Craving cheesecake, but don’t want to make a whole one just for you? This recipe is for you! Find out how to make this simple microwave cheesecake for one.

Simple Microwave Cheesecake For One

Sometimes you may be the only one home or maybe you just live alone and you really get a craving for cheesecake. While you could whip up some no-bake single serve cheesecake, nothing beats that rich and creamy flavor of cooked cheesecake.

Making this simple microwave cheesecake for one will take care of your craving without having to make a whole cheesecake.

I topped this with a few frozen berries and mint for the picture, but you can top with your cheesecake topping of choice. Canned pie filling is a nice option and comes in lots of flavors.

How To Make This Cheesecake:

In a small mixing bowl whisk your egg, vanilla, sour cream and sweetener until well blended. Then add in your softened cream cheese.

The cream cheese needs to be softened first or it will not mix in well with the other ingredients and you will end up with chunks. You can soften by allowing to get to room temp or pop in the microwave (on a microwave safe dish) on defrost for about 30 seconds or so.

After you have your cheesecake filling mixed, set aside and let it rest.

Crush graham crackers in a food processor (I use a little mini chopper one) or by hand until you have fine crumbs. Then add in the melted butter and mix.

Grease an 8 oz ramekin (or coffee mug) with butter. Be sure to coat it well getting the bottom and the sides. Then pack the crumb-butter mixture into the bottom to make the crust. Make sure it is packed down well.

After your crust is in the ramekin, you can pour your cheesecake mixture in.

Cooking The Cheesecake:

This step has to be watched. While your total cook time is only one minute and fifty-five seconds, you can not and I repeat can not just cook it straight for that amount of time.

If you do, you will have a big mess in your microwave as it will kind of run over the top and blow up making a huge mess.

You will put it in for the first cook time of 40 seconds. Then when done, allow a second or two for the cheesecake to lower back down. Then cook again for 15-second intervals until you have cooked it for a total of 1:55. Allow a second or two rest in between each cooking interval.

Place on counter and allow to slightly cool before placing in the fridge to cool the rest of the way. While you can eat when warm, I think it has the best flavor when it is fully chilled for at least an hour or so.

You can eat/serve right out of the ramekin or flip it on to a plate. The best way I found to flip on to a plate is just before putting it in the fridge.

Flip it on to a slotted spatula and then quickly flip that back over to the plate.