Strawberry cheesecake in a mug

Quantities are per mug or cup

• 2  1/2 tablespoons icing sugar
• 2 1/2 tablespoons cream cheese
• 2 tablespoons sour cream
• 1 tablespoon lemon (or lime) juice
• a small handful fresh or frozen strawberries or raspberries 
• 1/2 egg beaten well
• 1 biscuit in a zip lock bag to crush -I used Maria biscuits which would be rich tea in England
  
  
  Step 1 - In a bowl, mix cream cheese, sour cream, egg, icing sugar and whisk well until very smooth. Add lemon juice and raspberries.
  
  
  Step 2 - Spoon into cup or mug and place on a plate in the microwave. Microwave for 1 minute on medium. Once done, check it for doneness (it shouldn't be cooked). Microwave for 45 seconds on medium again. Jiggle it gently, the centre should be slightly wobbly and it will firm up once refrigerated. If it's still liquidey give it another 30 seconds on 50% power.
  
  
  Step 3 - Bash the cookie in the ziplock bag with a rolling pin (this is great therapy if someone is proving particularly annoying). You can use a food processor. Sprinkle the bashed up cookie crumbs on top of the cheesecake.

  
  

  Step 4 - Place cooled cheesecake in the fridge for a couple of hours. When cold and set, eat greedily and smugly knowing that this only took you 5 minutes to cook it and it is low fat.