Kirbie's Cravings

Light Cheesecake Mug Cake

This single serving cheesecake mug cake is less than 300 calories per serving. And it’s only 4 ingredients!
Light Cheesecake Mug Cake garnished with fresh basil
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 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.
photo of Light Cheesecake Mug 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.
Light Cheesecake Mug Cake with a bite taken out
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.
photo of Light Cheesecake Mug Cake removed from the ramekin

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

Servings: 1
Course: Dessert
Cuisine: American
This single serving cheesecake mug cake is less than 300 calories per serving. And it's only 4 ingredients!


  • 2 1/2 Laughing Cow Light Creamy Swiss wedges
  • 2 tbsp nonfat vanilla Greek yogurt
  • 2 tbsp granulated white sugar
  • 1 egg


  • 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.


Serving: 1mug cake, Calories: 256kcal, Carbohydrates: 31.1g, Protein: 15.4g, Fat: 7.8g, Saturated Fat: 3.6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1.8g, Cholesterol: 197.1mg, Sodium: 443.5mg, Fiber: 0.2g, Sugar: 30.6g, Vitamin A: 250IU, Calcium: 1660mg, Iron: 0.9mg, Net Carbs: 31g

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!

Get new post updates via email

10 comments on “Light Cheesecake Mug Cake”

  1. 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?

  2. 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

  3. 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.

  4. 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.

  5. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating