Light Cheesecake Mug Cake

This single serving cheesecake mug cake is less than 300 calories per serving. And it’s only 4 ingredients!

This cheesecake is not quite the traditional cheesecake made with cream cheese. The cheese flavor is a little milder, making it lighter in terms of taste, texture and calorie count. It comes in at around 275 calories per serving.

Rather than using cream cheese for this cake, I actually use the low calorie Laughing Cow Light Creamy Swiss wedges. The texture makes it easy to whip into a cake.

I confess, my original intention was to make a savory cheesecake. But it just didn’t taste good. So I went back to experimenting and came up with this sweet version that tastes like a light and airy cheesecake. Mr. K said it reminded him of the Japanese-style cheesecakes.

I made everything in a mug and cooked it in the mug, then placed it in a ramekin because it showed off the cake better, as it does shrink quite a bit after it comes out of the microwave. This was the perfect dessert for those days when you are trying to eat healthy but want to have your cake too.

I also have a traditional cheesecake mug cake recipe here.


And you can view my entire collection of Mug Cake Recipes

I also have a category of 4 Ingredients Or Less Recipes

Light Cheesecake Mug Cake


2 1/2 Laughing Cow Light Creamy Swiss wedges

2 tbsp nonfat vanilla Greek yogurt

2 tbsp granulated white sugar

1 egg


1. Add cheese to microwave safe mug and heat for about 15 seconds to soften further. Add in remaining ingredients and mix with a small whisk until smooth batter forms.

2. Microwave cake for 1 minute. Stop, pause, and then microwave for about another 20-30 seconds until done. Surface of cake should look cooked rather than liquidy. Make sure you stop after 1 minute. Otherwise your cake will overheat and might pop and splatter in the microwave. Let cake cool before eating.

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