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40-Second microwave yoghurt cheesecakes

40-Second microwave yoghurt cheesecakes

Ingredients 6
Servings 4
Time 5 mins


  • 200
    Tennis biscuits - crushed plus extra for serving
  • 50
    salted butter or margarine - melted
  • 1
    plain double cream yoghurt
  • 1 x 387 g
    condensed milk
  • juice and finely grated zest of 1 small lemon
  • stewed apricots, passionfruit, raspberries and extra biscuits to decorate


40 seconds

Grease 4-6 microwave-safe coffee cups or glasses.


Combine the crushed biscuits and butter and press into the bottom of each cup or glass.


In a large bowl, mix together the yoghurt and condensed milk with the lemon juice and zest and pour into the mugs.


Microwave on full power for 40 seconds or until set - the cheesecakes should jiggle slightly.


Allow to cool completely then top with stewed apricots, passionfruit, raspberries and extra crumbled biscuits.


TIP: If you want to unmould the cheesecakes, simply refrigerate for 3-4 hours before turning them out.


Recipe reprinted with permission of The Kate Tin


Read more on: cheesecake  |  cake


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