loading

Aaah, cheesecake, my old friend. How much do I love thee?

A lot. That's how much. But have you ever noticed how difficult it is to just stop at one piece when you have a cheesecake sitting in your refrigerator? Yeah, exactly.

Well, I've figured out a way around that. This single serving cheesecake in a mug is not only a handy time-saver, but it also keeps your portion size reasonable...provided you don't use a GIANT mug to make it in. This recipe also can be the foundation for any number of creative variations that you can dream up. You can substitute the graham cracker base for your favourite cookie, add fruit, chocolate…whatever your heart desires. Go for it!

Step 1: Gather Your Ingredients

You'll need the following ingredients to successfully make this cheesecake in a standard sized mug:

2 graham crackers

1 Tbsp melted butter

1 egg

2 oz cream cheese

2 Tbsp sour cream (or yogurt)

2 Tbsp sugar

1 tsp vanilla

Step 2: Crush the Graham Crackers

Crush the two graham crackers. You can use a plastic baggie (or whatever you like) to keep the mess contained.

Creativity tip:

This is your moment! You can try experimenting with other kinds of cookies here like Oreos or sugar cookies for a unique twist on the recipe!

Step 3: Tap the Crushed Graham Crackers Into Your Mug

Butter your mug as you would a cake pan.

Pat the crushed graham cracker base into the bottom of the mug and pour the melted butter over it.

Step 4: Beat the Egg

In a separate bowl, beat the egg.

Step 5: Add the Cream Cheese and Mix

Mix in the cream cheese with the egg. You can use an electric mixer to get the consistency smooth, or soften the cream cheese slightly in the microwave.

Step 6: Add Your Remaining Ingredients

Add sour cream (or yogurt) and mix.

Now add the sugar and vanilla and mix well, taking care not to overwork the mixture too much.

Step 7: Pour Your Mixture Over Your Base and Microwave

Pour the mixture on top of the graham cracker base.

Cook on high (at 1000 watts) for 60 seconds, or until top of cake is set. The cake should appear dry at the edges, feel firm yet springy, and be pulling away from the mug slightly when it is done.

Step 8: Allow to Cool

Allow cake to cool and carefully remove it from the mug. Put it in the refrigerator to chill for 1 hour.

Step 9: Dress It Up

Now it's time to get creative! Dress your cheesecake any way you desire: berries, chocolate, or even crushed cookies!

If you like this recipe and would like to see more, subscribe to my YouTube channel, Hello Lana!

Is there any possibility for a sugar substitute instead of regular sugar? I'm diabetic and really want to try this recipe but need to know this before i try it
<p>I was searching for an alternative because I didn't feel like waiting an hour for it to bake. It actually worked and tasted great!</p>
Such a great idea! Does the microwave affect the taste negatively at all?
<p>Not at all. The only other thing I would change a bit is to reduce the amount of egg, since the main flavor difference is that this is quite eggy, but splitting eggs is a pain, and I didn't want to make a huge serving. </p>
<p>if you make more than one at a time (say 3) and mix the ingredients for all at once, use 2 eggs for 3 or 4 cakes. No dividing needed</p>
<p>maybe egg beaters or equiv?</p>
<p>Yep, that'd be a great idea! Something like 1.5-2 TB of egg beaters would be about right. </p>
I was a little skeptical about this at first, because most mug recipes are gross. Then I made it and it was literally the best mug recipe I ever made!!
<p>I'm making this today. Tysm this helped a lot c:</p>
<p>When mine comes out of the microwave, the top is all bubbly and broken. Halp</p>
<p>Just made this waiting for it to cool. I made it with mostly chocolate creamcheese.</p>
<p>I made vanilla bean NY cheesecake for tomorrow (early Thanksgiving) and had some of the batter left over; I remembered reading your instructable on the microwave mug cheesecake; I had just enough cheesecake left for a mug! No way am I throwing a drop away! I microwaved as instructed; I did let it sit about 10 min to cool, then I removed and put in refrigerator for an hour. Thanks, love love this recipe! </p>
OMG! YOU A PRO! This is gorgeous and better than what I did - great job.
<p>Have to try, too!!!</p>
cheesecake
<p>This looks amazing and easy! I'm in!</p><p>Am thinking: I might try lining the bottom of the mug with a large muffin paper after buttering, then putting a strip of parchment around the inside to make it easier to get it out. MIght help it cool quicker, too; and the presentation would be clean on the sides. How high does it rise inside a standard type of mug? Would it overflow in a ramekin?</p><p>As well, chocolate graham crackers would be divine with a raspberry syrup drizzled over the top before serving.</p>
<p>Coconut flour or flakes for the GF crowd, here. NOM! </p>
<p>I like a ground up mix of figs, almonds, walnuts, and coconut flakes!</p>
<p>Such a great idea! Cheesecakes / cream cheese are the one thing I get insane, nagging cravings for that do not go away until I give in. I put one off for four days once, and ended up having a dream about cheesecake.</p><p>Obviously I don't want to keep a whole one around. Too bad I don't have a microwave - I might try to make a single serving vegan / paleo one to avoid my current inability to cook the egg right. :-)</p>
<p>Looks lovely and simple will have to try.</p>
<p>Hello Lana!</p><p>Please don't say the work &quot;cheesecake&quot; in front of me, or put it on a compute screen . . . . I'm a cheesecake nut, and just the word has me craving ch**sec*ke !</p><p>Fortunately I had one portion left in the fridge from a crummy supermarket 3-pack of far to small cheesecakes (which has now been devoured.</p><p>First thing tomorrow I'll be off to the local store for your ingredients (I think Graham Crackers are &quot;Digestive Biscuits&quot; in English), and I have a few microwave pots, about 3 inches diameter. That should make for a realistic portion size, and solve any question of being &quot;too eggy&quot;</p><p>Where's the box to vote for this ? ;) Terrific!&quot;.</p>
Awesome! If you get Egg Beaters and use 1.5 tablespoons rather than a full egg, that will help with the eggy-ness. I also recommend using electric beaters rather than a fork if you have one, given that cream cheese and egg can be annoying to mix together uniformly. <br><br>Hope you enjoy it!!!
maybe just egg white.... and use yolk for hair conditioner. :)
<p>AMAZING. I HAVE TO TRY THIS. <br>Thanks so much for your hard work! ^-^</p>
Yay! So glad you enjoyed.
<p>I think i will try this with lemon cookies and top with raspberry sauce (lemon and raspberry go pretty good together)</p>
<p>That's a fantastic idea! You can also try crushed lemon cookies as the crust rather than graham crackers.</p>
I would use microwave only if I m in a rush, and a one hour of chilling time is negating the whole concept for me. <br><br>Nice recipe though <br>
<p>15-20 minutes in the freezer might do just about as well, but haven't tried it - Though frozen cheesecake bites are yummy, so the freezer shouldn't hurt...</p>
<p>You could eat it right away, it'll just taste kind of greasy and eggy... </p>
<p>You are officially my hero.</p>
This is unique
Wow! I am so doing this! Thank you!

About This Instructable

98,576views

524favorites

License:

Bio: Obsessed with getting the tastiest food with the least effort necessary.
More by hellolana:Layered Matcha Mug Cake With Peach Coconut Mug Cake - Made in the Microwave in 2 Minutes! 2 Minute Paleo Banana Bread 
Add instructable to: