Cheesecakes

5-Minute Microwave Cheesecake

4.58 from 234 votes
Make a traditional baked New York Cheesecake in about 5 minutes with my Microwave Cheesecake recipe for amazing, creamy baked flavor with less fuss.
Microwave 'Baked' Cheesecake - Yes, you read it right, a whole Cheesecake MADE IN THE MICROWAVE!!!!

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.

Watch The Recipe Video!

Microwave Cheesecake Recipe

4.58 from 234 votes
Make a traditional baked New York Cheesecake in about 5 minutes with my Microwave Cheesecake recipe for amazing, creamy baked flavor with less fuss.
Author: Gemma Stafford
Servings: 10 -12
Prep Time 20 mins
Total Time 20 mins
Make a traditional baked New York Cheesecake in about 5 minutes with my Microwave Cheesecake recipe for amazing, creamy baked flavor with less fuss.
Author: Gemma Stafford
Servings: 10 -12

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

  • 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.
  • 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.
  • 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.
  • Lastly, add the eggs one at a time allowing to fulling incorporate between each addition.
  • Pour cheesecake filling over refrigerated crust. Tap on the counter to insure the top is even.
  • 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)
  • 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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Hanan hamze
Hanan hamze
8 months ago

Hi Gemma! I love your recipes.. I don’t have microwave,is it possible to use oven? And at what temperature and for how long should I bake it ?

Piyush
Piyush
5 months ago

Can I use milk instead of Cream??

Ileana
Ileana
3 months ago

Im almost ten and I’ve been wanting to be a passterie chef for years you really help me achieve that goal. I made it yesterday for me and my family I used something different for the cream but its still amazing I love your recipes gemma!😍😍

Karren
Karren
4 months ago

Can I substitute Stevia for the 3/4 cup white (death) sugar?? Otherwise I love this recipe! Cheers

Camille Ramirez
Camille Ramirez
11 months ago

Hello i just wanna ask how many minutes should i bake the cheesecake on the oven if the microwave is only 900w

Sonali W
4 months ago

Hi Gemma, the cheesecake was amazing! I made a big one ( took about 5 mins to cook) and 6 mini cheesecake bites from the remaining batter ( about 1 min cooking time). Added some lemon zest to the cream cheese. Will definitely make this for when we entertain!

Kajori
4 days ago

Hi Gemma. Thanks for this perfect recipe and tons of inspiration. Cheesecakes are a favourite but I always prefer no-bake versions because i have a microwave and not an oven and i feared cracking the cake. Due to the step by step cooking process, i could keep a check and stop just when done! Something I had no idea is even possible! It came out so rich in taste..one of my best till date!! Love from India..take care!

Last edited 4 days ago by Kajori
Mely G. Liangco
Mely G. Liangco
13 days ago

Hi Gemma tried the cheesecake twice and baked in the oven, but it’s only an inch high. It’s so good. Thank you.

Angela
27 days ago

Hi Gemma, thank you for the recipes. Is it possible to add flour to the cheesecake like in a lot of new york style recipes? I would like the flour in there but don’t know how much and if it will work. Thank you. An

Fiona Lopes
Fiona Lopes
1 month ago

Hi Gemma. I just love your recipes. They turn out just perfect. Can you please tell me about the baking time for convection oven and what settings to use.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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