Ten minutes is all the time you’ll need to prep and cook this individual serving of cheesecake.
Look how pretty it is!
I don’t usually ever have an entire cheesecake in the house and I rarely make it. My brothers and Mr. K used to always ask for it and then it was like pulling teeth to get them to finish it once I did. And I can never eat more than one slice.
That is why this one serving treat is so perfect.
The texture isn’t exact. It’s close, but the microwave version doesn’t come out as creamy as the baked version. I tried a few attempts but haven’t gotten it to be exactly like the baked version yet. I’ll keep trying. But it tastes like cheesecake and it was delicious.
The one thing is, just like a regular baked cheesecake, you need to let this cool. I’m so used to eating a mug cake right after it comes out of the microwave, but this is cheese and when cheese is warm, well, it doesn’t really taste like cheesecake. It tastes like warm, sweetened cheese, and it’s a little oily. So definitely give this time to cool in the fridge. I let mine cool for an hour.
You can check out my entire mug cake recipe collection here.
Hot Off the Press!
This recipe, along with many brand new recipes are in my new cookbook.
Microwave Cheesecake Mug Cake
for the cheesecake:
4 tbsp light cream cheese (you can also use cream cheese spread which actually is much easier to mix, though the final cake has looser layers)
2 tbsp plain Greek yogurt (or sour cream)
2 1/2 tbsp granulated sugar (less if you are using a sweetened flavored cheese spread)
1/4 tsp vanilla
for the crust:
4 tbsp graham cracker crumbs (place through food processor to get fine crumbs. 4 tbsp is about 1 sheet of graham cracker)
1 tbsp melted butter
1. Grease the inside of a microwave-safe mug (both interior sides and bottom). Add graham cracker crumbs and melted butter and mix until butter is incorporated. Press down with your hands so the graham cracker crumbs form a crust at bottom of mug.
2. In a small bowl, whisk egg. Then add cream cheese, yogurt, sugar and vanilla. Using a small whisk, mix until batter is smooth. If you are using cream cheese and not spread, there may remain lumps of cream cheese. If that is the case, use a bigger whisk, which should help you break up all the lumps. Pour batter into mug.
3. Cover top of mug with a paper towel or napkin and microwave for 1 minute. Mug cake should be mostly cooked except center. Pause to check on it, then microwave for another 20 seconds. Stop again, and microwave for another 20 seconds. Then microwave for one final round of 20 seconds. Cake should be completely cooked. You don't want to microwave the entire amount at once because the batter may overheat and start popping and exploding in the microwave.
4. If you have greased your mug, the cheesecake should have pulled away from the sides of the mug. Gently slide cheesecake out of the mug. I let it come out upside down onto a big spatula and then flipped it back over onto a plate. Let cool cake at room temperature for a few minutes. When cake is no longer too hot to touch, place in fridge to cool and set for at least 1 hour.