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

INSTRUCTIONS

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.