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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.

4.56 from 65 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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301 Comments

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  1. Tomer on January 3, 2019 at 1:39 pm

    Hey Gemma,
    I’ve tried this and it is delicious!
    But the cake really fell (is that the currect term?).. do you possibly know what I might have done wrong?

    Thanks,
    Tomer

    • Gemma Stafford on January 3, 2019 at 4:31 pm

      Hi there, this happens to the best of us you did nothing wrong, its just how the steam reacts with the cream cheese.

  2. Alice Levy on December 30, 2018 at 7:49 pm

    I had high hopes for this but it was a huge fail for me!

    • Gemma Stafford on December 30, 2018 at 8:37 pm

      Aw i am so sorry to hear that, what happened?

  3. Kim on December 30, 2018 at 2:49 pm

    Hi Gemma,
    Thank you for your amazing recipes and tips. I just ordered the pan…can’t wait to try making this in the microwave.
    Cheers,
    Kim

    • Gemma Stafford on December 30, 2018 at 8:43 pm

      It is my pleasure, enjoy!

  4. Alice on December 26, 2018 at 1:05 pm

    Dying to try this! Question I have is, fOr conventional cheesecakes I use a springform pan. I don’t have a springform silicon pan for the microwave snd was wondering how I would unmold the finished cake.

    • Gemma Stafford on December 30, 2018 at 9:20 pm

      If making this in the microwave you need to use the silicon pan otherwise it can be overcooked and stuck to the pan.

  5. marcus donnelly on December 18, 2018 at 2:40 pm

    Microwave for 2- 4 minutes, doing it in 45 second intervals, doing it at HALF power.
    Chill in the freezer for at least 30 minutes, until completely cool to the touch.

    • Gemma Stafford on December 18, 2018 at 5:11 pm

      Great tips! Thank you!

  6. Aliza on December 17, 2018 at 11:46 am

    Can I mix the filling by hand??

    Thanks

    Aliza

    • Gemma Stafford on December 18, 2018 at 2:47 am

      Hi Aliza,
      In the history of baking all of these processes we accomplished with rudimentary tools, a wooden spoon, a wire whisk/balloon whisk, a grater, forks, knives, determination and elbow grease. The elbow grease was the most important thing, for whipping/whisking in particular.
      All can be done with a little hard work,
      Gemma 🙂

  7. Aliza on December 17, 2018 at 11:36 am

    Hi Jemma,

    Can I mix the filling for the cheesecake by hand??

    Thanks

    Aliza

    • Gemma Stafford on December 18, 2018 at 2:44 am

      Hi Aliza,
      sure you can, that will be easy for you,
      Gemma 🙂

  8. Laura on December 6, 2018 at 11:39 pm

    Although I love baking, I’d never actually made a baked cheesecake before. It turned out really well despite certain substitutions (diy cream cheese and lower fat cream, plus I added a sour cream topping which I microwaved for another 1 minute to set). Taking it out of the silicone mould was a little tricky though, but it worked out in the end. I’ll definitely be making this again!

    • Gemma Stafford on December 8, 2018 at 3:15 am

      Hi Laura,
      I think I responded to this already, but just in case!
      Well done you, I love that you made the topping for this. If oyu can get paper liners for the molds that will help a lot. Other than that slice it, and remove one by one, that will be easier.
      Thank you for being in touch,
      Gemma 🙂

  9. crm12088 on December 5, 2018 at 12:41 pm

    How much unsweetened cocoa powder would you add to make it a chocolate cheesecake?

    Thanks!

    • Gemma Stafford on December 7, 2018 at 2:55 am

      Hi there,
      A tablespoon of sieved cocoa powder will do this for you. You will not need to adjust other ingredients at this level.
      I hope this is of help,
      Gemma 🙂

  10. Ethan Balentine on December 4, 2018 at 2:29 pm

    This shit blew up in my microwave!!!
    Amazing!

    • Gemma Stafford on December 4, 2018 at 4:35 pm

      Oh no, was your microwave on full powder?

  11. Pamela on November 25, 2018 at 11:26 am

    Gemma
    I have a question???
    My sil loved this cheesecake but her and my hubby are both diabetic so I was thinking of making this (again) with a nut crust and with a artificial sweetener. Any suggestions? Do you have any nut crusts in your recipes?
    Thanks

    • Gemma Stafford on November 26, 2018 at 2:57 am

      Hi Pamela,
      What a problem diabetes is, a tough one to get on top of, but perfectly possible too.
      This is one of Olivia’s recipes (https://www.biggerbolderbaking.com/gluten-free-pumpkin-pie/) with a nut crust.
      Many times Gluten Free recipes will also suit the needs of people with diabetes, always worth checking these out.
      We did not bake this in the microwave however, so I am not too sure how it will work for you. The cheesecake filling here wil also work in the oven though, and that is worth a try. you can pre-bake the crust for about 10 minutes at 180C/350F then add the filling and bring the temp back to 160C/320F. Then you need to watch it. You will know when it is set.
      I hope this is of help, it is tasty too!
      Gemma 🙂

  12. Pamelalynne on November 22, 2018 at 9:14 pm

    I had to try this cheesecake. It was intriguing to cook in the microwave. Well it’s am one who is here to say:
    It worked and it was a hit at Thanksgiving. No one could believe that it was made in the microwave in 5 min.
    I did put a sour cream layer on the top. 1 cup sour cream, 1-1/2 Tablespoons of sugar, and a teaspoon of vanilla.
    I didn’t get a picture cause they ate it too fast but I do have a picture for the chocolate bundt cake.
    Bravo Gemma. Another good one.

