There are a lot of recipes out there that promise amazing desserts that can be microwaved in a mug and that will forever change the way you bake. I’m always up to try to those recipes, not so much because I truly believe that the best dessert I’ll ever have is going to be made in my microwave and eaten out of a cracked coffee mug I got at Braum’s 15 years ago, but because they are fast and small portions and that way, even if they’re not amazing I don’t have to feel bad for throwing out a whole cake that failed to turn out the way I wanted it to.
Some of those recipes are actually good, and a couple of them are really good and so far, none of them has been SO bad that they didn’t feel worth the minimal effort it took to make them. But I had always been a little hesitant about going the cheesecake-in-a-mug route. Cheesecakes just seem too temperamental to put up with being made in the microwave and that seemed like a recipe for disaster. Disaster is much less delicious than cheesecake.
Recipe is courtesy of Betty Crocker.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Spray the inside of your mug with cooking spray before adding your ingredients so you’ll be able to turn your little cake out after it chills.