Ready to meet your new favorite fall cozy-up treat? This Microwave Pumpkin Cheesecake Recipe brings all the creamy, spiced magic of classic pumpkin cheesecake into a single-serve wonder you can whip up in less than 10 minutes prep! The rich tang of cream cheese, earthy pumpkin, warm spices, and buttery graham cracker crust all come together in one mug, with a quick zap in the microwave. It’s the ultimate dessert for when you want something special, but are short on time or don’t want to fuss with a whole cheesecake. Truly, this is instant autumn comfort!
Ingredients You’ll Need
The beauty of this recipe is how it transforms everyday ingredients into a luscious, bakery-worthy treat. Every component here is carefully chosen to balance flavor, texture, and color — there’s no fluff, just delicious, essential elements!
- Cream cheese, softened (4 oz): The creamy base gives the cheesecake its signature luxurious texture and tang.
- Canned pumpkin puree (1/4 cup): Adds autumnal flavor and that lovely, earthy orange color — don’t substitute with pumpkin pie filling!
- Granulated sugar (2 tablespoons): Sweetens the cheesecake filling without overpowering the spices or cream cheese.
- Brown sugar (1 tablespoon): Lends a caramel-like depth and enhances the pumpkin spice notes.
- Pumpkin pie spice (1/4 teaspoon): A key player for warmth; add more if you love extra spice!
- Vanilla extract (1/2 teaspoon): Rounds everything out and gives that delicious bakery aroma.
- Egg (1): Binds the ingredients and gives structure to the cheesecake as it cooks.
- Graham cracker, crushed (1; about 2 tablespoons crumbs): The classic cheesecake base; go for extra-fine crumbs for best results.
- Melted butter (1 teaspoon): Moistens the crumbs and helps set the crust beautifully in the mug.
How to Make Microwave Pumpkin Cheesecake Recipe
Step 1: Make Your Graham Cracker Crust
Begin by grabbing a small bowl and combining the crushed graham cracker with melted butter. Give it a good stir so every crumb gets some buttery love. Press this mixture firmly into the bottom of a microwave-safe mug or ramekin with the back of a spoon. This will be your perfectly crisp, golden base, providing each bite of the Microwave Pumpkin Cheesecake Recipe with that delicious hint of crunch!
Step 2: Mix the Creamy Pumpkin Cheesecake Filling
In another bowl, add your softened cream cheese and pumpkin puree. To this, whisk in the granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and the egg. Mix until totally smooth with no lumps — you want a creamy, velvety batter that makes you want to lick the spoon! Pour this mixture right over your crust in the mug, smoothing out the top with a spatula or the back of your spoon.
Step 3: Microwave to Perfection
Microwave on high for one and a half to two minutes depending on your microwave’s wattage. You’re looking for the center of the cheesecake to be just set—slightly puffed, not dry, and it may jiggle a little. Don’t worry if there are a few tiny cracks; it’s all about that microwave magic. Let it rest at room temperature for about 5 minutes so the heat can gently finish setting the filling.
Step 4: Chill and Serve
After those crucial five minutes, pop your mug into the refrigerator for at least 30 minutes. Chilling is a must for that authentic cheesecake experience and allows all the flavors of your Microwave Pumpkin Cheesecake Recipe to mingle and become even more delicious. When it’s nice and cold, you’re ready to garnish and dig in!
How to Serve Microwave Pumpkin Cheesecake Recipe
Garnishes
A swirl of whipped cream is the crowning glory for this treat, adding lightness and a luxurious look. Dust the top with a little extra pumpkin pie spice or cinnamon for extra warmth. If you’ve got spare graham cracker crumbs, sprinkle those over the whipped cream for a little extra crunch and a beautiful, bakery-style finish. It’s all about simple touches that make your Microwave Pumpkin Cheesecake Recipe feel decadent.
Side Dishes
Because this cheesecake is so rich and satisfying, it’s lovely on its own, but you can pair it with sliced fresh apples or pears for a crisp contrast. A cup of strong coffee or spiced chai alongside makes it the ultimate afternoon pick-me-up, while a dollop of tangy Greek yogurt on the side will enhance that creamy-cheesecake experience.
