Microwave cheesecake

Ten minutes is all the time you’ll need to prep and cook this individual serving of cheesecake.

Look how pretty it is!
microwave cheesecake -1
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.

microwave cheesecake - 2

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.

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Print Print Recipe

Microwave Cheesecake Mug Cake

Ingredients:

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 egg
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

Directions:

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.

   

42 Responses to “10 Minute Microwave Cheesecake Mug Cake”

  1. Ruby — October 31, 2013 at 8:15 am

    It looks delicious!

    • Kirbie replied: — October 31st, 2013 @ 11:24 am

      it was pretty good!

  2. Nicole (@hapatite) — October 31, 2013 at 8:42 am

    What if you put the crust on top so that you could easily flip it out?

    • Kirbie replied: — October 31st, 2013 @ 11:22 am

      I agree that would make it easier to flip out. I’m not sure how well it will cook though with the crust on top and also the crust might not become firm enough if it’s not weighted during the cooking process. It’s actually pretty easy to flip over if you bake it with the crust on the bottom because the cake slides out really easily.

  3. leanne — October 31, 2013 at 8:47 am

    Single serving cheesecake (that doesn’t take hours to bake) sounds perfect!

    • Kirbie replied: — October 31st, 2013 @ 11:23 am

      Not I just need to solve being able to dig in right away and not waiting for it to cool. Maybe liquid nitrogen, hehe.

  4. AlysonRR — November 2, 2013 at 12:42 pm

    Maybe try ricotta instead of cream cheese – I use it in my baked cheesecake and it gives a different texture.

    • Kirbie replied: — November 3rd, 2013 @ 8:43 am

      Hmm, thanks for the suggestion. I will give it a try.

  5. Tosca — November 3, 2013 at 2:45 am

    Amazing! It worked out perfectly for me. I just did it a little differently: I only baked the filling and crumbled a few graham cracker pieces in top after baking. Then I just ate it out with a spoon, it was really good!

    • Kirbie replied: — November 3rd, 2013 @ 8:44 am

      glad you liked it!

  6. Tina — November 4, 2013 at 8:15 am

    Um, what? Blog twin, you are a genius – I need to try this ASAP.

    • Kirbie replied: — November 4th, 2013 @ 10:21 am

      Yes give it a try! I’m going to fiddle with it a little more once I get more cream cheese, but this was pretty good.

  7. nabila — January 21, 2014 at 9:51 am

    hi there! this is the best cheesecake ive ever made. i used strawberry yogurt bcs i cant find any sour cream. the taste was amazing! but im facing a problem which when i substitute the sour cream to a plain yogurt, the texture is too wet even after refrigerate it for a night. why?

    • Kirbie replied: — January 21st, 2014 @ 12:27 pm

      are you using greek yogurt? it has to be greek and not regular because the regular yogurt’s consistency is too thin. also some brands of greek yogurt are also watery. sour cream is the best option but a thick greek yogurt should work too

  8. Cait — February 9, 2014 at 5:56 pm

    I tried this recipe and loved it. I’ve made it 2 times in the last 3 days for my family, because they begged for it again after making it the first time. I followed the recipe perfectly the first time and it tasted great. The second time I decided to play around a bit by adding just a pinch of salt and putting the ingredients in a food processor which added a pleasant texture. I would have never thought making it would be so easy! I’m so happy I stumbled onto your blog :)

    • Kirbie replied: — February 10th, 2014 @ 1:56 am

      Yay! So glad your family likes the recipe. I agree the food processor will have a very nice texture.

  9. Janice — March 21, 2014 at 11:13 pm

    I’ve tried out this recipe but the eggy taste is really too strong, other thatn that, the taste is really good, is it ok if I change one egg to 1/2 egg?

    • Kirbie replied: — March 22nd, 2014 @ 12:04 am

      hmm, i havent had any issues with it being eggy. of course you can try to reduce the egg and see what happens

  10. Hendrickson — April 8, 2014 at 6:46 am

    I was hoping to make this in my Life Skills to teach my students a little about cooking. Could putting the mugs in an ice bath and refrigerating them for 20 minutes give it enough time to firm? We only have a 45 minute class so we don’t really have an hour to let it cool…

    • Kirbie replied: — April 8th, 2014 @ 8:06 am

      if you only have a limited amount of time, I’d recommend sticking them directly in the freezer. the texture wont be as ideal as if you let it sit in the fridge for an hour, but it should still be pretty good.

