Microwave Single Pumpkin Cheesecake

By nanapuddin

Ingredients

• 2 tbsp. mascarpone cheese, softened or reduced fat cream cheese
• 2 tbsp. greek yogurt, plain
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 3 tbsp. egg substitute
• 1/4 tsp. vanilla
• 1/2 tsp. stevia (to taste)
• 1/2 tsp. maple syrup
• 1/4 tsp.pumpkin pie spice
• 1/4 tsp.cinnamon
• 1 tsp. graham crackers, crushed (use Gluten Free graham cracker to make GF)

Details

Servings 1
Preparation time 5mins
Cooking time 7mins
Adapted from peanutbutterandpeppers.com

Preparation

Step 1

This is a simple one dish dessert that takes 90 seconds to make.  It’s cheesecake, yes, 90 second cheesecake!  But not only is it cheesecake but it’s pumpkin cheesecake.

The cheesecake turned out wonderful! It’s light, creamy, and has the most wonderful pumpkin pie taste with a creamy texture! Yum!!! I made this recipe earlier this week with fat-free cream cheese and though it turned out tasty,it had too many cheesy lumps. To make an ultra smooth cheesecake swap out the fat-free cream cheese with mascarpone cheese. it turned out amazing! If you don’t like or have mascarpone cheese, I recommend using a reduced fat cream cheese, just don’t do fat free.

This recipe is so easy, it’s crazy!Add all of the ingredients into an 8 oz ramekin, no specific need for order.

Give it a nice mix with my mini whisk until no lumps remain.  
The texture is so smooth!Pop it in the microwave for 30 seconds, gave it a stir, cooked for another 30 seconds, gave a stir and cook one more time for 30 seconds and then top with crushed graham crackers! Pop it in the fridge for one hour and out comes the most delicious, thick, easy pumpkin cheesecake. It’s perfect portion control and perfect for a week night dessert!

1 tsp. graham crackers, crushed (use Gluten Free graham cracker to make GF)

Place all ingredients, except the graham crackers in microwave safe bowl, mix well. Microwave for 30 seconds, stir to get lumps out and microwave for another 30 seconds, stir. Microwave for 30 more seconds and stir. Top with graham crackers and place in the refrigerator to cool for at least one hour.

NOTE: Make sure you stir every 30 seconds or the cheesecake will overflow in the microwave.