INGREDIENTS
For the crust
- 1 cookie of your choice
- Milk for dipping the cookie (optional)
For the cheesecake filling
- 2oz (60g) Philadelphia Cream Cheese, cold
- 1½ tbsp powdered sugar
- 4 tbsp (60g) heavy cream, cold
- ½ tsp of vanilla extract
- 1 heaping tsp of any spreads you like or crushed Oreo cookies
Ideas for toppings
- Melted Nutella
- Lotus Biscoff Spread
- Crushed Oreo cookies
- Whipped cream
DIRECTIONS
You will need a small mug about 6oz (170ml) in size.
For the crust
- For a crunchy crust, in a mug add one crushed cookie; or
- For a soft melt in your mouth crust, dip the cookie in milk and add the cookie to the mug.
For the filling
- In a bowl mix together cold cream cheese, powdered sugar, cold heavy cream, vanilla extract and any spread you. Mix until well combined and fluffy.
- If you're making the Oreo cheesecake, fold some crushed Oreo crumbs into your cheesecake.
- Add the filling to your prepared mug.
Ideas for toppings
- Top with melted Nutella, cookie spread, whipped cream and/or cookie crumbs.
TIPS
- No Heavy Cream. If you don't have heavy cream, you can omit it. However, if you do omit it, keep in mind the cheesecake will be a bit dense because the heavy cream lightens the texture of the cheesecake. It might also be less firm because, as the heavy cream whips, it creates a firmer texture for the mixture. In that case, put the mixture in the fridge 15 to 30 minutes to firm up.
- No Handheld Mixer. If you don’t have a handheld electric mixer, you can make the cheesecake filling by hand. Using a fork, whisk up the cream cheese, powdered sugar, cold heavy cream, vanilla extract and any spread you’re using. Work as fast and as vigorously as you can. Because it will take longer by hand than using an electric mixer, you’ll probably have to put the mixture in the fridge for 15 to 30 minutes to firm up.