Creamy Microwave Cheesecake Recipes

EASY 3-MINUTE MICROWAVE MUG CHEESECAKE

Steps:

• Combine graham crumbs and butter; press onto bottom of a microwave-safe mug. (Spray inside of mug with cooking spray if you want to remove cheesecake after microwaving.)
• Stir cream cheese with a fork in a small bowl until smooth. (If necessary, microwave it for a few seconds to soften and remove lumps.) Mix in sugar, sour cream and vanilla until blended Add egg and mix until fully incorporated. Pour over crumbs.
• Microwave on MEDIUM (50% power) for 1 min. If needed, microwave an additional 20 to 40 sec. or until edge begins to set, but cheesecake it is still a little wet and shiny in the center. (Do not overcook.) Cool for 10 min. before placing in the fridge for at least 1 to 2 hours or until set.

CREAMY MICROWAVE CHEESECAKE

Steps:

• Combine cream cheese, sugar, egg, and vanilla until smooth.
• Stir in sour cream.
• Put the prepared pie crust in a glass pie dish.
• Pour mixture into crust and place in microwave.
• Cook on medium-high power for 8-10 minutes or until center is almost set.
• Chill for at least 3 hours.
• Top with your favorite topping.

MICROWAVE CHEESECAKE

Steps:

• In a 10" microwave-safe pie plate, melt butter (loosely covered) on 100% power (HIGH) for 1 minute.
• Add the crumbs and sugar, and mix well.
• Press crumb mixture on bottom of plate.
• Cook on 100% power (HIGH) for 1-1/2 minutes, rotating dish once.
• In a large microwave-safe bowl, beat cream cheese, then gradually beat in condensed milk until smooth.
• Add eggs and lemon juice, and mix well.
• Cook at 70% power (MEDIUM-HIGH) for 6 to 8 minutes, or until hot, stirring every 2 minutes.
• Pour into prepared crust, and cook on 50% power (MEDIUM) for 6 to 8 minutes, or until center is set, rotating the pie plate once.
• Top with sour cream.
• Cool, and chill for 3 hours.
• Serve as is, or optionally, top with fruit.
• Store cheesecake covered in refrigerator.

CREAMY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
• Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

MICROWAVE MUG CHEESECAKE

Steps:

• In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins.
• Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out.
• Sprinkle with mixed graham cracker mixture and top with any topping of your choice.