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.

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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!
4.75 from 4 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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93 comments on “10 Minute Microwave Cheesecake Mug Cake”

  1. I made this today, the first cheesecake I’ve ever made – and it came out fantastic. Thanks for sharing this

    A couple of modifications I made were 1) I used lactose-free 15% sour cream instead of Greek yogurt (just because I had it in the fridge and needed to use it), and 2) I added 1/2 tbsp flour to the batter, to avoid the problems with liquid that some people have. I got the latter tip from a couple of other recipes.

    I drizzled a homemade blueberry sauce over it, and it was better than any of the cheesecakes I had in New York.

    • I’m glad you got it to work for you! Wow better than cheesecakes in NY–that’s such a wonderful compliment.

  2. This is very good! I did think maybe it was a bit eggy, but i love cheesecake and this is a great representation!

  3. Hey Kirbie this was amazing and easy even for a kid to make because mine was perfect and I am only 11. Instead of regular Greek yogurt I used strawberry Greek and it was delicious but with the vinalla it made it brown but I would do this again

  4. Ended up curdling/separating a bit in the microwave(had almost a stringy pattern to it on top) did this happen for anyone else and how do i avoid that?

  5. Any crust ideas? Don’t have graham crackers!

  6. I made it using cream cheese and ricotta and used a sugar replacement (1 tbsp Truvia for baking) and added a piece of crumbled dark chocolate, because I did not pay attention and read further, it almost cooked for 10 minutes! so, It was not creamy but more cakey, it was still edible. Next time I will cook as instructed.

  7. Just made this but with some variations.
    Crust: cornflakes and freeze dried strawberries in the food processor before mixing with melted butter
    Filling: added a tbsp of cocoa to try to get a chocolate & strawberry thing going with the crust. 
    Took a while longer to cook through but I have a low wattage microwave. Currently chilling and can’t wait to try it later! 

  8. I just made this without the Greek yogurt/sour cream (mainly because I didn’t have any) the texture was a bit eggy but I added in more sugar to make the egg taste, it’s pretty good! Helps satisfy the cheesecake craving haha

  9. Can this be made without the egg? Is there a way to modify it if that isn’t the case?

  10. Just made this and it turned out wonderful! this is my second time (the first time was the best) and i would continue to make it. But do you know how many calories this equals up to?

    • I do not have that information, but I recommend caloriecount website. They have a tool that allows you to input a recipe and it’ll compute all the nutritional information. Hope that helps!

  11. This was pretty good, but a bit bland. The blandness my be partially my own fault – I cooked the cheesecake for an extra ten seconds in the microwave, which caused it to crack and may have affected it in other ways. I heated it for a longer time because I wasn’t totally convinced at 2 minutes that it was done, and when it came out after 2 minutes and after 2 minutes 10 seconds, it had a very strong eggy smell. It looked very cute, though, and flipped out pretty well – only a bit of the crust stuck on to the greased mug. Adding some strawberry and Fat Free ReddiWip helped a lot with adding sweetness, but I think the crust could also have used some extra sweetness. The texture was fine. It did not taste too eggy, despite smelly very eggy when it first came out of the microwave. 

    • I’m glad you got it work out. There are definitely limitations with a microwave recipe. It can’t really have all the complex flavors of a traditional cheesecake because you’d have to use more ingredients, mixing with a mixer, etc. But I think it works as a quick fix and, yes, adding some toppings and sauces helps make it better too!

  12. Made this tonight for my family of 4. Quadrupled the ingredients, but only used 3 eggs. Used 1/2 cup mixture per mug. Placed all 4 mugs in the microwave and it took 5 minutes. Didn’t bother unmolding them. Chilled in the freezer while we ate dinner. It was the perfect amount to enjoy after dinner. Delicious! For the crust I used the recipe in the back of the container of graham cracker crumbs.

  13. this turned out amazing!!!! ahhh im so so happy. usually i’m super skeptic with these mug cake recipes because they always come out dry and slightly rubbery and just not like how they look in pictures. but with this one i was pleasantly satisfied :))) i added a wedge of lime juice since i prefer a slightly tart cheesecake and i only used half a large egg b/c i wasn’t sure if it’d be too much. definitely could have used the whole egg for a more firm consistency but nonetheless it was nice and creamy. i bit looser than a regular cheesecake but it didn’t have neither a uncooked or rubbery texture/taste. five stars im in love!!! thanks so much for sharing 🙂 

  14. Made it with ricotta and yogurt. Makes more than a mugful. Texture is rubbery, edges and surface break. Weeps out a lot of liquid. Use half the vanilla, and don’t make it with crust. I suggest making it in a shallow bowl and transferring it after it’s cooled a few minutes to help it cool down and stop cooking, and so you can drain it. Then make crust and slide drained custard into the crust pan.

  15. It was easy and simple 
    Tasted delicious 
    And I should say the this was the first microwave recipe that worked for me
    So thanks allot

  16. I don’t have much time on workdays, so this is a perfect dessert for me. Definitely going to try this out soon. 🙂 The pictures are so good!

  17. Hey, Kirbie, thanks for posting so much info in the blog and being so responsive in the comments. I’ve been making homemade cheesecakes from scratch for years (something of a specialty of mine), so the ingredients part wasn’t where I needed help. i was going to try out some mini-cheesecakes (in muffin tins, not mugs but I like that indivual serving idea–a lot!) I got the batter all mixed up and THAT was when I discovered I had no way to cook them.

    I’m staying with a friend (a guy) who bought a house and its furnishings from an estate sale and the oven has recently decided not to work correctly – without warning. We have to flip the circuit breaker to cut power or else it seems to go on and just stay on. Baking in self-clean mode (or broiling) isn’t really feasible so I was trying to figure out how to use his circa-1972 microwave to cook these mini-cheesecakes and Googled a bit and came to your blog. Fantastic.

    I used a silicone muffin pan so it could go from microwave to (broiling) oven and your directions as a guide for how to nuke ’em. Worked great to zap the 6-cup pan for about 3:30 rotating half way then jiggling to see if the batter was set. It was not so I used your tip to keep zapping another 20-30 seconds (covered in anticipation of explosions *grin*) and then after I was fairly sure they were set, I slid the pan onto a cookie sheet and ran it  through this whacko oven for about 2 minutes to brown the edges golden tan and melt the mini-chocolate chips I’d topped them off with for fun. The silicone pans have a tendency to cool quickly so I only had to wait a few minutes before covering with a bit of plastic wrap and slipping them into the fridge.

    Next time, when I’m back in my own home with functioning 21st century equipment, I look forward to trying out your mug idea. Gonna have to rummage your blog for an apple crisp mug cake now. Apple pies and crisps are my other favorite (and specialty) but like you, I cannot eat a whole one alone and there are only so many occasions in one’s life where one can “bring a dessert” and get a slice for oneself 🙂

    • I’m glad you were able to make some mini ones in the silicone. And yes, I hope you give the mug cake version a try. Unfortunately, I don’t have an apple crisp mug cake yet. I really should…But I do have a bazillion other mug cakes for you to try.

  18. I am a 10 year old who made this and it is amazing at first when I took it out of the mug it was watery but I let it sit and that was all it, needed

  19. when do u add the cheese mix ? Before or after baking?

  20. Hi! Can I use flavored cream cheese . I have honey and pecan cream spreadable cream cheese 😀

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