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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 this recipe for my 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!

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.

 

5.0 from 2 reviews
Microwave Cheesecake
 
Prep time
Total time
 
Author:
Serves: 10-12
Ingredients
  • Crust:
  • 1¾ cups (4oz/120g) 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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56 Comments

  1. Ingy kamel on November 20, 2017 at 10:03 am

    Hi Gemma,
    I’d like to ask you if I would like to try this recipe but I don’t have a microwave .. can I use oven instead ? And if so how long it would take and the heat should be preset on … °c ?
    And does it need to be cooked in a warm water bath .
    Thanks for everything 💌💝

    • Gemma Stafford on November 21, 2017 at 7:58 am

      Hi there,
      Yes, this is a baked cheesecake, will work well in the oven too. Bake at 160C/320F for about 40 minutes.
      Hope this works well for you,
      Gemma 🙂

  2. Sue on November 19, 2017 at 4:19 pm

    I MADE THIS CHEESE CAKE TODAY IN THE MICRO WHAT A WASTE OF ALL MY INGREDIENTS IT ABSOLUTELY DID NOT TURN OUT THE ONLY DIFFERENCE I DID WAS USED ERITHYTOL FOR SUGAR I COOKED IT FOR ABOUT 12 MINUTES AND IT LIKE BOILED INSTEAD OF COOK WHEN CHECKING SEVERAL2 MINUTE INTERVALS IT LOOK LIKE THE CREAM WAS BOILING WHAT COULD HAVE GONE WRONG MY MICRO IS 1000POWER

    • Gemma Stafford on November 20, 2017 at 9:38 am

      Hi Sue,

      It sounds like your cheesecake got too hot if it was boiling. Did you actually see it boil?? it really shouldn’t have done that and that will leave you with an over cooked cheesecake.

      Next time maybe let is rest in between the 2 minutes so it does not over heat.

      Hope this helps,
      Gemma.

      • Sue on November 20, 2017 at 9:51 am

        Thank you for the quick response. So I take it from your response it wasn’t the sugar I used. I think next time though i”ll just bake in the oven ingredients are too expensive to waste if it doesn’the turn out

  3. Charlotte on November 18, 2017 at 7:15 pm

    Hello gemma 😊 my microwave has 700w. How many minutes should i cook the cheesecake? Thank you!

    • Gemma Stafford on November 19, 2017 at 2:58 am

      Hi Charlotte,
      I cannot be specific about this. Technology is different from microwave to microwave. You will need to monitor it.
      Bake for 4 minutes, check it, continue in one minute bursts. When it is baked it will feel firm to the touch. It should still have a little wobble, and will continue to set up when left to stand.
      I hope this helps,
      Gemma 🙂

  4. sharon skrypek on November 17, 2017 at 5:46 pm

    hi gemma may i use an 8” glass pie plate for the micro cheeecske?

    • Gemma Stafford on November 18, 2017 at 6:29 am

      Hi Sharon,
      Yes, that is ideal,
      Gemma 🙂

  5. Autushi Aurpi on November 16, 2017 at 8:17 pm

    What can i alter to make it a keto diet dessert

    • Gemma Stafford on November 17, 2017 at 1:10 am

      Hi there,
      This is a high fat, low carb dessert. Their is sufficient protein from the egg. If you use all full fat ingredients it will help.
      Do research the keto diet, it has specific applications, for medical reasons. Satisfy yourself about this,
      Gemma 🙂

  6. BoltWiz1973 on November 16, 2017 at 10:56 am

    Hi Gemma.
    Could I use ramekins in place of the pie pan?

    • Gemma Stafford on November 17, 2017 at 2:17 am

      Hi there,
      Yes! do take care with the timing. It should be barely firm to the touch on top, and still have a little wobble.
      Hope this is of help,
      Gemma 🙂

  7. Farilyn on November 16, 2017 at 7:53 am

    Hi Gemma,
    I found the same silicone mold that you used in this recipe, I haven’t had a chance to use it yet but I’m eager to get going, the idea of baking my cheesecake in the microwave is quite exciting since I’ve never done that, after reading and googling about the silicone molds, I see there are different opinions about whether or not to Greece your silicone mold, what are your thoughts? Grease or not to Grease. I also got the cupcakes silicone mold and was wondering if I should grease that as well.
    Thanks

    • Gemma Stafford on November 16, 2017 at 8:23 am

      Hi there,
      I would usually give just a little rub of a clear oil, or butter to any pan I use. I know they say it is unnecessary, but just in case!
      Good for you, I hope you enjoy using this pan for lots of things,
      Gemma 🙂

