Mini Cheesecake in the Microwave

3 servings

20 minutes

Microwave mini cheesecake is a quick and elegant dessert that embodies the tenderness of European cuisine. Its history traces back to traditional recipes of classic cheesecake, but the modern pace of life has led to an express version accessible to everyone. This dessert captivates with its velvety taste, harmoniously blending the softness of cream cheese, a slight tang from sour cream, and a crunchy cookie base. It takes just a few minutes to prepare and becomes a true delight after cooling. Perfect as a morning treat with coffee or an elegant finish to a romantic dinner. Serving it with cocoa or fresh fruits adds special charm, making each bite a pleasure. Simple, quick, and incredibly delicious!

Energy value per serving

• Calories: 407.9
• Proteins: 8.2g
• Fats: 34.8g
• Carbohydrates: 15.8g

Ingredients

• Sour cream: 150 g
• Cottage cheese: 150 g
• Cookie: 50 g
• Butter: 2 tbsp
• Chicken egg: 1 pc

Cooking steps

1. Crush the cookies into crumbs (I first crush them in the package, then blend them.)

   Required ingredients:

   • Cookie: 50 g

2. Melt the butter and add it to the dough, mix well.

   Required ingredients:

   • Butter: 2 tablespoons
   • Cookie: 50 g

3. Pour the mixture into molds (I used cups).

4. Whip the cheese and sour cream, but not for long to avoid bubbles.

   Required ingredients:

   • Cottage cheese: 150 g
   • Sour cream: 150 g

5. Add an egg and beat again.

   Required ingredients:

   • Chicken egg: 1 piece

6. Place the dough on the cookie.

   Required ingredients:

   • Cookie: 50 g

7. Place in the microwave for 2 minutes at 700 watts.

8. Cool to room temperature and refrigerate for 2-3 hours.

9. Garnish with cocoa or fruits before serving.