    • Gemma Stafford on November 23, 2018 at 7:28 am

      Hi Pamela,
      I saw your chocolate bundt cake, and it looked dark and delicious, thank you for sharing it here.
      I am delighted you managed the cheesecake, thank you for this lovely review. Thank you too for the frosting tip! very nice, I will have to try it too,
      Gemma 🙂

  13. Darlene Iris Dadula on November 20, 2018 at 1:49 am

    Hi Gemma, can I bake this recipe to oven?

  14. Kristina on November 18, 2018 at 12:37 pm

    Hi Gemma, so after receiving my microwave safe pan I had to give this a try, I didn’t have any graham crackers in the house so I put some ginger snaps cookies in the food processor to use as the crust….cannot wait to try this. I also have a 1200 watt microwave, I did cook in 2 minute intervals but thought mine needed an additional 30 seconds (total 4 minutes, 30 seconds). I also hope my crust wasn’t too wet and that it cooked off well in the microwave! I thought when I watched your video it showed you adding sour cream too and buttermilk….maybe that was another recipe. It looks fantastic and I’m putting it in the fridge now to cool thoroughly and enjoy later tonight! Thank you Gemma 😊🧡

    • Gemma Stafford on November 19, 2018 at 8:44 am

      😀 i’m delighted to hear that!

  15. Stephanie Rollins on November 18, 2018 at 12:23 pm

    How might I make this into a pumpkin cheesecake? Just add a can of pumpkin, cinnamon, all spice? Thank you!!!

    • Gemma Stafford on November 19, 2018 at 8:46 am

      Yes, great idea!

    • DablingD on November 22, 2018 at 10:55 am

      Added 12 ounces of pumpkin puree and spices and an extra egg. In my microwave it took 6 me minutes and is missing some of the cheesecake texture. I think next time I will tweak by adding some more cream cheese. But very tasty.

      • Gemma Stafford on November 23, 2018 at 3:44 am

        Hi there,
        Haha! that was a big change to the ingredients! good for you to try it, experience is the very best teacher. You are right, a bit more cream cheese may very well correct it for you. Carry on baking!
        Gemma 🙂

  16. Monica on November 17, 2018 at 7:50 pm

    Hi Gemma.. ur recipes r always amazing. Though i dont eat eggs but I get so much of inspiration for my bakery and so many new ideas. Pls can u help me with one thing.. in my cheese cake,i use leftover biscuits or broken biscuits as the base. Or i use marie biscuits. Problem is if i add little butter, the base scatters underneath when demoulded or when i slice the cake. If i add more butter, the crust becomes hard and just impossible to spice the cake. Sometimes the crust is left behind and the cake is on the fork. Its really disturbing. Pls help me out with this. Thanks.

    • Gemma Stafford on November 18, 2018 at 2:40 am

      Hi Monica,
      The issue is that Marie type cookies/biscuits cannot absorb the butter in the same way as a wholemeal biscuit, such as Graham crackers, or digestive biscuits. you need to unify the crumb, and this is not happening for you. Change the biscuit! It is not working for you.
      Digestive biscuits are commonly used for this too and unify well to form the crust without adding too much butter.
      I hope this helps, it is my best answer to this issue.
      Thank you for being in touch,
      Gemma 🙂

  17. Doris Patton on November 17, 2018 at 12:58 pm

    Where can I purchase silicone pan that you baked microwave cheesecake ?

    • Gemma Stafford on November 19, 2018 at 8:53 am

      You can get it on Amazon 🙂

  18. Pamelalynne on November 17, 2018 at 10:24 am

    Hi Gemma

    I just ordered the silicone pan to make this cheesecake. It will be here Monday.
    My question is could you add sour cream to the top of this cheesecake? There are some recipes that you do not have to bake again when you put it on top.
    Can’t wait to make this. Going to make for Thanksgiving along with your chocolates Bundt cake.

    • Gemma Stafford on November 19, 2018 at 8:56 am

      Hi there, i dont really think you need to for this recipe, but great question!

  19. 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 🙂

  20. 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.

          • Shikha on November 10, 2018 at 11:58 am

            Thankyou so much Gemma and Kevin… ur suggestion turned out to be perfect… I also used flax eggs as a substitute for eggs… and it just turned out great great and great… it was so yummy that my family didn’t even gave me the time to click a picture… I will sure post a picture the next time when I make it… flax egg gel is the best solution for egg substitute in a baked cheesecake… awaiting more amazing recipes of urs… Thanks

            • Gemma Stafford on November 12, 2018 at 7:12 pm

              I’m delighted to hear that, Shikha. Can’t wait to see your photo next time.

              Best,
              Gemma.



  21. 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 🙂

  22. 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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