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Microwave Pumpkin Cheesecake Recipe

Microwave Pumpkin Cheesecake Recipe


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4.6 from 6 reviews

  • Author: Emma
  • 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

Scale

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

  1. Prepare Crust: Combine crushed graham cracker and melted butter. Press into a microwave-safe mug or ramekin.
  2. Make Cheesecake Filling: Whisk cream cheese, pumpkin puree, sugars, spices, vanilla, and egg until smooth. Pour over crust.
  3. 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