Quick Cheatin Cheesecake For One Recipes

MICROWAVE CHEESECAKE FOR ONE OR TWO

Steps:

• 1. Whisk together the cream cheese and sour cream; beating until well blended. Add powdered sugar and blend in well; add the beaten egg- blending until smooth.
• 2. Pour into 2 microwaveable coffee cups. Microwave each cup separately.for 1 minute each; then continue microwaving in 30 second bursts.until batter has firmed up around edges, but just a bit jiggly in the center. Chill 2 hours ,Sprinkle tops with crushed cookie or fresh fruit.. I can never wait the 2 hours -I eat it warm. LOL
• 3. Note: try making with fruity yogurt too.
• 4. Made it in one big bowl. Added a tiny bit of lemon juice to the batter. Microwaved it for 1 minute.then two 30 second bursts and then one 20 second burst. Done. Drizzled melted strawberry jam on top. and sprinkled with chopped nuts. It's in the fridge...but I can't say I will leave it in for the 2 hours...LOL. For a little bigger cake try this one. https://www.justapinch.com/recipes/dessert/cake/microwave-cheesecake-10-inch.html?p=3

FASTEST CHEESECAKE

Steps:

• Gather the ingredients.
• In a medium bowl, beat the cream cheese until smooth and fluffy. Make sure you take the time to do this properly since the cream cheese has to blend thoroughly with the sweetened condensed milk to set up properly.
• Gradually add the sweetened condensed milk, beating constantly, adding the fresh lemon juice halfway through. Add the remaining sweetened condensed milk and beat until the mixture is smooth.
• Pour into a graham cracker or cookie crust and chill at least 1 hour before serving.

CHEESECAKE FOR TWO

Steps:

• For the crust: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Line 2 cups of a jumbo muffin tin with liners, and coat with cooking spray.
• Pulse the graham crackers, butter and sugar in a food processor until fine and crumbly (the mixture should hold together when squeezed). Divide the mixture evenly between the 2 liners, and press it into the bottoms and about 1/4 inch up the sides with your fingers. Bake until the crusts are slightly golden, about 8 minutes. Let cool completely.
• For the filling: Wipe out the food processor. Process the cream cheese, sour cream, sugar, egg, flour, lemon zest, vanilla and salt until smooth. Divide the batter between the 2 liners. Fill all the empty muffin cups about halfway with water. Bake the cheesecakes until they are just set in the center and just barely jiggle, 25 to 30 minutes. Let cool to room temperature in the tin on a cooling rack.
• Pop the cheesecakes out of the tin with the help of a large spoon, and refrigerate loosely covered until chilled, 4 hours up to overnight. Before serving, stir the strawberries and jam together, and top the cheesecakes with the mixture, dividing evenly.

QUICK CAMPING CHEESECAKE

Steps:

• Blend cream cheese into milk until smooth.
• Add pudding mix and whisk for about 2 minutes.
• Pour over graham crackers and enjoy.

QUICK CHEATIN' CHEESECAKE FOR ONE

Steps:

• Spread graham wafer squares with cream cheese.
• Top with jam.
• Sandwich together and enjoy.
• Try it with chocolate flavored cream cheese, or try different flavors of jam.