Lemon Cheesecake Mug Cake| Eggless lemon cheese cake Mug Cake
Craving cheesecake but don’t want to wait hours? This Lemon Cheesecake Mug Cake is creamy, tangy, and ready in just minutes! With a buttery Lotus biscuit crust, smooth cheesecake batter, and zesty lemon flavor, it’s the ultimate single-serve dessert when you need a quick sweet fix. The best part? You...
Ingredients
For the Crust (optional but recommended)
biscuit Lotus biscuit (or graham cracker/digestive)1
melted butter (or coconut oil)1/2tsp
For the Cheesecake Batter
cream cheese, softened (room temp)2tbsp
plain Greek yogurt (unsweetened)2tbsp
sugar (or honey/maple syrup)1 1/2tbsp
egg yolk egg yolk (or 2 tsp cornstarch if egg-free)1
lemon juice (freshly squeezed)1/2tsp- lemon zest1/2tsp
vanilla extract1/4tsp
For Toppings
Whipped cream
Fresh berries (blueberries pair perfectly with lemon)
Fresh lemon zest
Lemon curd or simple lemon glaze (powdered sugar + lemon juice)
Nutrition (per serving)
Calories
145.5kcal (7.27%)
Protein
2.2g (4.4%)
Carbs
7.8g (2.84%)
Sugars
6.6g (13.2%)
Healthy Fat
3.8g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
How to make Lemon Cheesecake Mug Cake| Eggless lemon cheese cake Mug Cake
Make the Crust (Optional)
- Step 1
Crush one Lotus biscuit into fine crumbs. Mix with melted butter. Press down firmly into the bottom of a microwave-safe mug. Set aside.
Prepare Cheesecake Batter
- Step 1
In a small bowl, whisk softened cream cheese until smooth. Add yogurt, sugar, lemon juice, zest, vanilla, and egg yolk (or cornstarch for egg-free). Stir until creamy and lump-free.
Assemble
- Step 1
Pour cheesecake batter over the crust (or directly into the mug if skipping crust).
Microwave
- Step 1
Microwave on medium power for 60–80 seconds. The center should be slightly jiggly like real cheesecake. Do not overcook.
Chill or Serve Warm
- Step 1
For a firmer cheesecake texture, let cool, then refrigerate for 10 minutes.
- Step 2
For a creamier texture, enjoy warm right away.
Add Toppings
- Step 1
Top with whipped cream, berries, lemon zest, or drizzle with lemon curd.
Nutrition (per serving)
Nutrition (per serving)
Calories
145.5kcal (7.27%)
Protein
2.2g (4.4%)
Carbs
7.8g (2.84%)
Sugars
6.6g (13.2%)
Healthy Fat
3.8g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use coconut yogurt for dairy-free, honey/maple syrup instead of sugar, or digestive biscuits instead of Lotus.
Cooking time varies based on microwave wattage. Start with 60 seconds, then check.
If too dry, reduce cook time. If rubbery, lower microwave power. If undercooked, heat in 10-second intervals.
Double the recipe for 2 mugs; microwave separately for best results.
Best eaten fresh, but can be refrigerated for up to 1 day.
FAQS
Can I make this mug cake without an egg?
Yes! Replace the egg yolk with 2 teaspoons of cornstarch for an egg-free version.
Can I double this recipe?
Yes, but cook each mug separately for the best results. Doubling in one mug may lead to uneven cooking.
Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt gives a creamier texture. If using regular yogurt, drain excess liquid first.
How many calories are in this cheesecake mug cake?
On average, it’s around 220–260 calories depending on toppings and crust.
How long should I microwave the cheesecake mug cake?
Microwave on medium power for 60–80 seconds. The center should remain slightly jiggly, just like baked cheesecake.
Can I refrigerate this mug cake?
Yes! Chill for 30 minutes for a firmer texture, or refrigerate up to 1 day and enjoy cold.
Can I skip the crust?
Absolutely. The cheesecake batter works perfectly on its own, but the biscuit crust makes it taste more like a real cheesecake.
How do I stop the cheesecake from becoming rubbery?
Don’t overcook. Start at 60 seconds, then add 10-second intervals if needed. Cooking on medium power gives the best creamy texture.
What toppings go best with lemon cheesecake mug cake?
Whipped cream, lemon zest, lemon curd, or fresh berries (blueberries are perfect).
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Rajani
(@thegourmetschoice)
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories. I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching...
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