This single-serving cheesecake mug cake is less than 300 calories per serving. And it’s only 4 ingredients! It’s an easy microwave dessert that takes just takes minutes to make.
This cheesecake in a mug 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 255 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.
Ingredients
- Laughing Cow Light Creamy Swiss wedges
- Nonfat vanilla Greek yogurt
- Granulated white sugar
- Egg
Recipe Steps
Place the cheese wedges in a microwave-safe mug and heat for about 15 seconds to soften further. Add the rest of the ingredients and mix with a small whisk until smooth.
Microwave the cheesecake for 1 minute. Stop, pause, and then microwave for about another 20-30 seconds until done. The surface of the 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.
For the photos in this post, 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.
More Microwave Cake Recipes
Light Cheesecake Mug Cake
Ingredients
- 2 1/2 Laughing Cow Light Creamy Swiss wedges
- 2 tbsp nonfat vanilla Greek yogurt
- 2 tbsp granulated white sugar
- 1 egg
Instructions
- 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.
- Microwave cake for 1 minute. Stop, pause, and then microwave for about another 20-30 seconds until done. The surface of the 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.
Nutrition
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.
Hey, I’m loving all the recipes you’re putting up, they’re utterly amazing. I was wondering though, how much does the wedges of cream cheese weigh all up? I can get the laughing cow cream cheese here, but it’s dairy, and I can’t use it. I have found philadelphia lactose free cream cheese, and would love to make it. Would you be so kind as to advise how much cream cheese I would need? Thank you ever so much
Unfortunately, we can’t say how much you will need.
so I read the comments before and then tried out the recipe with a few variations: I added about 1/3 of a tablespoon of flour to ensure that it won’t bake watery- after around 45-60 secs the outside will be bubbly but still and the middle will shake a bit. You leave it to set for around an hour in the freezer and it comes out perfect every time! I also added a biscuit base (butter and crumbs) and some cocoa to make it a chocolate cheese cake. It was delicious. Thanks so much for the recipe!
interesting with the flour. I’ll have to try that out sometime
Hi! Would using a different type of yogurt (like maybe a fruit flavored yogurt as opposed to a Greek yogurt) still work for this recipe?
it needs to be greek yogurt because of the texture. also fruit flavored greek yogurts usually aren’t as thick as just the plain one.
I tried this, using the Laughing Cow light cream cheese wedges instead of the light swiss, because the grocery story didn’t have the light swiss and the light cream cheese was half off. I used Chobani vanilla greek yogurt, granulated white sugar, and a large egg, and I had the same watery issue as P. I cooked for 1 minute, then 30 seconds…then another 30 seconds, and another, and another…there was liquid bubbling up out of the cup, and it never really solidified. I ended up just giving a cup of “hot cheesecake pudding” to the husband. Would substituting the cheese out cause that much of a liquid difference? Thanks.
I’ve never had the cream cheese wedges but I do imagine they are not the same as the swiss, so it can definitely affect the cake. So I think that might be it. One other thing, you mentioned you used Chobani. i adore eating Chobani, but it does have a more liquidy consistency compared to some other Greek yogurts, so I’m wondering if that might be it.
Plus how do I get it out of the mug without damaging it 😮
the cheesecake should pop out easily by itself. when it’s finished cooking, it pulls away from the sides of the mug
Hi! Thanks for this recipe! I did mine but it took more than a minute and 20-30 sec for the surface to look cooked and even then there was still some liquid on top. My cake was really soggy and watery. Did I miss something?
was there anything you did differently? replacing any of the ingredients?