Best Upside Down Mug Cheesecake Recipes

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5-MINUTE MICROWAVE CHEESECAKE RECIPE BY TASTY



5-Minute Microwave Cheesecake Recipe by Tasty image

Here's what you need: butter, graham cracker, cream cheese, sugar, vanilla extract, fresh raspberries

Provided by Alvin Zhou

Categories     Desserts

Yield 1 serving

Number Of Ingredients 6

1 tablespoon butter
2 sheets graham cracker
4 oz cream cheese, softened
2 tablespoons sugar
3 drops vanilla extract
5 fresh raspberries, for serving

Steps:

  • Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.
  • Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.
  • In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.
  • Spread the filling on top of the graham cracker crust.
  • Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.
  • Chill in the freezer for at least 30 minutes, until completely cool to the touch.
  • With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.
  • Top with a few raspberries.
  • Enjoy!

Nutrition Facts : Calories 606 calories, Carbohydrate 32 grams, Fat 50 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams

PINEAPPLE UPSIDE-DOWN CHEESECAKE



Pineapple Upside-Down Cheesecake image

Fruity and creamy! Just oh so delicious!

Provided by Christopher

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 4h55m

Yield 8

Number Of Ingredients 11

5 tablespoons butter, melted, divided
2 tablespoons brown sugar
2 (8 ounce) cans pineapple slices, drained well
7 maraschino cherries, drained and stemmed
1 cup graham cracker crumbs
3 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
¾ cup sour cream
2 teaspoons vanilla extract
3 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.
  • Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
  • Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.
  • Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
  • Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.

Nutrition Facts : Calories 630.7 calories, Carbohydrate 51 g, Cholesterol 190.7 mg, Fat 43.9 g, Fiber 0.8 g, Protein 10.2 g, SaturatedFat 26.6 g, Sodium 406.9 mg, Sugar 40.5 g

PINEAPPLE UPSIDE-DOWN CAKE IN A MUG



Pineapple Upside-Down Cake in a Mug image

For those moments when you need cake ASAP, just grab a mug and you'll be digging into this adorable individual serving of pineapple upside-down cake in minutes.

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 1 serving

Number Of Ingredients 11

2 tablespoons maple syrup or dark amber agave syrup
1 pineapple ring, well drained and patted dry
1 maraschino cherry, stemmed and patted dry
3 tablespoons all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
Pinch kosher salt
1 tablespoon plus 1 teaspoon milk
1 tablespoon plain Greek yogurt
1 1/2 teaspoons coconut oil, at room temperature
Whipped cream, for serving, optional

Steps:

  • Pour the syrup into the bottom of a microwave-safe mug wide enough to fit the pineapple ring. Put the pineapple ring in the mug and put the cherry in the middle of the ring.
  • Whisk together the flour, sugar, baking powder and salt in a small bowl.
  • Mix the milk, yogurt and coconut oil in a small bowl to combine. Add the dry ingredients to the wet and mix until just combined.
  • Spread the batter over the pineapple. Microwave in 30-second intervals until the cake is slightly domed and a toothpick inserted in the center comes out clean, about 90 seconds. Cool slightly; the cake should easily pull away from the sides of the mug. Invert the cake onto a plate and uncover. Serve with whipped cream if desired.

PINEAPPLE UPSIDE-DOWN CHEESECAKE



Pineapple Upside-Down Cheesecake image

My mom often made pineapple upside down cake, but I prefer something creamier. This recipe looks just like her cake, but gets even tastier as pineapple upside down cheesecake. -Marilyn McGinnis, Citrus Heights, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 14

3/4 cup packed brown sugar
4 slices canned pineapple (one 8-oz. can)
4 maraschino cherries
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
1/4 cup crushed pineapple, well drained
CRUST:
1 tablespoon butter
1/3 cup graham cracker crumbs
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325°. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice., For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in crushed pineapple. Spoon over fruit., Bake 35-40 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.

Nutrition Facts : Calories 549 calories, Fat 24g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 298mg sodium, Carbohydrate 79g carbohydrate (72g sugars, Fiber 1g fiber), Protein 6g protein.

UPSIDE-DOWN MUG CHEESECAKE



Upside-Down Mug Cheesecake image

This individual cheesecake can be whipped up in the morning and enjoyed for an after-dinner dessert. Customize as you like with your favorite toppings.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 1

Number Of Ingredients 8

2 oz cream cheese, softened
2 tablespoons fat-free egg product
1 1/2 teaspoons heavy whipping cream
2 tablespoons sugar
3/4 teaspoon all-purpose flour
1/4 teaspoon grated lemon peel
1 tablespoon crushed graham crackers
Additional toppings, if desired (fresh berries, whipped cream, caramel sauce)

Steps:

  • Spray bottom of microwavable mug (about 12 oz) with cooking spray. In small bowl, beat cream cheese, egg product and whipping cream with whisk until smooth; add sugar, flour and lemon peel, and mix well.
  • Pour batter into mug. Microwave uncovered on Medium (50%) 1 minute 30 seconds, checking and adding an additional 10 to 20 seconds as necessary, until edge slightly pulls away from mug and top is nearly set (cheesecake center may look glossy); cool 10 minutes. Refrigerate until cool, at least 2 hours or overnight.
  • To serve, carefully run knife around edge of cheesecake to loosen; turn onto small plate. Top with crushed graham crackers. Serve with additional toppings, as desired.

Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 29 g, TransFat 1/2 g

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