Microwave Cheesecake Mug Cake

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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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.
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