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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.

4.44 from 112 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!
Recipe Notes

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.

Bake: Bake this cheesecake in the oven at 325oF(160oC) for roughly 40-45 minutes. 

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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399 Comments

Write a Comment and Review

  1. Cathz on August 25, 2019 at 3:58 am

    Hi gemma! Thank you for the recipe, so excited to try it! Can i use yogurt instead of cream?

    • Gemma Stafford on August 25, 2019 at 9:17 am

      Some people do that, but I heard varying outcomes. For my recipe, I recommend using cream instead of yogurt.

  2. Kirara26 on August 13, 2019 at 5:35 pm

    Hi Gemma! Thank you so much for this recipe, it was great. I only made a small tweak since I made it for a fundraiser and I wanted it to be a bit bigger/taller. I’ve increased the amount of cream cheese by 100gr, which made me add 1/3 cup extra sugar and around 70ml more cream. Also, added an extra egg. Cake came out fantastic, just needed a few extra minutes in the microwave as proportions changed. Oh! And I added 2tsp of Dutch cocoa powder to the biscuit base to give it a nice chocolaty-edge but not overpowering the creamy cheese factor. It sold super quick and I got great reviews, thank you for your microwave wizardry!

    • Gemma Stafford on August 15, 2019 at 2:25 am

      Hi Kirara,
      well done you! How lovely to be part of that effort. Thank you for telling us about the changes you made to this recipe, I love the idea of the Dutch-processed cocoa added to the base, nice gently chocolate flavor and great color, well done you,
      Gemma 🙂

  3. Bella on July 21, 2019 at 3:11 am

    Dear Gemma,
    I was really skeptical about this recipe, but I went out and bought the silicone cake pan anyway. I added a tablespoon of cocoa like you suggested, and added fresh blueberries to the mix. Aside from the cake, I feel like I need to eat my own words, because I may have been skeptical before, but I’m thoroughly convinced now that you’re a Baking Goddess! This recipe was so easy to put together. Because I used blueberries, and my cream was low-fat, my batter was a bit more runny, so I left it in the microwave for 12 minutes. Once cooled, it was perfect. It’s tad to sweet for me, so I’ll cut back on the sugar in the future. Aside from that, 5/5 for me! Thank you!

    • Gemma Stafford on July 22, 2019 at 3:04 am

      YEA!
      Bella, thank you for this lovely review. I particularly like that you were skeptical, a convert so to speak!
      I am delighted this worked well for you, that you made it your own too, and that you told all of us about it. Many thanks,
      Gemma 🙂

  4. Claudia Acosta on July 14, 2019 at 10:57 pm

    Please Gemma, try the BiggerBolderBakig’ twist on this new Cookie Stuffed Cinnamon Rolls . They look amazing and I know that you can really improved the recipe, besides the time in the oven for the two doughs is very tricky.

    • Gemma Stafford on July 15, 2019 at 3:13 am

      Hi Claudia,
      I removed the link from the comment and placed it on my list, thank you. That is indeed interesting and complex, there is a bit of a clash between these doughs for sure. Thank you for this suggestion, I will take a close look at it,
      Gemma 🙂

  5. A.k on July 12, 2019 at 9:12 pm

    Ok flavor
    Ordered the silicone pan right away I could tell it wasn’t perfectly round as with a traditional cheesecake pan.Sides were bent which means the cake was going to be deformed. Nevertheless I proceeded with the recipe.Took 10 mnts not 5. When it was time to take it out of the pan it was definitely not as easy as shown on the video. And if one pays close attention to the video you can see they don’t show every step.Goes from pulling sides down and on the plate. The video is definitely clipped If you spend time to make a nice crust there’s no way you will push down the side of the silicone pan and not ruin the crust. I had to invert onto a round cake board and back again onto another. All that for an ok flavor. Wasted money on ingredients and on the pan.. if you crave New York Cheesecake make it the traditional way there is absolutely no comparison!!!!

    • Gemma Stafford on July 14, 2019 at 2:27 am

      Hi there,
      I am sorry you were disappointed in this recipe. I agree that it is a different thing to a New York style cheesecake. This type of recipe is designed for people who do not have access to a conventional oven, or who like a quick fix from time to time.
      We do edit videos for sure, but not in order to fool you, but so that it is easy to stay with us to the end, especially when viewed on phones.
      I hope you will use your silicon pan again, it can be used in the conventional oven too and is a useful addition to your Batterie De Cuisine.
      Thank you for being in touch,
      Gemma 🙂

    • crm12088 on July 14, 2019 at 4:26 pm

      I made the recipe the exact way Gemma said and it worked out really well. The only thing I would say is chill it in the fridge overnight before eating.

