Ten-minute microwave cheesecake

Ten-minute microwave cheesecake

Nutrition know-how

Total serving


8 tablespoons cream cheese
4 tablespoons plain non-fat Greek yoghurt
5 tablespoons white sugar
2 large egg, whisked
0.5 teaspoon vanilla


8 tablespoons digestive biscuit crumbs
2 tablespoon melted butter


  • Grease the inside of a microwave-safe mug. Add digestive biscuit 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. Ensure the crumbs are tightly pressed together.
  • In a medium bowl, add egg, cream cheese, yoghurt, sugar and vanilla. Using a small whisk, mix until batter is smooth. Pour batter into mug.
  • Cover top of mug with a paper towel and microwave for 1 minute at full power. Cheesecake 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. Do not microwave the entire amount at once otherwise the batter may overheat and splatter.
  • As the mug is greased, the cheesecake should pull away from the sides of the mug. Gently slide cheesecake out of the mug. Let cake cool at room temperature for a few minutes, then place in fridge to set for at least 1 hour before eating.

To allow the cheese flavour to fully develop, place the cheesecake in the fridge to set for 1 hour before eating.

These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.

Recipe adapted from: kirbiecravings.com/.

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