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Want to make a yummy cheesecake without using your oven? You’re in luck! No-bake microwave cheesecake is a quick and easy dessert you can whip up in just minutes. It’s perfect for hot summer days or when you’re craving something sweet but don’t want to wait.
You’ll love how simple this recipe is. With just a few basic ingredients and your microwave, you can create a creamy, delicious treat. Let’s dive in and learn how to make this tasty no-bake cheesecake!
Exact Ingredients (Plus Possible Substitutes)
For a quick and easy no-bake microwave cheesecake, you’ll need these ingredients:
Crust:
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
Filling:
- 4 oz cream cheese, softened
- 2 tablespoons sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons heavy cream
Can’t find some items? Try these substitutes:
- Graham crackers: Use vanilla wafers or digestive biscuits
- Cream cheese: Try mascarpone or ricotta cheese
- Heavy cream: Swap for Greek yogurt or sour cream
For a dairy-free version, use vegan cream cheese and coconut cream. Want a different flavor? Add a dash of lemon juice or cocoa powder to the filling.
Remember to use microwave-safe containers for cooking. A small ramekin or mug works great for individual servings.
Instructions
Mix graham cracker crumbs and melted butter. Press into the bottom of a microwave-safe dish. Chill in the fridge while you make the filling.
Beat cream cheese and sugar until smooth. Add vanilla and a splash of cream. Mix well.
Spread the filling over the chilled crust. Microwave on half power for about 4 minutes. Check every 45 seconds to avoid overflow.
Let the cheesecake cool on the counter. Then pop it in the freezer for 30 minutes.
Carefully loosen the edges with a knife. Slide your cheesecake onto a plate.
Top with fresh fruit, chocolate sauce, or whipped cream if you like. Enjoy your quick and easy microwave cheesecake!
Remember to use oven mitts when handling the hot dish. The cheesecake will firm up more as it cools.
Tips, Tricks & Storing
Want perfect microwave cheesecake every time? Here are some handy tips:
Use room temperature cream cheese for a smoother filling. Beat it well to remove any lumps before microwaving.
Don’t overmix the batter. This can lead to a tough, rubbery texture.
Microwave at 50% power in short bursts. Check often to avoid overcooking.
Let your cheesecake cool completely before eating. This helps it set properly.
Try these yummy toppings:
- Fresh berries
- Chocolate sauce
- Caramel drizzle
- Whipped cream
To store leftovers, cover tightly with plastic wrap. Keep in the fridge for up to 3 days.
For longer storage, you can freeze individual slices. Wrap them well and freeze for up to 1 month.
When ready to eat, thaw frozen cheesecake in the fridge overnight.
Remember, homemade cheesecake doesn’t have preservatives. Eat it within a few days for the best taste and texture.