  6. Susan McAllister on July 2, 2019 at 8:43 am

    Hi Gemma! I’ve just discovered you, and your recipes. Made the granola bars and they were great! I’ve ordered and waiting for my pan to arrive. In watching your video it looks like 3 eggs added (one broke & 2 whole), instead of the 2 listed in the ingredients. Just thought I’d check, while waiting for my pan. Thanks!!

    • Gemma Stafford on July 2, 2019 at 5:16 pm

      Follow the recipe Susan. 2 eggs it is 😉Thanks for being here! I really appreciate it! Gemma 😊

  7. Jo on June 10, 2019 at 9:39 am

    Dear Ms. Gemma;
    I’m a single parent of 2 of my special needs grandchildren. I try not to use the oven I order to save money. So I can use it for more adventurous things and places to go. I love to implement
    the STEM program in everything we do. Baking is one important way to teach them how math, science and art comes together.
    My reason in writing to you is that I have a toaster oven due to the safety concern at home. I need advice on if any of your recipes are good for a toaster oven.
    Thank you.
    Concern grandma

    • Gemma Stafford on June 11, 2019 at 8:52 am

      Hi Jo! Thank you for reaching out. Using a toaster oven is a great way to keep baking as well as be a little more economical. In essence, they should work the same as a regular oven. It will depend on the oven toaster model you have. Some you would be able to dial in a specific temperature, with which you can bake any of my recipes. Though I do have some recipes specific for oven toasters, which will help. Find them here https://www.biggerbolderbaking.com/?s=oven+toaster

      Happy baking! Gemma 😊

  8. Judy on May 30, 2019 at 7:52 pm

    Hi Gemma!
    I was very excited to try this recipe, so I ordered the same pan that you linked to in your video on youtube. I have just finished cooking it in the microwave and I’m waiting for it to cool. I’ve rewatched your video, and you say you just pop it out of the pan, but you don’t actually show taking it out of the pan. I understand that you push down the sides of the pan, but then what?? Did you place a plate or something inside the pan, to help lift it out. I’m terrified that if I try to lift it out, it will break into a big mess.

    • Gemma Stafford on June 2, 2019 at 1:40 am

      Hi Judy,

      So I’m sorry this message is getting to you late. I’m sure you managed to get it out of the pan already. What you can always do is let it cool completely in the pan and once its cold it will be really easy to remove.

      Hang on to that pan because I have microwave cake recipes and brownies that you can make in it.
      Best,
      Gemma.

  9. aditithakur on May 21, 2019 at 5:38 am

    Hi Gemma! I wanted to ask if we can use home made cream cheese in this recipie as the market cream cheese is pretty expensive in my town

    • Gemma Stafford on May 21, 2019 at 7:41 pm

      Great question, So I don’t always recommend it because although this is delicious it’s hard to get the homemade cream cheese really smooth like the store bought kind. If you don’t mind some texture to your cheesecake then it will work just fine.

  10. Eenash on May 14, 2019 at 8:25 am

    What are the directions for using an oven to bake this recipe?
    Thanks!

    • Gemma Stafford on May 14, 2019 at 12:48 pm

      Hi,

      Bake this cheesecake in the oven at 325oF(160oC) for roughly 40-45 minutes. 

      Best,
      Gemma.

  11. SN on May 8, 2019 at 1:18 am

    Did you use sour cream or whipping cream?

    • Gemma Stafford on May 8, 2019 at 10:44 pm

      Whipping cream for this cheesecake :).

      Best,
      Gemma.

  12. Veana on May 7, 2019 at 5:39 pm

    Hi Gemma! I was wondering what the proportions would be if I were to make this ney york style cheesecake in a mug?

  13. Fatima Cruz on May 2, 2019 at 10:21 pm

    What kind of cream should I use?

    • Gemma Stafford on May 4, 2019 at 2:18 pm

      You can use any type of cream for this recipe because it doesn’t need to be whipped.

      Hope this helps,
      Gemma.

  14. Kathy Stilo on April 25, 2019 at 4:26 pm

    I’m wondering if you have tried this recipe in the paper cups ( not muffin paper) . I would Like to make individual cheesecake cups for a bridal shower. Please help they are called simply baked paper cups.

    • Gemma Stafford on April 26, 2019 at 3:03 am

      Hi Kathy,
      I cannot see a reason not to do this. If the cups are designed for heat, that is not waxed, then they should work really well. I suggest you try a sample one minute recipe to test it. The timing may be different as the cup will not steal any of the energy. (https://www.biggerbolderbaking.com/gemmas-mug-meals/) any one from this list will help, there is a cheesecake one too,
      Gemma 🙂

  15. Ginny on April 21, 2019 at 6:50 am

    Thanks so much! My oven went out on me, right before Easter!! I have to cook my entire meal with crock pot and microwave. I didn’t know if you could do a cheese cake in the microwave and I see you did! So thanks so much!

    • Gemma Stafford on April 22, 2019 at 12:44 pm

      Oh my goodness, that’s the terrible timing! Great job on pulling it all off!

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