  8. Linda on November 15, 2017 at 12:56 am

    Thank you at last 🙂 Cheese cake my absolute favorite!
    And now so much easier

    • Gemma Stafford on November 15, 2017 at 2:11 am

      Hi Linda,
      Good, I am happy that this recipe will suit you. Thank you for being in touch,
      Gemma 🙂

  9. aimz2688 on November 14, 2017 at 6:04 pm

    will the way the cheesecake turns out differ whether you microwave for 5 minutes or bake it for 40 minutes as you stated in previous comments, and is the recipe for baking it exactly the same as this

    • Gemma Stafford on November 15, 2017 at 3:09 am

      Hi Amiz,
      Oven baked food will be different to microwave baked foods, as the method of baking is different!
      Food baked in an oven is baked by convection heat, transferring the heat fron the outside of the food to the inside.
      Microwaves bake by vibrating the water/fat/sugar molecules of the food to generate heat, which transfers through the food.
      The browning in a convection oven too changes the flavor of the food! Lots of differences really.
      Bake in an oven at 160C/320F, for 40 minutes or so. You will need to monitor the bake, keep an eye on it. When it is baked it will feel firm to the touch, but have a slight wobble too. It will firm up as it cools.
      I hope this helps you,
      Gemma 🙂

  10. Yashita Bhushan on November 13, 2017 at 6:58 am

    Hi Gemma
    Can I make this recipe in an oven ?

    • Gemma Stafford on November 14, 2017 at 6:02 am

      Sure you can, this will bake really well. Temperature 160C/320F for about 40 minutes.
      It is really a basic New York style cheesecake,
      Gemma 🙂

  11. Natalie on November 13, 2017 at 1:30 am

    Hello Gemma!
    This looks simply amazing! Now, not to disrupt the whole microwaving idea, how long’d it take to cook this in the oven?
    The reason asking – my microwave just died a couple of days ago (talk about luck!) and while I’m getting it into the safe hands of smart people who should fix it, I’d like to use the recipe for ordinary baking.
    Going through the comments, I’m glad others have already asked about the decreased fat option, I also want to try the yogurt instead of cream as I’m on reduced/zero fat diet.
    Thanks in advance!
    Nat

    • Gemma Stafford on November 14, 2017 at 6:12 am

      Hi Natalie,
      Poor you, that is a pain, hate when that happens!
      You can bake this in an oven 160C/320F for about 40 mins.
      It is doable to change the cream for yogurt, but you should keep the eggs. The eggs here for thickening, like a custard. You should also use a Greek, or Strained natural yogurt, not a regular one as there will be too much ‘water’ content.
      I think you can replace it like for like with the cream. It is certainly worth a try!
      happy baking, and let us know how it works for you,
      Gemma 🙂

      • Natalie on November 21, 2017 at 1:53 am

        Thanks, Gemma! Sounds like someone’s going to be baking this guy soon 🙂 My microwave’s still with the repairs team, it’s such an underrated kitchen piece isn’t it. We just take it for granted that it’s always there! Thanks again!

        • Gemma Stafford on November 21, 2017 at 7:03 am

          Haha! Natalie, I am with you! The only time I was without a microwave I kept on walking towards its’ spot with a bowl in my hand, wondering what I was doing!! We use it way more than we know! I hope he sorts it for you, otherwise it will have to Santa 🙂

    • AnNaumi Naoumi on November 14, 2017 at 6:56 am

      Hai gemma
      where can I buy the equipment ?
      cheese cake

      • Gemma Stafford on November 15, 2017 at 3:27 am

        Hi there,
        Here is the link to the one I used.
        (http://amzn.to/2hI5e33) this is a really special one, perfect for me because I use these all of the time.
        There are other ways to do this too, use an oven proof glass or ceramic pan, or microwave safe pan (http://amzn.to/2msHm8D). Do a little research to find one suitable for you!
        Gemma 🙂

  12. Insia on November 12, 2017 at 7:55 pm

    Hi Gemma.
    My cheesecakes hardly come out well. But looking at this recipe, I’m pretty hopeful. Now here’s the glitch.
    I don’t have a microwave safe round mould. Can I just use my usual Springform pan and bake it at the lowest for 5 minutes or less?

    • Gemma Stafford on November 13, 2017 at 12:45 am

      Hi there,
      NO! Most microwave ovens will not take a metal pan. Microwaves bake by vibrating the molecules in the food to generate heat. In order to do that they need to be able to penetrate the baking pan. Many oven proof glass bowls, and some suitable plastics will do this, and of course there are some special microwave pans too.
      Do check your instruction book too. Your microwave may have a different technology.
      Thank you for this question,
      Gemma 🙂

  13. Madhura Ghan on November 12, 2017 at 6:29 pm

    Hi Gemma! This recipe is just what I needed when I had Cream cheese left! I have a few questions , what were the dimensions of the microwave pan you used? Also my microwave is a 900 watts one, so how long would I need to keep the Cheesecake in? And lastly, was curious , would a kiwi compote taste good with this Cheesecake? Cause I have a lotta kiwis left and wanted to use them before they go bad. Can’t wait to try this out!

    • Gemma Stafford on November 13, 2017 at 12:54 am

      Hi there,
      First of all I think a Kiwi compote would be lovely with anything really! It does not work well with gelatin, but other than that have it with everything.
      (http://amzn.to/2hI5e33) here is the link to the pans I used. An 8 inch pan will work very well for this, you can also use an oven proof glass bowl, such as pyrex.
      Thank you for being with us,
      Gemma 🙂

  14. teonash on November 11, 2017 at 6:44 pm

    Hi gemma, can i make this in a mug? Or like a solo serving?

  15. Elizabeth on November 11, 2017 at 1:08 pm

    Hi there Gemma

    This cheesecake looks awesome.

    I would like to tweak this recipe to make it sugar free and reduce the fat content. My thoughts are as follows:

    Replace cream with 1/3 milk
    Replace sugar with sweetener of choice
    Add some lemon rind and juice

    Is it possible to add lemon juice without the eggs curdling ? I hope this is possible.

    Looking forward to your response.

    Thanks
    Liz

    • Gemma Stafford on November 12, 2017 at 3:12 am

      Hi Elizabeth,
      I think this will be a problem! The milk will not replace the cream in this recipe. you could try natural yogurt! this will give you a sharp flavor too. I would prefer to use the zest of lemon, it has all of the flavor, and will not upset the balance. It will be a bit of an experiment! Do let us know if you try it,
      Gemma 🙂

  16. Tina Stewart on November 11, 2017 at 8:28 am

    My microwave is 1700 watts. Your recipe is based on your microwave which is 1200 watts. So because my wattage is higher, does the cooking time according to your recipe change? I’ve never made a cheesecake before so I really want to try it, I just don’t want to over cook it or under cook it.

    Also, a couple of questions about the Crazy Dough. For the Braided Nutella Bread can you put walnuts in the recipe or will that mess it up? If yes, how much can I add? How long can the Crazy Dough last for in the freezer? I want to try it for different recipes you have but I wanted to make a big batch of dough and split it up and freeze it for later.

    Please help, I totally your YouTube videos, they’re amazing!!!!

    • Gemma Stafford on November 12, 2017 at 3:35 am

      Hi Tina,
      Last things first! you can make a batch of this dough, freeze it in portions, remove and use it as you wish. you can add what you like to this really, and chopped walnuts will be good.
      Microwave cooking is based on wattage, and what you adjust then is the percentage of the power you will use for a recipe. 1700 watt is a very high wattage for a domestic microwave. I think I would bake this cheesecake at 75% of the power, that would be medium high. This will take it back to about 1200 watt.
      Try it, I think it will be best baked more slowly,
      Gemma 🙂

  17. Diana on November 11, 2017 at 1:35 am

    Hi Gemma! This is very nice recipe! I’m quite confuse with the recipe. What kind of cream did you use?Is it whipping cream or cooking cream or full cream milk or etc? So sorry. I am a beginner.. really need your help. Thanks!!

    • Gemma Stafford on November 11, 2017 at 2:26 am

      Hi Diana,
      I use fresh dairy cream for all of my desserts. Fresh dairy cream comes from cows milk. It is usually found in the chill cabinet in your store or market. It will spoil if left at room temperature for even a short time, and in the fridge in a few days. Fresh dairy cream will whip from about 35% fat content. This is usually labeled double cream. Heavy cream will be about 49% fat content, and will whip up quicker than double cream. This is what I use for most of my recipes. My ice cream recipe will not work with anything other than this fresh dairy cream. I some places, and these are usually places where they do not have a dairy industry you will not find this product. Manufactured alternatives, while they are good for some things, will not work for my ice cream recipe. I hope this is of help.
      Gemma 🙂

  18. Anjuman Islam Pushon on November 10, 2017 at 12:32 pm

    Hi Gemma.
    I am from Bangladesh and I am a big fan of yours. I loved all your microwave recipes but I couldn’t try them as I couldn’t find any ’round silicon mold’ in here. Amazon or any other websites don’t provide shipment too. So can u tell me any other replacement for it?

