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Microwave Cheesecakes - Make delicious cheesecakes in about a minute!

1 Minute Microwave Cheesecakes

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Hi Bold Bakers!

We are stepping up our mug cake game this week with quick and easy single serving Microwave Cheesecakes. Yes, it is true and it is even easier than making the mug cakes. There is no mixer needed, they cook under 1 minute and there is a flavor for everyone.

The cheesecakes cook very differently to my other mug cakes. They are cream cheese based and delicate so they need a little more TLC when cooking. It is not difficult as long as you follow my cooking tips throughout the recipe. Watch the video and you will see what your cheesecake should look like and how you should manage your cooking intervals.

Top Mug Cake Tips:

  • How long should I cook my Mug Cake or Meal? Check the wattage (power) on your microwave to determine your exact cook time. My microwave heats at 1200 watts so your mug recipes may take a little more or less time.
  • Can you overcook a Mug Cake? Does your mug cake smell or taste like egg or is it rubbery? It shouldn’t be! This means you overcooked your mug recipe. Cook it for the time on each recipe, check on it and you can always cook it longer.
  • Are there Egg Substitutes for a Mug Cake or Meal? YES! I have an egg substitute chart you can use to enjoy mug cakes egg free!

Oreo Microwave Cheesecake

IMG_0203

4.74 from 26 votes
Oreo Cheesecake (1 minute/made in the microwave)
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Servings: 3
Author: adapted from http://www.2stews.com/2009/09/cheesecake-in-mug.html
Ingredients
  • 4 ounces (115g) cream cheese,at room temperature
  • 1 cup (8oz/ 225g) sour cream/yogurt
  • 1/2 teaspoon vanilla (optional)
  • 4 tablespoons sugar
  • 2 egg white , slightly beaten
  • 1 tablespoon flour (prevents liquid from forming)
  • 1/3 cup (21/5oz/ 75g) crushed oreo cookies ( extra for the base)
Instructions
  1. In a bowl, whisk together the cream cheese, yogurt ( or sour cream) ,vanilla, sugar, egg whites and flour until light and fluffy. This recipe makes 3 cheesecakes.
  2. In a microwavable mug, sprinkle a layer of Oreo cookie crumbs in the bottom of your mug to create your cheesecake base. My mug is around 6oz (1 cup)
  3. To make 1 cheesecake: Mix ½ cup(4oz/115g) cheesecake base with ⅓ cup (21/2 oz/75g) Oreos
  4. Pour in your cheesecake ontop
  5. CAUTION : Each mug cake takes roughly 45 seconds-1 minute. Microwave until you see A bubble in the center, and then STOP cooking. This will take seonds, maybe 15 or more. Take it out and check it. Microwave for short intervals until you see the edge of the cheesecake firm but make sure the center is jiggly. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over.
  6. Make a note of the successful cooking time for your microwave. They will take around 45 seconds - 1 minute.
  7. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 2 hours. If any liquid has formed, carefully pour out. Top with some whipped cream and a some cookie crumbs.

Watch the Recipe Video!

Recipe Notes

This base recipe makes 3 cheesecakes

 Nutella Microwave Cheesecake

IMG_0224

4.66 from 23 votes
Nutella Microwave Cheesecake (1 minute/made in the microwave)
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Servings: 3
Author: adapted from http://www.2stews.com/2009/09/cheesecake-in-mug.html
Ingredients
  • 4 ounces (115g) cream cheese,at room temperature
  • 1 cup (8oz/ 225g) sour cream/ yogurt
  • 1/2 teaspoon vanilla (optional)
  • 4 tablespoons sugar
  • 2 egg white , slightly beaten
  • 1 tablespoon flour (prevents liquid from forming)
  • Nutella
  • Oreo cookies (around 2)
Instructions
  1. In a bowl, whisk together the cream cheese, yogurt ( or sour cream) ,vanilla, sugar, egg whites and flour until light and fluffy. This recipe makes 3 cheesecakes.
  2. In a microwavable mug, sprinkle a layer of Oreo cookie crumbs in the bottom of your mug to create your cheesecake base.
  3. To make 1 cheesecake: Mix together ½ cup (4oz/115g) Cheesecake base and 1 generous tablespoon Nutella
  4. Pour over your Nutella Cheesecake batter
  5. CAUTION: Each mug cake takes roughly 45seconds-1 minute. Microwave until you see A bubble in the center, and then STOP cooking. This will take seonds, maybe 15 or more. Take it out and check it. Microwave for short intervals until you see the edge of the cheesecake firm but make sure the center is jiggly. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 2 hours. If any liquid has formed, carefully pour out. Sprinkle with some hazelnuts and pipe freshly whipped cream on top and you are ready to eat.

