These are great for when you have a craving and they really hit the spot! They're the perfect individual serving size.


Ingredients (serves 1)

  • 1 TBS Butter
  • 5 Arrowroot biscuits, crushed
  • 115g Cream cheese , softened
  • 1 1/2 TBS Sugar
  • 3-4 drops Lemon juice
  • Vanilla extract to taste
  • Blueberry or raspberry to serve

Method

  1. Melt the butter in a small microwaveable mug or dish. Grease a ramekin with the melted butter
  2. Crush the arrowroot biscuits into fine crumbs then mix it with the remaining butter (you may find you don’t need it all – so do a bit at a time until you have the desired consistency)
  3. With a spoon, press the crust flat into the base of the dish.
  4. In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps
  5. Transfer the mixture on top of the biscuit crust and spread it evenly on top.
  6. Microwave for at least 4 minutes, 30 seconds at a time, at 50% power. Make sure the cheesecake does not bubble over the sides. You may need to stop – start it if it looks as if it’s going to boil over and scrape the sides down
  7. Chill in the freezer for at least 30 minutes, until it is completely cool to the touch.
  8. With a knife, loosen the edges of the cheesecake then invert onto a plate, or eat straight from the dish.
  9. Top with a few raspberries, blueberries and some dusted icing sugar if desired

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