Craving cheesecake but short on time? This microwave mug cheesecake delivers a creamy, tangy single serving in about five minutes — no water bath, no waiting. Like our mini berry cottage cheesecakes, it starts with a buttery cookie crumb base, and it is just as comforting as the blueberry and peach clafoutis when you need dessert fast.
Ingredients
- 30-40 g (1-1.4 oz) plain cookies
- 15 g (1 tbsp) butter
- 150 g (5.3 oz) cream cheese
- 50 g (3.5 tbsp) sour cream
- 1 egg
- 20 g (1.5 tbsp) flour
- Jam for topping
Instructions
- Crush the cookies into crumbs and mix with the butter for the base. Whisk the cream cheese, sour cream, egg, and flour into a smooth filling.
- Layer crumbs and filling in a mug. Microwave 1 minute, then in 20-second bursts for another minute.
- Top with jam and chill before serving.
Tips
- Microwave in short bursts — every microwave differs, so stop as soon as the center is just set to avoid a rubbery texture. Serious Eats has great guides on small-batch desserts.
- Chill before serving so the filling firms up to a real cheesecake texture.
- Swap the jam topping for fresh berries, lemon curd, or a drizzle of chocolate sauce.
Nutrition — per 100 g: 169 kcal, protein 9 g, fat 12 g, carbs 6 g.