microwave cheesecake

Here's what you need: butter, graham cracker, cream cheese, sugar, vanilla extract, fresh raspberries

5-Minute Microwave Cheesecake Recipe by Tasty

butter

graham cracker

oz cream cheese, softened

sugar

vanilla extract

raspberries,

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Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.

Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.

In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.

Spread the filling on top of the graham cracker crust.

Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.

Chill in the freezer for at least 30 minutes, until completely cool to the touch.

With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.

https://vid.tasty.co/output/50200/mp4_640x640/1504109971

This single serving cheesecake cooks in the microwave!

Microwave Cheesecake Mug Cake

tbsp cream cheese (softened (or cream cheese spread))

tbsp plain nonfat Greek yogurt

tbsp sugar

vanilla

graham cracker crumbs (place graham crackers through food processor to get fine crumbs)

tbsp butter

Grease the inside of a microwave-safe mug (both interior sides and bottom). Add graham cracker crumbs and melted butter and mix until butter is completely mixed into the crumbs. Press down on the crumbs with your fingers to form a crust at bottom of mug. You want the crumbs to be tightly pressed together, so make sure to apply some pressure.

In a medium bowl, add egg, cream cheese, yogurt, sugar and vanilla. Using a small whisk, mix until batter is smooth. There may still be tiny lumps of cream cheese left depending on if you used regular cream cheese or cream cheese spread, but you want to get them as small as possible. Pour batter into mug.

Cover top of mug with a paper towel and microwave for 1 minute at full power. Mug cake should be mostly cooked except center. Pause to check on it, then microwave for another 20 seconds. Stop again, and microwave for another 20 seconds. Then microwave for one final round of 20 seconds. Cake should be completely cooked. You don't want to microwave the entire amount at once because the batter may overheat and splatter.

If you have greased your mug, the cheesecake should have pulled away from the sides of the mug. Gently slide cheesecake out of the mug. I let it come out upside down onto a big spatula and then flipped it back over onto a plate. Let cool cake at room temperature for a few minutes. Place in fridge to cool and set for at least 1 hour. Please let cheesecake cool and set before eating. It will not taste like cheesecake if you try to eat it right away.

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 Cheesecake Recipe

Crust:

(7 1/2 oz/210 grams) graham cracker crumbs

(4 ounces 120 grams) butter, meltedFilling:

(8 ounces 240 grams) cream cheese, room temperature

(6 ounces 180 grams) sugar

(5floz/150 milliliters) cream

eggs* (, room temperature)

Microwave Safe Mold

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!

Level up your healthy dessert game with this quick Chocolate Microwave Protein Cheesecake recipe made using just 5 simple ingredients.

Chocolate Microwave Protein Cheesecake

Large Whole Egg

Ounces Cream Cheese (Reduced Fat, Fat Free, or Full Fat)

¼ Container Greek Yogurt (Your Choice Flavor)

Scoop Protein Powder (Chocolate)

Tablespoon Cocoa Powder

Sweetener (*Optional)

Chocolate Chips (*Optional)

Add all of your ingredients into a mixing bowl

Mix everything together until smooth

Coat a microwavable dish (I used a 2 cup ramekin) with some non-stick cooking spray

Pour your mix in

Top it with some Chocolate Chips or anything else you want

Microwave your cheesecake for :30 seconds

Quickly mix everything around

Microwave for an additional 2-3 minutes depending on how powerful your microwave is

Let it cool, wrap it up, and put it into the fridge for 20-30 minutes (or until fully cooled)

https://embed.mediavine.com/videos/ejsy4cxeubvt8clrv4sc

Dive into the creamy, rich flavors of this Microwave Pumpkin Cheesecake Jar! Made with pure pumpkin puree, Greek yogurt, and a blend of spices, this delightful treat is ready in just 90 seconds. Perfect for a quick dessert fix or a cozy autumn snack, this recipe is both simple and satisfying. Inspired by the ease and elegance of celebrity chefs, this cheesecake will become your go-to microwave dessert!

Microwave Pumpkin Cheesecake Jar

Mascarpone Cheese

Greek Yogurt

Pumpkin Puree

Egg Substitute

Vanilla Extract

Stevia

Maple Syrup

Pumpkin Pie Spice

Cinnamon

Graham Crackers

Cream Cheese

Honey

Regular Sugar

Whole Egg

Mixing Ingredients - In a microwave-safe bowl, combine the softened mascarpone cheese (or reduced-fat cream cheese), plain Greek yogurt, pure pumpkin puree, egg substitute, vanilla extract, stevia, maple syrup, pumpkin pie spice, and ground cinnamon. Mix thoroughly until smooth.

Microwave Cooking - Microwave the mixture for 30 seconds. Remove and stir well to eliminate any lumps. Microwave for another 30 seconds and stir again.

Final Microwave Step - Microwave for an additional 30 seconds and give it a final stir to ensure even cooking.

Cooling and Serving - Top the cheesecake with crushed graham crackers and place it in the refrigerator to cool for at least one hour before serving.

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The most viewed microwave cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine