Oreo Mug Cheesecake

A single serving Vegan Oreo Cheesecake made in a mug! No mixer required and it cooks in the microwave.

I have been getting requests to create more single serving mug desserts for a while now, and I finally have one to share with you! If you haven’t tried it yet, my Chocolate Vegan Mug Cake is always a bit hit and is even easier than this recipe.

I don’t know about you, but I LOVE cheesecake so this little mug dessert is my new best friend. Mug desserts are great if you are only baking for one or if you live in a dorm room without access to an oven. Or if you are like me and crave a dessert once the kids are in bed!

This mug cheesecake is also easy enough for my pre-teen to make all by herself, and is a fun little project to do with kids.

Ingredients you need

• Vegan cream cheese – I used Tofutti brand. Trader Joe’s brand works as well. I’m sure other brands would work, but I would avoid Daiya as I never have good luck with it in desserts.
• Non-dairy yogurt OR coconut cream – I have used both with success. Don’t use a flavored sweetened yogurt, only plain. Coconut cream is simply the creamy white part in a can of full fat coconut milk.
• Sugar
• Cornstarch – May use arrowroot or tapioca starch if you can’t have cornstarch.
• Oreos – If you don’t prefer using Oreos, you can use another similar cookie such as Newman’s Own brand. For gluten free, use a similar gluten free cookie.

Tips for success

• Don’t use too small of a mug, or it will overflow. A mug with 12-16 ounce capacity works, and wide is better than tall and narrow. A little ramekin works as well.
• Don’t have a microwave? I haven’t tested this without a microwave, but it might work to simply bake it for 10-15 minutes in an oven friendly ramekin.
• