dessert for one

Looking for a delicious dessert for one that's ready in just a few minutes? Look no further than this delicious chocolate chip cookie in a mug!

XL Chocolate Chip Cookie in a Mug

Tablespoon Butter

Tablespoon Granulated White Sugar

Tablespoon Dark Brown Sugar (I used light brown sugar)

Drops Vanilla Extract

Kosher Salt

Egg Yolk (discard the egg white)

All Purpose Flour

Tablespoons Semi Sweet Chocolate Chips ((I used milk chocolate chips))

Start by melting your butter in the microwave.

Add sugars, vanilla and salt. Stir to combine.

Separate your egg and add the yolk only to your cup. Stir to combine.

Add flour, then stir again.&nbsp;

Add the chocolate chips, and give a final stir.

Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds.

Serve warm.

Delicious chocolatey saucy dessert for ONE is just moments away. Be sure to use an oversized mug or dessert bowl as it does rise and can spill over!

The Best Chocolate Self-Saucing Mug Cake Ever

Tablespoons Plain White Flour

Tablespoons Sugar

Tablespoons Cocoa Powder

Baking Powder

Tablespoons Milk

Tablespoons Oil (or melted butter)

Vanilla Essence

Tablespoons Brown Sugar

Cocoa Powder

Tablespoons Hot Water

In a small bowl add the flour, sugar,...

In a small bowl add the flour, sugar, 1st measure of cocoa powder and baking powder and stir well.

Add to this the milk, oil and vanilla...

Add to this the milk, oil and vanilla essence and and mix until fully combined

Pour into a microwave proof oversized mug or...

Pour into a microwave proof oversized mug or dessert bowl (it will rise during baking)

Sprinkle over the brown sugar and second measure...

Sprinkle over the brown sugar and second measure of cocoa powder

Carefully pour over the hot water

Cook in the microwave for 1 and a...

Cook in the microwave for 1 and a 1/2 minutes, remove carefully once cooked

Serve warm with ice cream, cream, custard or...

Serve warm with ice cream, cream, custard or a delicious dessert sauce!

This 4-inch cheesecake recipe is dense, rich and so creamy! Make this cheese cake for one or share it with your significant other for the perfect at home date night dessert!

The creamiest mini cheesecake recipe ever!

graham crackers

tbsp sugar

butter

oz cream cheese (at room temperature)

sour cream

heavy cream

vanilla

tsp flour

egg (at room temperature)

Start by preheating the oven to 350F then proceed to greasing a 4-inch cheesecake springform pan. Cut out a circle and line the bottom of the pan then cut out a long strip to line the sides of the pan.  Cover the outside of the 4-inch springform pan with aluminum foil to make sure that no water can get into your cheesecake.

Now, add the graham crackers, sugar and the melted butter to a small bowl and mix until everything is incorporated.

Pour the graham cracker mixture into the cheesecake pan and flatten it using the back of a spoon or your fingers.

Bake the graham cracker crust in the preheated oven for 15 minutes. Remove it from the oven lower the heat to 300F and let the cheesecake cool down.

Make the graham crust

Now onto the cheesecake batter. To make the cheesecake batter add in the softened cream cheese, sugar, sour cream, heavy whipping cream, vanilla, flour and sugar into a stand mixer bowl or a medium bowl and mix everything together with the paddle attachement of a stand mixer or a hand mixer. Don&#039;t over mix!

Once you have a smooth cheesecake batter, add in the egg and mix gently until it is mixed it. This should take about 10-15 seconds. Don&#039;t over mix again!

Pour the cheesecake mixture on top of the baked graham cracker crust and tap it on the counter a few times to make sure that the cheesecake has no bubbles.

Place the cheesecake pan in a 8X8 inch pan or whatever pan you have and place that in the oven. Fill up the 8x8 inch pan with boiling water and cook for 35 minutes. Once the cheesecake is done baking, turn off the oven, crack the oven door open and leave the cheesecake in there to cool for an hour.

After the hour is up, remove the cheesecake from the oven and let it cool in the fridge for 2 hours or overnight.

Remove the springform pan, peel the parchment paper off and enjoy your delicious homemade 4-inch cheesecake!

Make the cheesecake batter

This recipe only takes about 5 minutes prep, a few prep tools, and a quick bake in the oven and you&#x27;ve got yourself an unbelievably delicious chocolate chip cookie!

One Big Chocolate Chip Cookie

Tbsp (28 grams) salted butter

Tbsp (38 grams) packed light-brown sugar

salt

tbsp whisked egg*

tsp vanilla extract

(40 grams) all-purpose flour

tsp baking soda

Tbsp (42 grams) chocolate chips, (divided)

Preheat oven to 350°F (180°C). Place butter in a microwave safe mixing bowl. Heat in microwave until nearly melted (you want it almost all the way melted, remove from microwave just before completely melted and stir to fully melt. You just don't want it too hot or it will cook the egg and melt the chocolate chips when stirring).

To melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds.

Mix in 3 tablespoons of the chocolate chips. 

Shape dough into a 3 1/2-inch disk on a Silpat or parchment paper lined baking sheet, gently press remaining 1 Tbsp chocolate chips randomly over top and sides of cookie.

Bake in preheated oven 12 - 14 minutes, until cookie is golden. Serve warm or allow to cool on a wire rack then store in an airtight container.

https://content.jwplatform.com/videos/EM3v6TRl.mp4

A recipe for just one big chocolate chip cookie! It's perfectly soft and chewy, deliciously sweet and buttery, and has golden brown crisp edges.

Dessert for one? Or two? Or twenty? It's possible (and super easy) with this Single Serving Peach Crisp.

Single Serving Peach Crisp

small ripe peach, diced

brown sugar

all purpose flour

oats

cinnamon

Preheat oven to 350°.

In a small bowl, stir together all the...

In a small bowl, stir together all the filling ingredients. Fill a half-pint Mason jar or an eight-ounce ramekin with the mixture, pressing down with clean hands or the back of a spoon to really pack it in and create juice. Set aside.

To make the topping, in another small bowl,...

To make the topping, in another small bowl, mix together the flour, oats, brown sugar and cinnamon. Pour in the melted butter and stir until evenly moistened.

Sprinkle the topping over the peaches, mounding up...

Sprinkle the topping over the peaches, mounding up as high as possible.

Place the jar or ramekin on a small...

Place the jar or ramekin on a small baking sheet to collect juices, and bake in the preheated oven for 20-25 minutes, or until the filling is bubbly and the top is golden brown. Let cool for 10-15 minutes before serving.

Start by preheating the oven to 350F then proceed to greasing a 4-inch cheesecake springform pan. Cut out a circle of parchment paper and line the bottom of the pan then cut out a long strip of parchment paper to line the sides of the pan as well.  Cover the outside of the 4-inch springform pan with aluminum foil to make sure that no water can get into your cheesecake.

Absolutely love this.   My husband is not a cheesecake fan (silly man).  So it is perfect for one.  Oh and by the way he usually eats half of it.  

Not sure what Karen made because this is awesome.

Nothing like puke!! lol Wonderful! I had some lime-quats so I sqeezed the juice of 2 and zest into the mix for a lime cheesecake! Next week I'm going to add chocolate! Perfect recipe for small creamy dessert

perfect! not too sweet not cliding turned out better than expected. now where's the 8" recipe??! 😩😩😩

I made this for a little sweet with evening tea and it was amazing!  I did have leftover freeze dried strawberries so I crushed those into a powder and added to crust instead of sugar.  I then swirled Nutella into the cream cheese filling. Huge hit!

The cheesecake was terrific! The only thing I’d change is I’d add an egg wash to the crust before baking. That creates a barrier and helps the crust stay crisp. Overall, a great recipe for my 4” springform pans!

I loved this recipe! I was wondering if there would be a way to make it a lemon flavor? Maybe use lemon juice instead of something…?

This was great! I put it in two small ramekins and came out fine within the same instructions. I don’t eat egg so I left it out, but it still came out great with no substitute. A perfect base for all sorts of flavors. 

I’ve also tried it with half cream cheese and half canned pumpkin (2oz each) and added cinnamon and clove and ginger. Pumpkin cheesecake! Delicious. Perfect single servings.

I rarely review unless I really REALLY have enjoyed something or it has crept its way into a regular rotation....and this recipe did exactly that.  I have made this at least six times, possibly more.  Perfect size for two (or one).  My son can devour this in one sitting.  Easy, comes out perfect every time.  And since I have never tried puke I can't corroborate with Karen's review.

Absolutely disgusting it tasted like puke, was so sour and it was cheesy 🤮

Top 6 dessert for one recipes from across the web

The most viewed dessert for one recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

XL Chocolate Chip Cookie in a Mug

The Best Chocolate Self-Saucing Mug...

The creamiest mini cheesecake recip...

One Big Chocolate Chip Cookie

Single Serving Peach Crisp

The creamiest mini cheesecake recip...

Top 6 dessert for one recipes from across the web

The most viewed dessert for one recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

XL Chocolate Chip Cookie in a Mug

The Best Chocolate Self-Saucing Mug...

The creamiest mini cheesecake recip...

One Big Chocolate Chip Cookie

Single Serving Peach Crisp

The creamiest mini cheesecake recip...

The most viewed dessert for one recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine