Cheesecakes

5-Minute Microwave Cheesecake

4.45 from 118 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!

Gemma's Microwave Cheesecake Recipe

4.45 from 118 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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Comments & Reviews

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Tee
Guest
Tee
6 days ago

Hi
I really want to try this but my microwave oven is only a 700watt so how long would I need to put it in for .
Thanks.

Cookie Monster
Guest
Cookie Monster
10 days ago

What are the measurements for the same receipe but only for a single serving cheesecake in the microwave. I love your recipes especially your microwave brownies and apple crisp.

Zee
Guest
Zee
11 days ago

If I want to make blueberry cheese cake. I just have to put topping on the final prepared cheesecake. Or mix blueberry in the batter also?
And one more thing. Is there any difference in New York style cheesecake or other cheesescake.
Because the cake which I like is white in colour and this is urdu..

Chef Tomasso
Guest
Chef Tomasso
1 month ago

Disappointed: It does not elevate to the level to be considered a cheesecake. I thought sprinkle some shredded coconut on top and it is very definitely a Coconut Custard Pie. Its dominated by egg, sugar and vanilla (one teaspoon would due) one cannot even taste the “Cheese” as in cake… No the consistency is that of an oversweet egg custard. Too” moist” to be in a cake category.. The recipe was followed to a TEE…10 minute refrigeration of the crust which you do not say but imply is DEFINATELY not enough.. more like a half hour..2 pieces of crust separated… Read more »

Kaushik
Guest
Kaushik
1 month ago

Hi Gemma, I’ve made this recipe several times before with no issues but today when I added the cream and continued mixing, the fat started separating from the batter and it became quite runny. Any insights into where it could have gone wrong?

Cathz
Member
Cathz
2 months ago

Hi gemma! Thank you for the recipe, so excited to try it! Can i use yogurt instead of cream?

Kirara26
Member
Kirara26
3 months ago

Hi Gemma! Thank you so much for this recipe, it was great. I only made a small tweak since I made it for a fundraiser and I wanted it to be a bit bigger/taller. I’ve increased the amount of cream cheese by 100gr, which made me add 1/3 cup extra sugar and around 70ml more cream. Also, added an extra egg. Cake came out fantastic, just needed a few extra minutes in the microwave as proportions changed. Oh! And I added 2tsp of Dutch cocoa powder to the biscuit base to give it a nice chocolaty-edge but not overpowering the… Read more »

Bella
Guest
Bella
3 months ago

Dear Gemma, I was really skeptical about this recipe, but I went out and bought the silicone cake pan anyway. I added a tablespoon of cocoa like you suggested, and added fresh blueberries to the mix. Aside from the cake, I feel like I need to eat my own words, because I may have been skeptical before, but I’m thoroughly convinced now that you’re a Baking Goddess! This recipe was so easy to put together. Because I used blueberries, and my cream was low-fat, my batter was a bit more runny, so I left it in the microwave for 12… Read more »

Claudia Acosta
Guest
Claudia Acosta
3 months ago

Please Gemma, try the BiggerBolderBakig’ twist on this new Cookie Stuffed Cinnamon Rolls . They look amazing and I know that you can really improved the recipe, besides the time in the oven for the two doughs is very tricky.

A.k
Guest
A.k
4 months ago

Ok flavor Ordered the silicone pan right away I could tell it wasn’t perfectly round as with a traditional cheesecake pan.Sides were bent which means the cake was going to be deformed. Nevertheless I proceeded with the recipe.Took 10 mnts not 5. When it was time to take it out of the pan it was definitely not as easy as shown on the video. And if one pays close attention to the video you can see they don’t show every step.Goes from pulling sides down and on the plate. The video is definitely clipped If you spend time to make… Read more »

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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