recommend taking the time to bake small discs of crumbled cookies mixed with melted butter in the oven, letting them cool, then placing the discs on top of the finished cheesecakes just before you serve them.

Greek Yogurt Cheesecake Recipe

Makes 2 full large mugs (slightly smaller than a cheesecake factory slice), or four smaller servings.

Ingredients:

4 TB Cream Cheese (at room temperature)
1 Cup Plain Greek Yogurt
2 Eggs
2 TB Sugar
1/2 ts Vanilla Extract, Lemon Juice, or flavor of your choice
Mix-ins like chocolate chips, strawberries, flaked coconut, peanut butter, cookie dough, etc.

Directions:
1) Combine all ingredients in a bowl. Grease 2-4 mugs, then fill them evenly with the batter.
2) Microwave on high for 1 1/2 or 2 minutes, depending on how powerful your microwave is. You'll want them to be set on the top, but still quite jiggly.
3) Once they have cooled slightly, place them in the refrigerator for at least one hour to chill before serving.

Jason here. Kayleigh loves finding and creating recipes for simple quick serving desserts. Just the other day Kayleigh made me one of these cheesecake servings in a little mug. It was one with peanut butter mixed in.
There is something just divine about the smooth taste of peanut butter cheesecake. I like most cream cheese based desserts, but this is one of my favorites. Depending on how you like your cheesecake, be sure to mix the ingredients very thoroughly to get the smooth creamy texture.  
An added bonus for me is that I never really liked cheesecake crust. To me the crust is there purely as a transport for the cheesecake itself. This recipe skips all the crust and leaves me with nothing but as much delicious filling as I want to partake in for one sitting.
A larger recipe of this is actually something I have made for Kayleigh’s birthday before, so I’m looking forward to making this much simpler recipe as a quick surprise for her one day.

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