Mix everything really well together in a bowl until completely smooth.
Pour the mixture into a lightly greased small ramekin or oven-safe dish.
Bake at 325°F (approx. 165°C) for 20 minutes. The edges should be set while the center still has a slight jiggle.
Let it cool completely, then refrigerate for at least 2 hours (overnight is even better) to firm up and get that cold, creamy cheesecake texture.
Top with fresh berries and enjoy!
