Kirbie's Cravings

10 Minute Microwave Cheesecake Mug Cake

photo of a cheesecake on a plate

This single serving cheesecake is made in a mug and cooks in the microwave. It only takes about ten minutes to prep and cook!

I love how cute it turned out!
close-up photo of a cheesecake topped with raspberries
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 exactly the same as a traditional baked cheesecake. It’s close, but the microwave version doesn’t come out as creamy as the baked version. But it tastes like cheesecake and it was delicious.
Microwave Cheesecake Mug Cake
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 mug cake recipes are in my new cookbook.

5-Minute Mug Cakes cookbook cover

New! Recipe updated with video. You can also view all my recipe videos on my youtube channel.

Microwave Cheesecake Mug Cake

Servings: 1
Prep Time: 8 minutes
Cook Time: 2 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: American
This single serving cheesecake cooks in the microwave!
5 from 3 votes

Ingredients

for the cheesecake

  • 4 tbsp cream cheese softened (or cream cheese spread)
  • 2 tbsp plain nonfat Greek yogurt
  • 2 1/2 tbsp granulated sugar
  • 1 large egg whisked
  • 1/4 tsp vanilla

for the crust

  • 4 tbsp graham cracker crumbs place graham crackers through food processor to get fine crumbs
  • 1 tbsp melted butter

Instructions

  • 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 completely mixed into the crumbs. Press down on the crumbs with your fingers to form a crust at bottom of mug. You want the crumbs to be tightly pressed together, so make sure to apply some pressure.
  • In a medium bowl, add egg, cream cheese, yogurt, sugar and vanilla. Using a small whisk, mix until batter is smooth. There may still be tiny lumps of cream cheese left depending on if you used regular cream cheese or cream cheese spread, but you want to get them as small as possible. Pour batter into mug.
  • Cover top of mug with a paper towel and microwave for 1 minute at full power. 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 splatter.
  • 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. Place in fridge to cool and set for at least 1 hour. Please let cheesecake cool and set before eating. It will not taste like cheesecake if you try to eat it right away.

Notes

  • Choose a microwave safe mug that is wide enough fto place your hand inside so that you can press and shape your crust. I find it is easier to form the graham cracker crust with your fingers rather than utensils.
  • Cream cheese spread is easier to whisk than regular cream cheese, though your cheesecake won't be quite as rich as using regular cream cheese since the spread is whipped with air. Both are easier to whisk if you soften the cream cheese first.
  • It's okay to have very tiny lumps of cream cheese left in your batter, but you want to eliminate as many as possible before cooking.
  • Much like traditional cheesecake, it needs time to set to allow the cheese flavor to full develop. If you try to eat it right away, the cake will be a little bland and eggy. I find it's best to let it set in the fridge for about 1 hour.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Recipe Tips

  • Choose a microwave safe mug that is wide enough fto place your hand inside so that you can press and shape your crust. I find it is easier to form the graham cracker crust with your fingers rather than utensils.
  • Cream cheese spread is easier to whisk than regular cream cheese, though your cheesecake won’t be quite as rich as using regular cream cheese since the spread is whipped with air. Both are easier to whisk if you soften the cream cheese first.
  • It’s okay to have very tiny lumps of cream cheese left in your batter, but you want to eliminate as many as possible before cooking.
  • Much like traditional cheesecake, it needs time to set to allow the cheese flavor to full develop. If you try to eat it right away, the cake will be a little bland and eggy. I find it’s best to let it set in the fridge for about 1 hour.

Related Recipes

3 Ingredient Flourless Peanut Butter Mug Cake
3 Ingredient Flourless Peanut Butter Mug Cake

Chocolate Chip Mug Cake
Chocolate Chip Mug Cake

Cinnamon Roll Mug Cake
Cinnamon Roll Mug Cake

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91 comments on “10 Minute Microwave Cheesecake Mug Cake”

  1. I was very hopeful for this recipe, as I needed cheesecake soo bad and I do not have oven in my place. Unfortunately, turned out awful. I had to cook it longer, because after the time given it was still liquidy. When it looked baked on top, I took it off and… had to pour out nearly half of a mug of watery mixture (smelled like vanilla though). I did not give up and left in in a fridge for more than an hour. Poured a little bit of water again, tasted and … had to throw it out. It was awful in taste. Maybe it is because of my microwave, maybe cheese I had, maybe yogurt, maybe too much egg, I have no idea.

    • I’m not quite sure where it went wrong. I am wondering if you mixed everything enough to begin with. The liquid may be because your ingredients separated.

  2. This is so wonderful. Kirbie your recipes are the best.  Could I make this with less sugar?   I didn’t read the bit about putting in fridge for an hour before eating and not sure could wait.  It tasted like cheesy custard with a delicious graham cracker crust.   Thank you for your recipes. 

  3. Great and easy .  I used sour cream to replace yogurt and raspberry emulsion instead of vanilla extract.  My crust stuck to the mug; I greased with butter but the next time I will use cooking spray.  Good and satisfying for an individual!

  4. How could you make this into a chocolate version? Tablespoon of unsweetened cocoa?

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