Funfetti Microwave Cheesecake

IMG_0173

4.66 from 23 votes
Funfetti Cheesecakes (1 minute/made in the microwave)
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Servings: 3
Author: adapted from http://www.2stews.com/2009/09/cheesecake-in-mug.html
Ingredients
  • 4 ounces (115g) cream cheese,at room temperature
  • 1 cup (8oz/ 225g)sour cream/ yogurt
  • 1/2 teaspoon vanilla (optional)
  • 4 tablespoons sugar
  • 2 egg white , slightly beaten
  • 1 tablespoon flour (prevents liquid from forming)
  • Sprinkles
  • graham cracker crumbs (around 2 cookies)
Instructions
  1. In a bowl, whisk together the cream cheese, yogurt ( or sour cream) ,vanilla, sugar, egg whites and flour until light and fluffy. This recipe makes 3 cheesecakes
  2. In a microwavable mug, sprinkle a layer of cookie crumbs in the bottom of your mug to create your cheesecake base. My mug is around 6oz (1 cup)
  3. To make 1 Funfetti cheesekcakes: Mix together ½ cup (4oz/ 115g) cheesecake base with
  4. tbsp sprinkles
  5. Pour in your cheesecake ontop
  6. CAUTION : Each mug cake takes roughly 45 seconds-1 minute. Microwave until you see A bubble in the center, and then STOP cooking. This will take seonds, maybe 15 or more. Take it out and check it. Microwave for short intervals until you see the edge of the cheesecake firm but make sure the center is jiggly. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 2 hours. If any liquid has formed, carefully pour out.
  7. Add some sprinkles and whipped cream on top you are ready to eat.

 

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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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265 Comments

Write a Comment and Review

  1. marwadonia on August 7, 2018 at 6:54 am

    Hi Gemma
    I don’t have a microwave
    Can I make it in the oven ?

    • Gemma Stafford on August 9, 2018 at 9:05 am

      Hi there,
      Yes! you should bake it at about 325f/160f for about 40 minutes, depending on the shape and size of the pans. you can judge it, it will pull back a touch from the pan when cooked.
      Gemma 🙂

  2. Sophia on April 23, 2018 at 9:10 am

    Can I make this with milk chocolate? Which recipe is most suitable to adapt it with: Nutella, Oreo, or Funfetti? Also, please mention the timings.
    And also note when I watched your video, I noticed that Funfetti had a more cheesecake-y texture where as Nutella and the Oreo one were a bit mousse-y, which isn’t bad at all, just my personal preference. So, I can use Funfetti recipe for milk chocolate cheesecake? Or what

    • Gemma Stafford on April 24, 2018 at 2:47 am

      Hi Sophia,
      I do not use a milk chocolate usually for a number of reasons. The flavor does not hold up so well, it has a lot of additions, and low cocoa solids. The flavor and texture is affected too. So, experiment with this, these are small recipes, so are worth trying out to get them to your own taste.
      Timing is down to your own oven, and monitoring. Check the bake after 40 seconds, it will give you an idea of how it is going, then after another 10 seconds, keep going until the bake feels firm to the touch, then allow to stand at room temperature. Do not over bake, when it is firm it is done!
      Gemma 🙂

  3. fatima on April 12, 2018 at 9:57 am

    do you have to leave the cheesecake in the fridge for 2 hours or can you just leave it in the freezer for 30 mins

    • Gemma Stafford on April 13, 2018 at 6:02 pm

      You can pop its into the freezer, just keep an eye on it so it doesn’t freeze solid 🙂

      Gemma.

  4. Samantha on February 6, 2018 at 1:21 pm

    Hello!
    I tried the oreo recipe with half the amounts to make one large serving. The problem is, only the edges cooked like a cheesecake and the center was still a gooey liquid texture. Should I cook it for longer in the microwave? I’m trying to perfect it before Valentine’s for my boyfriend!