  11. Jacklyn — May 25, 2014 at 12:22 pm

    Hi Kirby, this recipe looks REALLY good, but I don’t have Greek yogurt or sour cream! Is there anything I can substitute for that?

    • Kirbie replied: — May 25th, 2014 @ 11:27 pm

      sorry, no, Idont know of anything else you can substitute for

  12. Cindy — May 26, 2014 at 2:23 pm

    Hi, how many watts was the microwave you used? Thanks.

    • Kirbie replied: — May 27th, 2014 @ 12:41 am

      1000 watts

  13. Leshey — July 28, 2014 at 2:10 pm

    My brother makes his cheese cakes in the oven with a pan of water on the bottom rack to create a steam oven effect, to get it more creamier moist, so I’m a try this today and before I add the cheesecake will get a mug of water boiling in the microwave first then add the cheesecake mug in the microwave to cook with the boiling hot water, to see if can get that better texture your talking about

    • Kirbie replied: — July 29th, 2014 @ 12:17 am

      let me know how it goes!

  14. leo — July 30, 2014 at 4:35 pm

    Is it possible to double the ingridients and make it in a bigger wider mug? 

    • Kirbie replied: — July 30th, 2014 @ 10:47 pm

      hmm, i’m not sure. normally for my mug cakes, you can def double it, but the cheesecake one is a little different, so I’m not sure what will happen if you try to double it.

  15. Alex — August 16, 2014 at 4:51 am

    Just made this! I used only the egg white and 2 tbsp sugar, and added 1/2 tsp lemon juice and 1 tsp flour in the filling, inspired by a cheesecake recipe I’ve been making during the years. I used a digestive biscuit crust and topped with fresh cherry jam. Absolutely delicious! The texture wasn’t like a classic cheesecake, but as far as taste’s concerned I’m more than satisfied ;D Thanks for sharing!

    • Kirbie replied: — August 17th, 2014 @ 12:31 pm

      awesome! you’re definitely right– the texture is not classic baked cheesecake but the taste is there

  16. Ria — October 23, 2014 at 8:15 pm

    I think it might be creamier with half an egg. I am excited to try this recipe. Thanks!

    • Kirbie replied: — October 24th, 2014 @ 12:16 am

      You can definitely play around. I found that 1/2 egg didn’t work for me.

  17. Monica Lavoie — November 13, 2014 at 4:28 pm

    Can you make this without the crust? I have all the ingredients minus the crackers. Thanks!

    • Kirbie replied: — November 13th, 2014 @ 9:22 pm

      yes!

  18. Rachel — November 20, 2014 at 12:46 am

    Wow! Amazing!!! For a more creamier consistency, use even parts of yoghurt and cream cheese (3 tbsp yoghurt & 3 tbsp cream cheese).  

    • Kirbie replied: — November 20th, 2014 @ 1:07 am

      ill try that out next time!

  19. Josie — November 29, 2014 at 12:40 pm

    I don’t know what’s wrong with mine…. :( I tried microwaving it for several extra 20 second intervals, but all it did was bubble and it never cooked…

    • Kirbie replied: — November 30th, 2014 @ 10:12 am

      did you use greek yogurt or sour cream? it sounds like your batter is too liquidy which can happen if you tried to use regular yogurt, or if you used reduced fat cream cheese, or if you may have not been extremely precise with your measurements

  20. sher — December 5, 2014 at 1:26 pm

    i used sour cream and cream cheese, and mine, too, was a bubbling, eggy mess. i’m not sure what happened, but it looks and tastes gross. there was a lot of clear liquid around it even after i cooked it as directed. 

    • Kirbie replied: — December 5th, 2014 @ 10:33 pm

      it’s hard for me to figure out what went wrong without being there to watch you make it. I can tell you I’ve made this dozens of times and had friends make it without any issue. My only thought is that you may be measuring the ingredients wrong? You do need to be as exact as possible. For instance, you need to level off your tbsp so you don’t have too much cheese or cream. This is very similar to a regular cheesecake in terms of ingredients–it’s just smaller. So just like a full cheesecake, it should cook and solidify.

  21. Zee — December 10, 2014 at 12:14 am

    Hi! Can I use flavored cream cheese . I have honey and pecan cream spreadable cream cheese :D

    • Kirbie replied: — December 10th, 2014 @ 1:28 am

      that should be fine!

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