    • Gemma Stafford on November 11, 2017 at 7:18 am

      hi there,
      You can use an oven/microwave proof glass or ceramic bowl. you amy be able to find a ‘Pyrex’ bowl, that will do it,
      thank you for being in touch,
      Gemma 🙂

  19. Rajalakshmi on November 10, 2017 at 12:24 pm

    Hi i love ur cooking i need subsitute for egg in this recipe other than flax seed

    • Gemma Stafford on November 11, 2017 at 7:25 am

      Hi there,
      It may be better to use a thickening agent to set this up. Really what it is is a type of custard. On reflection I wonder if cornflour/cornstarch may be a good alternative for this. I think 1/4 cup/1oz/28g would do this for you. You would need to slake it, that is blend it in a little cream before adding it to the batter. It is worth a shot!
      Gemma 🙂

  20. Raksha Raut on November 10, 2017 at 3:32 am

    Hi Gemma
    Thank you for sharing such a wonderful recipes.. I like your simple and easy way of making dishes within minutes.
    Your language and expression makes it easier to understand.
    All the best.

    • Gemma Stafford on November 11, 2017 at 7:51 am

      Thank you, that is very kind,
      Gemma 🙂

  21. karlacals on November 10, 2017 at 3:01 am

    HELLO GEMMA I CAN’T BELIEVE YOU MAKE IT A VERY BIG HIT I JUST HOPE THAT I CAN MAKE THIS SOMEDAY! ALSO I FORGOT YOUR EMAIL CAN YOU SEND ME YOUR EMAIL? LIKE TAG IT?

    • Gemma Stafford on November 11, 2017 at 7:53 am

      Hi Karla,
      my email is here, at the bottom of the website.
      Thank you for your suggestion, I will take a look when I get a moment,
      Gemma 🙂

  22. Melanie Leon on November 9, 2017 at 7:03 pm

    Love it.

  23. Melanie Leon on November 9, 2017 at 7:02 pm

    This recipe is a blast. Gemma I love how you cook it’s amazing. I was wondering if you other types of cakes or pies that use crust.
    _
    Melanie

    • Gemma Stafford on November 10, 2017 at 1:20 am

      Hi Melanie,
      I am not sure what you mean!
      You will find all of the cheesecake recipes here (https://www.biggerbolderbaking.com/?s=Cheesecake). There are pie crust recipes too, and the search bar is very useful. Take a look through the website.
      Good to have you with us,
      Gemma 🙂

  24. Joy on November 9, 2017 at 12:43 pm

    Can you bake the Microwave Cheesecake in a silicone round pan?

    • Gemma Stafford on November 10, 2017 at 1:33 am

      Hi Joy,
      Yes, it will be perfect,
      Gemma 🙂

  25. Maaz on November 9, 2017 at 8:53 am

    this recipe is incredible and insane , i mean you get a fully new york style cheesecake in less than five minute ,thank you sooooooooooo much for this recipe , i cant wait to try it out , i just had a small question , i have a cooking competition coming up this week and i have to make a pineapple based dessert , would pineapple cheesecake sound and taste good?

    • Gemma Stafford on November 10, 2017 at 1:54 am

      Hi there,
      Pineapple is a wonderful fruit. For a cheesecake it is probably best served fresh, or as a glaze.
      I think I would make an upside down cake. As I am not clear if you have fresh or canned pineapple, I cannot advise further.
      Google a recipe for this, stating the type of pineapple.
      you can use any cake batter for the top of this. My (https://www.biggerbolderbaking.com/crazy-cupcakes/) would be great for this, and you could make individual ones too. Have fun above all,
      Gemma 🙂

      • Michele on November 10, 2017 at 11:28 am

        Pineapple cheesecake sounds so good! I was thinking that if using can pineapple, using well-drained, crushed pineapple would be great in the batter. It would also be great for making a glaze, wouldn’t it? Or, how about fresh pineapple, diced into small bite-sized pieces and folded into the batter right before baking? Just a couple ideas that popped in my head. Anyway, I can’t wait to try this! I adore baked, New York style cheesecake and would make it all the time during the holidays. I had a great mocha flavor recipe that was always a hit! Thanks for this recipe, Gemma and Maaz, thanks for putting the pineapple idea out there!

        • Gemma Stafford on November 11, 2017 at 7:27 am

          Hi Michele,
          Fresh will always be better than canned, the flavor will be better, though the texture will be different.
          A glaze is a lovely thing, crushed pineapple would be delicious as a topping for this. have fun with it!
          Thank you for being in touch,
          Gemma 🙂

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