    • Gemma Stafford on February 7, 2018 at 5:20 am

      Hi Samantha,
      These boys do not know how lucky they are, and well done you for practicing it!
      You can do a couple of things. You can turn down the power a little, if this is possible in your oven, and bake a little longer.
      If it is soft in the center it is not yet baked. Watch it, it takes very little extra time to get it right!
      Touch the top, when it feels barely firm to the touch, it is baked! Stand it at room temperature to alow the heat to continue to distribute, and all will be well,
      Gemma 🙂

  5. Bectude on January 26, 2018 at 10:11 am

    I made all three of these mug cheese cakes and they are truly wonderful. I used Swerve as a substitute for the sugar. I also tried all of the mentioned cookie substitutes and they were wonderful also. Because my microwave is 1000w I had to cook for 2 minutes and 15 seconds. I also tried the oven and toaster oven for 40 mins.

    • Gemma Stafford on January 27, 2018 at 4:26 pm

      I’m delighted to hear that!!

      Keep up the great baking,
      Gemma.

  6. Matt on January 8, 2018 at 8:34 am

    Every time I try to make this it turns all bubbly soupy 🙁 I really don’t know what Im doing wrong.

    • Gemma Stafford on January 8, 2018 at 5:11 pm

      Oh no, thats not good to hear. I’m not sure if you are microwaving too much or not enough. Is it liquidy or thick?

  7. Colette on September 30, 2017 at 9:21 pm

    Hi can I make this as a family size? If so how much would I use? Thank you

    • Gemma Stafford on October 1, 2017 at 2:53 am

      Hi Colette,
      Yes, you can multiply this by 4, and bake in a shallow dish, such as a microwave safe glass bowl, not too deep!
      You will need to monitor the time for your oven, so watch it after 2 minutes, bake in 20 second intervals so that you learn the time for the next recipe.
      Microwaves are not all the same, so learn to use your own one to its’ max,
      Gemma 🙂

      • Colette on October 5, 2017 at 9:27 pm

        Thank you so much it turned out great 🙂 do you have any recipes for a microwave family pumpkin pie or pumpkin cheesecake? Thank you keep the recipes coming love them x

        • Gemma Stafford on October 6, 2017 at 1:31 am

          Think I got to this one Colette, just not too big, the microwave works best with smaller quantities,
          Gemma 🙂

      • Colette on October 5, 2017 at 10:34 pm

        This was great, can I add pumpkin purée to it to make a family size pumpkin cheesecake ?

        • Gemma Stafford on October 6, 2017 at 1:21 am

          Hi Colette,
          I would need to try it! I suspect you could, but perhaps not too big, about 8 inch pan, I think will work. This is about how microwaves cook, in the food rather than around it. The shape, the ingredients and depth of the food matters. The technology also has changed in modern microwaves, so a lot to think about. I would say try one! Perhaps 4 times the mug recipe, add your puree and spice, and see. You can let us all know how this works for you. i think it is worth a shot!
          Gemma 🙂

  8. Alessa on September 3, 2017 at 8:12 am

    Hi Gemma, I was wondering if I could substitute the cream cheese with you cream cheese substitute recipe. I think it’ll be fine, but I wanted to verify, just in case. I can’t wait to make this!

    • Gemma Stafford on September 3, 2017 at 11:01 am

      Hi alessa,
      This is cream cheese! it is how it is made really, though commercially it is made with citric acid to form the curd. Yes, go for it! use a full fat milk for best results,
      Gemma 🙂

  9. Gemma's Fanclub on July 28, 2017 at 5:28 am

    Hey Gemma can we substitute egg white in cheesecake? What alternatives can b used for eggs for cheesecakes? Thanks for your wonderful recipes.

    • Gemma Stafford on July 29, 2017 at 4:02 am

      Hi there,
      I think you can try a flax egg in this! It will be a different result, but it is worth a shot!
      Failing that a strained/Greek natural yogurt should work well for you. (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) keep this chart to hand, it will help you,
      Gemma 🙂

      • Sanya on February 10, 2018 at 10:20 pm

        Hey Gemma!
        I am wanting to try your recipe but is there any thing which can be replaced with the white eggs since i am pure vegetarian.
        Thanks

        • Gemma Stafford on February 11, 2018 at 4:20 pm

          Hi Sanya,

          You can leave out the egg white but just note it might not set as firm as mine did. But it will still work.

