3-Ingredient Microwave Cheesecake Recipe
Base:
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200g Tennis biscuits (coconut or ginger), crushed
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2–3 tbsp melted butter (optional, for binding—skip if you want it lighter)
Filling:
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1 litre (1000g) plain double cream yoghurt (strained/Greek-style works best)
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1 tin (397g) sweetened condensed milk
📝 Method
1️⃣ Prepare the base:
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Crush biscuits into fine crumbs.
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(Optional) Mix with melted butter for a firmer base.
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Press evenly into a deep microwave-safe dish (glass/Pyrex works well).
2️⃣ Make the filling:
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In a bowl, whisk yoghurt + condensed milk until smooth.
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Pour over the biscuit base.
3️⃣ Microwave:
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Cook on high (800W) for 5–6 mins (until edges set, center slightly wobbly).
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Let it cool, then refrigerate 4+ hours/overnight to firm up.
4️⃣ Serve chilled with fresh fruit, caramel, or extra biscuit crumbs!
✨ Tips
✔ No microwave? Bake at 160°C (325°F) for 20–25 mins (water bath optional).
✔ For coconut lovers: Toast desiccated coconut & sprinkle on top!
✔ Ginger twist: Add a pinch of cinnamon or lemon zest to the filling.