Quarantine cooking is getting to all of us – whether its the social media posts and stories where people are baking, sauteeing, stir-frying, and ideating almost every minute they have or the simple fact that all of a sudden, you feel like you have to do it too.
Sometimes, you need something simple: you know? The nights that your bank account’s running a little low and you can’t order in but damn, you need a bite of indulgence. Well, luckily, mug cakes are still in fashion and they’re probably the long-lost solution you’ve been thumbing through cookbooks for anyways.
This mug cake is a forgiving one and uses things you probably already have and are maybe even trying to get rid of (yes, we’re talking about you, extra sour cream from taco night). Don’t like Oreos? Sub with your favorite cookie, candy, flavoring, or hey, just keep it simple.
Prep Time: 2 minutes Cook Time: 8 minutes Total Time: 10 minutes
4 tablespoons cream cheese
2 tablespoons sour cream
2 1/2 tablespoons granulated sugar
1/4 teaspoon vanilla
1. Grease the inside of a microwave-safe mug (both interior sides and bottom).
2. In a small bowl, whisk egg. Then add cream cheese, yogurt, sugar and vanilla. Using a small whisk or fork, mix until batter is smooth.
3. Place an Oreo at the bottom of the mug. Top with half of the cheesecake batter. Place another Oreo in the mug on top of the existing batter. Pour the rest of the batter on top.
4. Cover top of mug with a paper towel or napkin and microwave for 1 minute. Mug cake should be mostly cooked except center.
5. Pause to check on it, then microwave for another 20 seconds. Stop again, and microwave for another 20 seconds. Then microwave for one final round of 20 seconds (That’s a total of 2 minutes in the microwave for those of your counting at home). Cake should be completely cooked.
6. Let cake cool in refrigerator for 2-3 minutes. Break the last Oreo into halves for garnish.
7. Finally, gently slide cheesecake out of the mug onto a plate or feel free to enjoy straight out of the mug!