mug cheesecake: a sweet treat you don’t have to share

Cheesecake fans, I have something quick, easy, fun, and delicious just for you! Cheesecake has always been a favorite of mine. What could be better than a quick and easy recipe for when a craving hits? With just a few simple steps, you can have a single-serving mug cheesecake with a yummy custard flavor.

Some fun cheesecake trivia

Ancient origins
Cheesecake was served to athletes at the first Olympic Games in 776 BCE in Greece. It was considered a good source of energy!

World’s largest cheesecake
The world’s largest cheesecake weighed over 6,800 pounds and was made by Philadelphia Cream Cheese in New York.

Cheesecake versus cake
Technically, cheesecake isn’t a “cake” at all. It’s more of a custard pie. There’s no flour, no rising, and it’s often baked in a crust.

New York–style cheesecake
This style became popular in the 1900s when bakers in NYC began using cream cheese (a relatively new invention at the time) instead of curds or ricotta.

Cheesecake in a mug?
Mug desserts became a trend in the 1980s and 1990s with the advent of the microwave. They have surged in popularity more recently thanks to food blogs. I’ve never seen a mug cheesecake recipe, so I enjoyed working on this!

Jump to Recipe

Mug cheesecake ingredients:

• 2 graham crackers, crushed
• 2 teaspoons butter, melted
• 3 ounces cream cheese, softened
• 1 egg
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract

Low-fat versions of the graham crackers and cream cheese should be fine if that’s your preference. The crust will be thick (because that’s how I like it), so reduce the amounts of graham cracker and butter to produce a thinner crust.

Optional toppings:

The sky is the limit! Top with fresh fruit, jam, mini chocolate chips, lemon zest, caramel drizzle, etc. Whatever strikes your fancy.

Mug cheesecake instructions:

1. In a microwave-safe mug, mix the crushed graham crackers and melted butter. Press this mixture into the bottom of the mug to make the crust.
2. In a small bowl, whisk together the cream cheese, egg, sugar, and vanilla until smooth.
3. Pour the cheesecake mixture over the crust in the mug.
4. Microwave on 50% power for 90 seconds to 2 minutes, checking after 90 seconds. You want the center to be mostly set.
5. Let it cool slightly, then refrigerate for about 30 minutes before eating. Add your favorite toppings if desired.

How about a fun twist?

Customize your dessert as the mood strikes! Try any of the following:

• Stirring a spoonful of Nutella or peanut butter into the batter,
• Stirring spices such as cinnamon, nutmeg, or ground ginger into the batter,
• Swirling in a little jam before microwaving,
• Adding mini chocolate chips or finely chopped nuts to the crust, or
• Swapping out the graham crackers for gingersnaps or another favorite cookie.

What other ideas do you have?

What do you think?

Is this something you would like to try? If you’d prefer a different kind of mug dessert, check out my posts about mug apple pie and mug brownies.

Other posts you might enjoy:

• author Christina Dudley: delightful historical romance
• wells of wisdom: exploring the metaphor of water in the Bible
• Caitlin Clark: a gamechanger on and off the court
• The Berlin Apartment by Bryn Turnbull: historical fiction spotlight
• authors Jenny Proctor and Emma St. Clair: romance magic that’s sweet, swoony, and laugh-out-loud
• my ninja ceami addiction
• chocolate cake: an old family recipe
• praying scripture

Fondly,

Crysti