Upside down cheesecake mug cake

Upside-Down Mug Cheesecake
  • Prep 10 MIN
  • Total2 HR 20 MIN
  • Servings1


  • 2oz cream cheese, softened
  • 2tablespoons fat-free egg product
  • 1 1/2teaspoons heavy whipping cream
  • 2tablespoons sugar
  • 3/4teaspoon all-purpose flourSAVE $
  • 1/4teaspoon grated lemon peel
  • 1tablespoon crushed graham crackers
  • Additional toppings, if desired (fresh berries, whipped cream, caramel sauce)


  • 1Spray bottom of microwavable mug (about 12 oz) with cooking spray. In small bowl, beat cream cheese, egg product and whipping cream with whisk until smooth; add sugar, flour and lemon peel, and mix well.
  • 2Pour batter into mug. Microwave uncovered on Medium (50%) 1 minute 30 seconds, checking and adding an additional 10 to 20 seconds as necessary, until edge slightly pulls away from mug and top is nearly set (cheesecake center may look glossy); cool 10 minutes. Refrigerate until cool, at least 2 hours or overnight.
  • 3To serve, carefully run knife around edge of cheesecake to loosen; turn onto small plate. Top with crushed graham crackers. Serve with additional toppings, as desired.

Coffee Ice Cream

Recipe details

  • Yield10 Servings
  • Time spentPrep time: 10 MinutesCook time: 20 MinutesTotal time: 30 Minutes


  • 14 oz unsweetened coconut milk
  • 1 c GF regular oat milk
  • 3/4 c sugar
  • 2 eggs
  • 3 tbsp instant decaf coffee


Mix together the coconut milk, oat milk, 2 eggs, sugar and coffee.Pour the ice cream mixture into the metal drum of the ice cream machine.Pour ice around the drum approx 1/4 full. Sprinkle rock salt on top. Repeat the ice and the salt until approx 3/4 full (fill to the top if making a double batch).Mix in the ice cream machine for approximately 20 minutes to desired texture.Pour into a glass bread pan and freeze..


  • Macros Per Heaping 1/2 Cup: 19g Net Carbs, 7g Fat, 2g Protein

Strawberry Pretzel Salad

Strawberry Pretzel Salad
Time: 2 hours 30 minutes
Yield: 12 servings

If “salad” is in the name, does it technically count as dessert? We can’t get enough of this sweet and salty combination topped with tart strawberries. This recipe is always popular at parties, too!

• 6 oz strawberry Jell-O
• 2 cups boiling water
• 2 1/2 cups salted pretzels (measured before crushing)
• 1/4 cup granulated sugar
• 8 tablespoons unsalted butter
• 8-ounce package cream cheese softened
• 1/2 cup granulated sugar
• 8 ounces cool whip thawed in the fridge
• 1 pound fresh strawberries hulled and sliced

Step 1
Pre-heat oven to 350 degrees F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
Step 2
Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.
Step 3
In a medium saucepan, melt 8 tablespoons butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish, and bake for 10 minutes at 350 degrees F, then cool to room temperature.
Step 4
When pretzels have cooled, use an electric hand mixer to beat 8 ounces cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold in 8 ounces Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate for 30 minutes.
Step 5
Hull and slice 1 pound strawberries then stir into your room-temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).