A fast, creamy cheesecake you can make in minutes — no oven, no water bath, and no long chilling time. This microwave version delivers rich cheesecake flavor with a bright lemon-cookie crust and warm spice notes, perfect when cravings hit and time is short.
Servings & Timing
Yield: 4 individual servings (ramekins or mugs)
Prep Time: 10 minutes
Cook Time: 1–2 minutes per serving
Total Time: About 12 minutes
Ingredients
Crust
Cooking spray
20 cream-filled lemon sandwich cookies (such as Lemon Oreos)
¼ cup slivered raw almonds
⅛ teaspoon ground cardamom
⅛ teaspoon salt
3 tablespoons unsalted butter, melted
Cheesecake Filling
8 oz cream cheese, softened
¼ cup granulated sugar (or sweetener of choice)
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)
2 tablespoons sour cream or Greek yogurt
Optional Toppings
Lemon curd
Fresh berries
Whipped cream
Crushed cookies or toasted almonds
Instructions
- Prepare the Crust
Lightly spray 4 microwave-safe ramekins or mugs with cooking spray.
Place the lemon cookies and almonds in a food processor and pulse into fine crumbs.
Mix the crumbs with cardamom, salt, and melted butter until evenly combined.
Press about 2 tablespoons of the crust mixture firmly into the bottom of each dish. - Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until completely smooth.
Add the sugar and mix until creamy.
Beat in the egg just until combined.
Stir in vanilla extract, lemon juice (if using), and sour cream until smooth. - Assemble
Divide the cheesecake filling evenly over the prepared crusts and smooth the tops. - Microwave
Microwave one cheesecake at a time on HIGH for 60–75 seconds.
The edges should be set while the center remains slightly jiggly.
Let stand for 1–2 minutes to finish setting. - Serve
Enjoy warm for a soft, custardy texture or chill for 15–20 minutes for a firmer cheesecake.
Add toppings if desired before serving.