Creative Ways to Present
If you’re making this for friends or a party, try using cute mini mason jars or espresso cups for individual servings that look truly special. For a layered parfait effect, divide the crust and filling into smaller clear glasses, top with whipped cream, and scatter toasted nuts or crushed cookies over the top. There’s plenty of room to turn your Microwave Pumpkin Cheesecake Recipe into a showstopper!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is rare!), simply cover your mug or ramekin tightly with plastic wrap or a lid and refrigerate. It’ll keep well for up to 2 days, staying creamy and delicious. The flavors only continue to deepen, making for an irresistible late-night snack.
Freezing
Yes, you can freeze this Microwave Pumpkin Cheesecake Recipe! Once cooled, cover tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The texture is surprisingly great after thawing, especially if you plan to eat it chilled straight from the fridge.
Reheating
This dessert is best enjoyed cold, but if you prefer it slightly warm, simply microwave it (without any toppings) for 10–15 seconds to take the chill off. Avoid overheating, or you could lose that silky cheesecake texture. Add your whipped cream and garnishes after reheating for the best results.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin purée can be wonderful in this recipe, just be sure to drain excess moisture so the cheesecake sets properly. The flavor will be more vibrant and earthy, perfect for fall!
What size mug or ramekin should I use?
Aim for a mug or ramekin that can comfortably hold at least 10 ounces, with some headroom to prevent overflowing. Microwave-safe ceramic mugs or glass ramekins work best for great heat distribution and easy cleanup.
Can I substitute the sugar with a sugar alternative?
Yes, you can use your favorite granulated sugar replacer, like stevia or monk fruit blends, in a 1:1 ratio. The texture may change a bit, but the Microwave Pumpkin Cheesecake Recipe will still be deliciously sweet!
How can I tell when my mug cheesecake is cooked?
The center should look set and only barely jiggle when you gently shake the mug. Like any cheesecake, a little softness in the middle is perfect — it will continue to firm as it cools and chills. Avoid overcooking to prevent a rubbery texture.
Is it okay to double the recipe?
You can definitely double the ingredients and make two mug cheesecakes at once if your microwave is large enough. Just be sure to microwave them separately for even cooking, and adjust the time as needed so both get that dreamy, just-set texture!
Final Thoughts
If you’ve been craving pumpkin spice and cheesecake but don’t want a big project or batch, you’ll adore this Microwave Pumpkin Cheesecake Recipe. It’s fast, cozy, and so full of autumn flavor — the ultimate dessert-for-one when you need a treat that feels (and tastes) like a hug. Give it a whirl and make your next snack or dessert break extra special!
Print
Microwave Pumpkin Cheesecake Recipe
- Total Time: 37 minutes (includes chilling)
- Yield: 1 serving 1x
- Diet: Non-Vegetarian
Description
Indulge in a delightful single-serve dessert with this quick and easy Microwave Pumpkin Cheesecake recipe. Creamy pumpkin-spiced cheesecake filling over a buttery graham cracker crust, all made in a mug and ready in minutes!
Ingredients
Cheesecake:
- 4 oz cream cheese, softened
- 1/4 cup canned pumpkin puree
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 egg
Crust:
- 1 graham cracker, crushed (about 2 tablespoons crumbs)
- 1 teaspoon melted butter
Instructions
- Prepare Crust: Combine crushed graham cracker and melted butter. Press into a microwave-safe mug or ramekin.
- Make Cheesecake Filling: Whisk cream cheese, pumpkin puree, sugars, spices, vanilla, and egg until smooth. Pour over crust.
- Microwave: Cook on high for 1 minute and 30 seconds to 2 minutes until center is set. Cool for 5 minutes, then chill for at least 30 minutes.
Notes
- Top with whipped cream and a sprinkle of cinnamon or extra graham cracker crumbs for a classic finish.
- Best served chilled.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cheesecake
- Calories: 310
- Sugar: 18g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
