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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.

4.52 from 94 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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382 Comments

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  1. 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.

  2. 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.

  3. 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.

  4. 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?

  5. 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.

  6. 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 🙂

  7. 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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