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Microwave 'Baked' Cheesecake - Yes, you read it right, a whole Cheesecake MADE IN THE MICROWAVE!!!!

5-Minute Microwave Cheesecake

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Hi Bold Bakers!

By popular demand, I’m sharing my recipe for a 5-Minute Microwave Cheesecake. Now, not to toot my own horn or anything, but I have been called the micro-baking maven! From over 100 Microwave Mug Recipes, to Microwave Snacks, and even a 3 Layer Microwave Cake, you know I take full advantage of my most accessible kitchen appliance, the microwave. After the success of my 3 tier cake in the microwave I thought I had done it all.  Then I thought if I can make a cake in the microwave, why not try to make a Microwave Cheesecake? With that, this recipe for Microwave Cheesecake, was born!

Watch How to Make My Microwave Cheesecake Recipe!

The more you think about it, making a cheesecake in the microwave makes so much sense. as  A cheesecake is is a cooked custard consisting of cream cheese, cream, sugar and egg. An oven bakes this slowly, and with dry heat, which is why most home made baked cheesecakes crack.  Microwaves cook things by vibrating the fat, sugar and water molecules of the food, distributing the heat internally.

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This method of cooking a cheesecake in the microwave works like a charm, gently cooking the ingredients, leaving a perfectly set, rich, cream cheese custard. Honestly, starting out I was not sure about this, but lo-and-behold, a Microwave Cheesecake, made in just 10 minutes, can you believe that?

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For this microwave rendition I decided to go for a classic New York style cheesecake. In one bowl you simply mix cream cheese, sugar and cream like you would for a no-bake cheesecake. The addition of 2 eggs make this rich and creamy and perfect for cooking in the microwave.

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This classic New York style cheesecake complete with graham cracker crust is the real deal only made in way less time and with so much more ease. If you’ve ever felt intimidated by making a baked cheesecake you have got to trust me on this one! You are going to love this Microwave Cheesecake!

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The recipe is similar to my super popular No-Bake Cheesecakes which I’ve made in flavors like Fudge Brownie and Cookie Butter. Look out Cheesecake Factory, with my recipes anyone can make delicious cheesecakes at home.

4.62 from 49 votes
Microwave 'Baked' Cheesecake - Yes, you read it right, a whole Cheesecake MADE IN THE MICROWAVE!!!!
Microwave Cheesecake
Prep Time
20 mins
Total Time
20 mins
 
Servings: 10 -12
Author: Gemma Stafford
Ingredients
  • Crust:
  • 1 3/4 cups (7 1/2 oz/210g) graham cracker crumbs
  • 8 tablespoons (4oz/120g) butter, melted
    Filling:
  • 1 cup (8oz/240g) cream cheese, room temperature
  • 3/4 cup (6oz/180g) sugar
  • 2 teaspoons vanilla extract
  • 2/3 cup (5floz/150ml) cream
  • 2 eggs* , room temperature
  • Microwave Safe Mold
Instructions
  1. In a small bowl melt the butter in the microwave. Pour butter over graham cracker crumbs and mix until all the crumbs are coated and you've reached a sand like texture.
  2. To form the crust press the graham cracker and butter mixture into the bottom of a microwave safe cake mold. Refrigerate while making the filling.
  3. To make the filling whip the cream cheese and sugar in a large bowl with a hand mixer. Once light and fluffy add in the vanilla and the cream then mix to combine.
  4. Lastly, add the eggs one at a time allowing to fulling incorporate between each addition.
  5. Pour cheesecake filling over refrigerated crust. Tap on the counter to insure the top is even.
  6. Put in the microwave for and cook in 2 minute intervals. After 4 minutes my cheesecake had some bubbles on the stop and still a bit of a jiggle in the middle. (This cooking time is based on my microwave which is 1200WATTS so check your microwave wattage as your cook time may vary)
  7. Remove from the microwave and allow to cool fully before removing from the microwave safe tin. slice and enjoy!
  8. N.B. Egg substitutes for this type of recipe, which is really a custard, will be different to the norm. What will work for this is a thickening agent, such as cornflour/cornstarch. 1/4 cup/1oz/28g of cornstarch. Slake it (that is blend it until you can pour it) with a little cream or milk, then add it to the batter, mix it through, and bake. The egg in this recipe is to set it, and the cornflour/cornstarch will do that too.
Recipe Notes

To replace the egg try a flax egg.

Make My 3-Layer Microwave Cake

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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261 Comments

Write a Comment and Review

  1. Carmen Morales on November 7, 2018 at 3:19 am

    Hi there. In this recipe I use evaporated milk for the cream and sucralose for the sugar and it was delicious.

    • Gemma Stafford on November 8, 2018 at 5:44 am

      Hi Carmen,
      Thank you so much for letting all the bold bakers know this, this is useful information.
      Good to have you baking with us,
      Gemma 🙂

  2. Shikha on November 2, 2018 at 1:33 pm

    Hi,
    I have some confusion regarding the cream… which type of cream is perfect for a baked cheesecake???
    Whipping cream or fresh cream?? I am actually not able to differentiate between whipping cream , heavy cream and fresh cream… it will be very helpful if u solve my problem…

    THANKYOU

    • Gemma Stafford on November 3, 2018 at 4:39 am

      Hi there Shikha,
      This is probably the most asked question here on BBB. The difficulty for me is knowing what you mean by the terms, and this varies from place to place.
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I am sorry, it cannot be actually made!
      I hope this is of help,
      Gemma 🙂

      • Shikha on November 6, 2018 at 7:26 am

        Thankyou so much ❤️

      • Shikha on November 6, 2018 at 9:15 am

        My cream has a specification of
        Total fat – 25g ( per 100g)
        Saturated fat – 16g (per 100g)
        Trans fat – 1g (per 100g)

        So is it the same as u mentioned above of 35% fat content??? Or the total fat must be 35%??

        • Kevin Kurtz on November 6, 2018 at 7:54 pm

          Total fat must be 35%. Is there a ft percentage anywhere? or can you look it up online.

          Best,
          Gemma.

  3. Cuci on November 1, 2018 at 10:49 pm

    Hi Gemma !
    Thank you for this recipe. Tried it and was pleased with the result 🙂 Never imagined this was possible in a microwave.

    Looking forward to the Classic Baked NY cheesecake recipe from you. You always seem to find ways to “simplify” a daunting task . Appreciate it 🙂

    All the best to you !

    • Gemma Stafford on November 3, 2018 at 5:24 am

      Hi Cuci,
      I have added this to my list! It actually is not so tricky to make, but we will see if we can make it a bit easier,
      Gemma 🙂

  4. Katherine on October 31, 2018 at 2:00 am

    No sour cream or lemon? Is this the classic new York cheesecake?

    • Gemma Stafford on November 1, 2018 at 8:23 am

      Hi Katherine,

      No this is not a classic baked cheesecake. i will have a recipe for that coming up soon though.

      Best,
      Gemma.

      • Shikha on November 2, 2018 at 1:29 pm

        Very eagerly waiting for a New York style cheesecake…

        • Gemma Stafford on November 3, 2018 at 4:40 am

          Hi there,
          Yum! Me too, must get to that one!
          Gemma 🙂

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