          Gemma.

  10. C.B on June 22, 2017 at 6:02 am

    Hello! I’m going to try the Nutella cheesecake without any eggs. I’ll tell you guys how it turns out!

    • Gemma Stafford on June 22, 2017 at 8:25 am

      Thank you for trying them out, looking forward to hearing how you get on. 🙂

      • C.B on June 29, 2017 at 5:51 am

        Mine turned out a lot like a pudding, but it was really good!

        • Gemma Stafford on July 2, 2017 at 4:37 am

          Ah! I am happy that you enjoyed it, even if it was not what you expected,
          Gemma 🙂

  11. Ruchi on June 1, 2017 at 7:40 am

    Hi Gemma, I was dying for a cheesecake after avoiding it for over a year due to pregnancy 🙂 I’m at home now and can’t move around much so I was looking for a simple easy recipe to try 🙂 I must tell you!! I tried the funfetti version without the funfetti (plain cheesecake) & the nutella version.. both turned out incredible!!!! Thank you so so much for sharing this recipe 🙂

    • Gemma Stafford on June 2, 2017 at 3:19 am

      Hi Ruchi,
      It must have been wort avoiding the cheesecake to get a baby! many congratulations to you.
      I am happy that you are enjoying the recipes here, thank you for your kind comments,
      Gemma 🙂

  12. Harishwari on May 30, 2017 at 11:23 pm

    Hey Gemma, i tried doing this recipe with mango since its in season. Also i did not add any egg white since it was a small single serving. I will let you know how it turned out

    • Gemma Stafford on May 31, 2017 at 8:06 am

      Yes, that will be interesting for everyone, thank you,
      Gemma 🙂

      • Harishwari on May 31, 2017 at 11:34 pm

        It turned to be so creamy and yummy Gemma?..thank u..sendin love from India❤

        • Gemma Stafford on June 2, 2017 at 3:27 am

          Yes! that is what I like to hear, thank you,
          Gemma 🙂

  13. zsha on May 16, 2017 at 4:19 pm

    I am addicted to your recipes. Can you Please give us some custard dessert mug recipes as well ?

    • Gemma Stafford on May 16, 2017 at 7:57 pm

      I’m thrilled you like my recipes. I’ll add your request to my list 🙂

  14. zsha on May 16, 2017 at 4:14 pm

    I am addicted to your recipes. Can you Please give us some custard dessert recipes as well ?

  15. Sam on May 16, 2017 at 1:21 pm

    Hey Gemma, I was wondering of how would i simplify the amounts if i only wanted to make 1 cheesecake?

    • Gemma Stafford on May 16, 2017 at 8:01 pm

      Hi Sam,

      if you just cut it in 1/2 it will make a large single serving 🙂

  16. Emma on May 12, 2017 at 1:34 pm

    Hi,

    I was wondering if itś possible to bake this in the oven? And if so, how long and what temperature?

    Love your recipes!
    Thank you!

    • Gemma Stafford on May 13, 2017 at 12:41 am

      Hi Emma,
      Yes! 200C/400F – for about 20 mins. Make it on a flat tray, like a scone if you will, and make it big enough to share, this will be best!
      Gemma 🙂

  17. Rachael on May 9, 2017 at 6:45 am

    Hi Gemma,

    I love watching your videos and can’t wait to try these cheesecakes! Just wondering if I can sub coconut flour for the 1T flour in your recipe. Thanks!

    Rachael

    • Gemma Stafford on May 10, 2017 at 8:31 am

      Hi Rachael,
      I think you can try this! It should work well for you, though I did not try it. you can let me know how it worked,
      Gemma 🙂

  18. Adhya Adhyapak on March 10, 2017 at 11:40 pm

    HEY! GEMMA RECENTLY I SAW YOUR RECIPIES ON YOUTUBE……
    THEY WERE AOWSOME I LOVED THEM ALL SPECILLY THE OREO
    MUG CAKE ……….
    😛 😛 YUUUUUUUMMMMMM!!!!!!!!!!

    • Gemma Stafford on March 11, 2017 at 3:28 am

      Hi there,
      That is great, i am happy to have you with us,
      Gemma 🙂

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