This 5-Minute Microwave Cheesecake is a game-changer for anyone craving a creamy, indulgent dessert without the hassle. With just 20 minutes from start to finish, you’ll enjoy a velvety smooth filling atop a buttery graham cracker crust. The rich, tangy cream cheese pairs perfectly with a hint of vanilla, creating a dessert that’s both luxurious and effortless. Perfect for last-minute cravings or impressing guests, this cheesecake proves that great flavor doesn’t need hours in the kitchen.
Each bite offers a delightful contrast of textures—silky filling meets a crumbly, golden base. The simplicity of this recipe lets the decadent flavors shine, making it a go-to treat for busy days or sweet surprises. Whether topped with fresh berries or a drizzle of caramel, this cheesecake is sure to satisfy your sweet tooth in record time.
Ingredients for 5-Minute Microwave Cheesecake
- Crust:
- 1 3/4 cups (7 1/2 oz/210g) graham cracker crumbs
- 8 tablespoons (4oz/120g) butter, melted (unsalted preferred)
- Filling:
- 1 cup (8oz/240g) cream cheese, room temperature (softened for easier mixing)
- 3/4 cup (6oz/180g) sugar (granulated or caster sugar works)
- 2 teaspoons vanilla extract (pure or imitation)
- 2/3 cup (5floz/150ml) cream (heavy or whipping cream)
- 2 eggs, room temperature (for better incorporation)
- Equipment:
- Microwave-safe cake mold (ensure it’s the right size for even cooking)
Step-by-Step Instructions
- Prepare the Crust: In a small microwave-safe bowl, melt the butter in the microwave (about 30 seconds). Pour the melted butter over the graham cracker crumbs in a separate bowl. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
- Form the Crust: Press the graham cracker mixture firmly into the bottom of a microwave-safe cake mold. Use the back of a spoon or your fingers to create an even layer. Refrigerate the crust while you prepare the filling.
- Make the Filling: In a large bowl, use a hand mixer to whip the cream cheese and sugar together until light and fluffy (about 2-3 minutes). Add the vanilla extract and cream, then mix until fully combined.
- Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Ensure the eggs are fully incorporated before adding the next.
- Assemble the Cheesecake: Pour the filling over the refrigerated crust. Gently tap the mold on the counter to remove air bubbles and ensure the top is even.
- Microwave the Cheesecake: Place the mold in the microwave and cook at 2-minute intervals. After 4 minutes (based on a 1200W microwave), check for bubbles on the surface and a slight jiggle in the center. Adjust cooking time based on your microwave’s wattage.
- Cool and Serve: Remove the cheesecake from the microwave and let it cool completely in the mold. Once cooled, carefully remove it from the mold, slice, and enjoy!
Topping Ideas to Elevate Your Cheesecake
Add a burst of flavor with fresh berries like strawberries, blueberries, or raspberries. For a decadent touch, drizzle melted chocolate or caramel sauce over the top. A dollop of whipped cream or a sprinkle of crushed graham crackers can also add texture and visual appeal.
Perfect Pairings: Serving Suggestions
Serve your microwave cheesecake with a side of fruit salad or a scoop of vanilla ice cream for a refreshing contrast. Pair it with a cup of coffee or tea for a delightful dessert experience. For a brunch twist, enjoy it alongside a mimosa or sparkling water.
Storage Tips for Freshness
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving to maintain the best texture.
Quick Variations to Try
Swap graham cracker crumbs for crushed Oreos or digestive biscuits for a different crust flavor. Add a swirl of fruit jam or lemon zest to the filling for a tangy twist. For a chocolatey version, mix in 2 tablespoons of cocoa powder with the cream cheese.
Microwave Wattage Tips
Since microwaves vary in power, start checking your cheesecake after 3 minutes if your microwave is less than 1200 watts. Look for a slight jiggle in the center and small bubbles on top. If needed, cook in 30-second intervals to avoid overcooking.
5-Minute Microwave Cheesecake
Equipment
- Microwave Safe Mold
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs 7 1/2 oz/210g
- 8 tablespoons butter 4oz/120g, melted
Filling
- 1 cup cream cheese 8oz/240g, room temperature
- 3/4 cup sugar 6oz/180g
- 2 teaspoons vanilla extract
- 2/3 cup cream 5floz/150ml
- 2 eggs room temperature
Instructions
- 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 fully incorporate between each addition.
- Pour cheesecake filling over refrigerated crust. Tap on the counter to insure the top is even.
- Put in the microwave and cook at 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!
