Microwave Cheesecake

Got five minutes? That’s all you need to whip up a quick and delicious Microwave Cheesecake, topped with homemade berry jam. This is a speedy, melth-in-your-mouth dessert, perfect for satisfying a sudden craving for something sweet. It’s so easy to make that it can become a fun activity to do with your little ones.

Cheesecake is one of my favorite desserts, but most of the time, I don’t have the motivation to follow so many steps and preparations, along with the rest time it requires. I’m sure I’m not alone, and there there are many people out there who feel the same way. That’s why, I’m sharing the simplest Microwave Cheesecake with you, because who says you can’t have your favorite sweet treat without an oven? A few minutes and a mug are the only two essentials so you have no more excuses.

Cheesecake was already known in Ancient Greece, where it was usually served to athletes at the Olympic Games. This ancient version was made simply with cheese, honey and flour. During the Middle Ages, cheesecake became more refined with the addition of ingredients such as cream cheese. The richer cake we know today, especially the New-York-style version, emerged in the US in the early 20th century, contemporaneously with the invention of cream cheese in 1872.

It’s best to use ingredients that are at room temperature before whisking, as this will prevent lumps and help achieve a creamier texture. Additionally, be careful not to overcook the Microwave Cheesecake, as it could become dry. Once you stop microwaving, this dessert should be slightly jiggly in the center and will firm up as it cools.

Ingredients for easy mug cheesecake

• Cream cheese (Philadelphia): this is the primary ingredient that gives the Microwave Cheesecake its distinct flavor and texture. Cream cheese binds the other ingredients together, creating a smooth and cohesive consistency while adding richness to the cake. As a neutral base, it can easily be customized with toppings like this berry jam.

• Egg: this is an essential binding agent, which its protein content helping to give the dessert its firm structure. The egg adds richness and, thanks to its water and fats, helps keep the Microwave Cheesecake tender.

• Cornstarch: it absorbs excess moisture released from the batter, helping to stabilize the cake. This ingredient is especially crucial when cooking cheesecake in the microwave, where liquids evaporate quickly. Cornstarch can also substitute for flour as a gluten-free option while achieving a similar consistency.

• Honey: this is the primary natural sweetener, perfectly complementing the tangy flavor of the cream cheese. Additionally, honey helps retain moisture in the batter, and its natural sugars contribute to the creamy texture. It is a healthier alternative to refined sugar and can also add a golden hue due to its caramelized sugars.

Find the complete recipe with measurements below.

How to prepare a quick cheesecake

In a mug whisk together the cheese with the egg, vanilla extract, cornstarch and honey.

Cook in the microwave at full power for 3 minutes.

Cook some berries in a pan with little water over low heat, whisking to create a soft purée. Cover the cooked cheesecake with the berries.

My tips for a healthy dessert

• Use a microwave-safe mug, ideally a wide one to allow even cooking.

• You may need to adjust the cooking time so I suggest starting with 1 minute and check the consistency. If it’s still too runny, microwave in additional 15-20 second intervals until set.

• Feel free to top your microwave cheesecake with whipped cream, chocolate chips, crushed cookies, or a drizzle of caramel or chocolate sauce.

• Serve your cheesecake straight from the mug or carefully run a knife around the edges to remove it as a full “mini cake.”

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Microwave Cheesecake

Course: DessertCuisine: vegetarian

Servings

1

servings

Prep time

5

minutes

Cooking time

3

minutes

Ingredients

• Cream cheese (Philadelphia) 2tbsp

• Egg 1

• Vanilla extract 1/4tsp

• Cornstarch 1tbsp

• Honey 1tsp

• Berries

• Water

Directions

• In a mug whisk together the cheese with the egg, vanilla extract, cornstarch and honey.
• Cook in the microwave at full power for 3 minutes.
• Cook some berries in a pan with little water over low heat, whisking to create a soft purée.
• Cover the cooked cheesecake with the berries.

Notes

• Use a microwave-safe mug, ideally a wide one to allow even cooking.
• You may need to adjust the cooking time so I suggest starting with 1 minute and check the consistency. If it’s still too runny, microwave in additional 15-20 second intervals until set.
• Feel free to top your microwave cheesecake with whipped cream, chocolate chips, crushed cookies, or a drizzle of caramel or chocolate sauce.
• Serve your cheesecake straight from the mug or carefully run a knife around the edges to remove it as a full “mini cake.”