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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.

4.6 from 8 reviews
Microwave Cheesecake
 
Prep time
Total time
 
Author:
Serves: 10-12
Ingredients
  • Crust:
  • 1¾ cups (7½ oz/210g) graham cracker crumbs
  • 8 tablespoons (4oz/120g) butter, melted
    Filling:
  • 1 cup (8oz/240g) cream cheese, room temperature
  • ¾ cup (6oz/180g) sugar
  • 2 teaspoons vanilla extract
  • ⅔ 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. ¼ 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.
Notes
To replace the egg try a flax egg.

Make My 3-Layer Microwave Cake

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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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172 Comments

  1. Robert Kabbabe on May 11, 2018 at 11:44 pm

    Instead of cream can I use 2% milk?

    • Gemma Stafford on May 12, 2018 at 3:01 am

      Hi Robert,
      Not so much! The fat in the cream helps to set up the bake. That is not to say that you could run a little experiment, but I do not think it will come together for you.
      Let me know if you try it,
      Gemma 🙂

  2. Aanchal on May 8, 2018 at 6:17 am

    Hi Gemma
    I was thinking of making this microwave cheesecake since a long time but never got my hands on creamcheese near my place until Yesterday. But i dont have a hand mixer, not even a whisk. What i do have is a hand blender and spoon&fork.. will it work it i mix it with either of this?? Also since u mentioned 2-3 minutes of hand mixer, does the time change with the change of method?
    And i am not from a English speaking place so its confusing for me. Correct me if i am wrong but by cornflour and flax egg, u mean use either of them ? I would have loved to use a banana but i doubt it will mess the plain vanilla flavour of the cake.
    Thanks a lot in advance
    Big fan of your eggless mug recipes since years i cant remember ❤️❤️

    • Aanchal on May 8, 2018 at 11:17 pm

      Hi Gemma
      I was thinking of making this microwave cheesecake since a long time but never got my hands on creamcheese near my place until Yesterday. But i dont have a hand mixer, not even a whisk. What i do have is a hand blender and spoon&fork.. will it work it i mix it with either of this?? Also since u mentioned 2-3 minutes of hand mixer, does the time change with the change of method?
      And i am not from a English speaking place so its confusing for me. Correct me if i am wrong but by cornflour and flax egg, u mean use either of them ? I would have loved to use a banana but i doubt it will mess the plain vanilla flavour of the cake.
      Thanks a lot in advance
      Big fan of your eggless mug recipes since years i cant remember ❤️❤️

      • Gemma Stafford on May 9, 2018 at 12:12 pm

        Hi there,
        When you think about it, these recipes were made long before there were electric whisks! Do not be put off. Use the fork to break up the cheese and to whisk the cream, the spoon to beat it all together. This is what I tell you about egg substitutes for this type of recipe:
        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. ¼ 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.
        I hope you like this recipe,
        Gemma 🙂

    • Gemma Stafford on May 9, 2018 at 2:46 pm

      Hi there,
      Forgive me if am answering this twice.
      Before there were electric mixers there were spoons an forks. you can break up the cheese with the fork, and beat the mix with the spoon. You can use a glass jar to whip cream too, but do not turn it to butter!
      It will look right when it is done, but two minutes, then a rest, then two, a rest and two more should have oyu just right, you will need to try it.
      I did already tell you that cornstarch will be best for this recipe, flax egg will not do it, and banana will not be effective either. It is like a custard and needs to be set.
      I hope this helps,
      Gemma 🙂

  3. auntychrissy on May 7, 2018 at 11:35 pm

    Wow, this really works! Thank you, thank you Gemma xo. We live and travel in a caravan which doesnt have an oven so I am always looking for microwave recipes. So recently when on a camping trip with friends, I impressed everyone by wipping this up for dessert.

    • Gemma Stafford on May 8, 2018 at 4:41 am

      Hi there,
      Good for you!
      How lovely to be enjoying this way of having a vacation too. Well done you, I am happy this worked well for you,
      Gemma 😉

  4. Emily on May 4, 2018 at 12:05 pm

    Hello,
    This recipe calls for cream. Would it work if I use heavy whipping cream. Thanks!

    • Gemma Stafford on May 5, 2018 at 12:15 pm

      Hi Emily,
      Yes! this is exactly right for this,
      Gemma 🙂

    • kkAvenue on May 18, 2018 at 9:03 pm

      Hi Gemma,
      Love cheesecake! Started following you and so delighted to try your recipes.
      For a healthier version, would an oat based crust would work for cheesecake, instead of graham made crust? Thanks.

      • Gemma Stafford on May 18, 2018 at 11:28 pm

        Hi,

        for sure, oat cookies would work great!!!

        Best,
        Gemma.

        • Ledz on May 18, 2018 at 11:35 pm

          How do you suggest to make the oat based? Love to hear your thoughts. Thanks.

          All the best,
          Ledz

          • Gemma Stafford on May 19, 2018 at 12:09 am

            Hi Ledz,

            You can buy or make oat cookies and blend them up with butter for the crust.

            Best,
            Gemma.



  5. Merrie Wiley on April 23, 2018 at 4:30 pm

    What temperature do you cook the 5 Minute Microwave Cheesecake on? High? Medium? Low?

    • Gemma Stafford on April 23, 2018 at 8:14 pm

      Hi Merrie,

      My microwave is 1200watt which is high. If you have a medium setting option you can try that. I only have high.

      Gemma.

  6. Ira on April 22, 2018 at 5:49 pm

    Hi Gemma
    Thank you for sharing this awesome recipe. I can’t wait to try it soon.. thank you again. I love all your cooking here

    • Gemma Stafford on April 23, 2018 at 2:15 am

      Hi Ira,
      Thank you so much for your ind words. I appreciate your kind support,
      Gemma 🙂

  7. Mait on April 21, 2018 at 11:40 pm

    Hi Gemma,
    I am Mait from India.
    Can you please mention at what Temperature, this cheesecake should be made in a Convection microwave?

    • Gemma Stafford on April 22, 2018 at 3:06 am

      hi Mait,
      This recipe is designed for the microwave oven, without the convection oven selected.
      You can use the convection oven for this if you wish, and then it will be 325F/160C.
      you will know when it is done as it will feel firm to the touch at the sides and giggle in the middle. Switch off the oven and allow it to sit for a few minutes, then remove to room temperature, it will continue to set up until it is cold.
      I hope this is help, thank you for being in touch,
      Gemma 🙂

      • Binu on April 22, 2018 at 7:39 am

        Hello, wanted to try this cheese cake. I had the same question.If I were to bake in an OTG, should I bake at the above temperature 160C? Any idea for how long?Do I need a water-bath , like in your Japanese cheese cake recipe? This would be my first time baking cheese cakes, hence asking. TIA.

        • Gemma Stafford on April 23, 2018 at 11:15 am

          hi Binu,
          the problem with an OTG is that the food gets very near the elements, which can result in over-baked tops and bottoms, and under-baked centers.
          So, I suggest you preheat to the required temperature, 160C is a good starting point, then watch it, be prepared to turn it down further if is is baking too quickly. Remember this type ofbake is a bit like a custard, take it easy. I cannot advise as well as I wish to as these ovens vary so much. Do read your instruction book carefully too. Use a water bath if you wish, it will keep the bake cool, but it will not prevent the top over-baking!
          Gemma 😉

  8. Shamira on April 1, 2018 at 6:53 pm

    Hi! Thank you, for this wonderful recipe.
    I love any type of Cheesecake. Even i don’t have oven.

    I hope you can bake lasagna, one of my best favorite.

    more power,
    God Bless!

  9. Louise K on March 31, 2018 at 10:11 pm

    You don’t say what size pan to use, is it 8 or 9 inches, or doesn’t it matter?

    • Gemma Stafford on April 1, 2018 at 11:18 am

      Hi Louise,

      The pan is 8 inches but you can also use a 9 inch if that is what you have. It doesn’t matter.

      Gemma 🙂

  10. Nabila on March 30, 2018 at 3:00 am

    Hi Gemma,
    This is Nabila Chowdhury from Bangladesh.I am a big fan of yours. I tried your scones recipe and turned out perfect. In this Chesses cake you have added cream. Could you please share how to make cream easily at home as cream is very expensive here. May God help you in your endeavors.

    Thank you

    • Gemma Stafford on March 30, 2018 at 4:10 am

      Hi Nabila,
      Thank you for your kind blessings, I appreciate them.
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes. It is not possible to make this cream, it is separated from the cows milk. buffalo milk produces a great cream too, and that may be more readily available to you.
      Other than that you will need to find a cream which can be set with gelatin or agar agar. You will need to be familar with agar as I tend to use gelatin. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Gemma 🙂

  11. Esther on March 23, 2018 at 8:38 pm

    WOW!! I made this this evening and it was amazing!! I read through the reviews cause I was concerned about not having cream, so I combined all of the recommendations! I used 1/3C of sour cream, 1/3C of milk & added 1/4C of corn starch mixed with milk to get the stiffness I prefer in cheesecake vs custard. It really paid off. I put lemon zest also. Thanks for this recipe it’s brilliant! The crust is amazing also. Added 2 TBS of sugar with the melted butter.

    • Gemma Stafford on March 24, 2018 at 3:35 am

      Wow!
      So very well done to you, you are a food scientist! Really it does help to understand what makes things work. Keep a recipe book by your chair and read it, it really helps to inform your thinking when it comes to baking. You clearly just know! Well done, that is the idea.
      For people who do not know what cornstarch is it is also called cornflour, and in its absence you can use plain flour/all purpose flour/rice flour/coconut flour/potato starch to get a really good set and texture.
      Thank you for opening this discussion,
      Gemma 🙂

      • Esther on March 31, 2018 at 9:47 pm

        I’ve made 2 batches today one with coconut extract and 1/4 cup of organic coconut flakes, topped with my pineapple filling; which is just crushed pineapple, corn starch and sugar. It tasted like coconut cream pie! Or piña colada. The other batch with lemon extract, lemon curd and lemon zest. SO delicious. Thanks again! I’ve been sharing lot’s of cheesecake with family and friends and they all love it! I can’t wait to try out more flavors, I’m going to attempt a peach one next, I have these wonderful flavor concentrates and the possibilities are endless.

        • Gemma Stafford on April 2, 2018 at 6:01 am

          Well done you!
          That really does sound delicious. Thank you for sharing these ideas with us, and with other Bold Bakers, I appreciate it.
          Thank you for being with us,
          Gemma 🙂

      • Sherrie on April 24, 2018 at 11:25 am

        I was wondering what type of cream is supposed to be used?

        • Gemma Stafford on April 25, 2018 at 1:56 pm

          This cream Sherrie doesn’t have to be whipping cream, it can be any regular table cream or pouring cream.

          Gemma.

  12. Kiki Damayanto-Amar on March 23, 2018 at 12:19 am

    Hi Gemma… I have cream cheese & yogurt in my fridge right now. Can I replace cream with yogurt? Because you used sour cream/yogurt in 1 minute microwave cheesecake recipes. If so can you suggest the measurement?

    • Gemma Stafford on March 23, 2018 at 3:25 am

      Hi there,
      Yes, in cheesecake I have done this, and it is good!
      You need to get the volume the same as the recipe, so the same measure of yogurt as cream, it is not so rich, but it works well.
      I would add a tablespoon of flour to this, cream tends to thicken the mix, so it may need a little help. I think it is worth a try! You could try a mug sized version first, recipe here (https://www.biggerbolderbaking.com/microwave-cheesecakes/).
      Gemma 🙂

  13. danielle on March 21, 2018 at 7:44 am

    hi i don’t have any cookies can i make a crust with almond meal?

    • Gemma Stafford on March 22, 2018 at 5:17 am

      Hi Daniele,
      Yes, Almond meal,flour and a little butter, you can bake this off before you add the cheesecake batter. Do it in the cup/bowl, check it as it bakes. This will be a littel experiment for you. 1 tablespoon flour, 1 tablespoon almond flour, 1 tablespoon sugar, 1 tablespoon butter. This may be a lot for one recipe, but you can cut it down, there are three teaspoons in a tablespoon! This will be your own recipe, try it!
      Gemma 🙂

  14. Temitokpe on March 18, 2018 at 10:32 pm

    Hello Gemma ..so I was wondering if I could use a springform pan for the cheescake recipe???..😙

    • Gemma Stafford on March 19, 2018 at 9:22 am

      Hi there,
      Only if you can use it in the microwave. You cannot use metal in the microwave, but you probably know that. Silicon/ceramic/oven proof glass are best,
      Gemma 🙂

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