MUG’EMS Almond Cheesecake Mix ~ 9/7


4 Tbs. vanilla wafer cookie crumbs

5 Tbs. sugar, divided

1/4 tsp. cinnamon

1 tsp. flour

2 Tbs. almonds

In a small bowl, combine cookie crumbs, 1 Tbs. sugar and cinnamon.  Mix well and place in a small ziplock bag and seal.  Place sealed bag in a mug.  Make sure the mug holds a volume of at least 1  1/2 cups.  In a separate ziplock bag, place flour, remaining 4 Tbs. sugar and sliced almonds.  Place bag inside mug with other bag.

Decorate mug and attach a gift tag with the directions on how to prepare the cheesecake.


2 Tbs. butter, melted

Almond Cheesecake Mix

4 oz. cram cheese, softened

1 egg yolk

1/2 tsp. almond extract

1 Tbs. sour cream

1 T. whole mild or half and half

Preheat oven to 350°.  To make crust, in a small bowl, combine melted butter and contents of bag containing cookie crumbs.  Mix well and press mixture into the bottom and halfway up sides of lightly greased mug.  Bake in oven for 6 – 8 minutes.  Meanwhile, in a separate bow, combine contents of remaining bag, cream cheese, egg yolk, almond extract, sour cream and whole milk.  Mix for 1 minute, until smooth.  Allow crust to cool slightly and pour cream cheese mixture over crust in mug.  Bake at 325° for 30 – 35 minutes.  Enjoy!

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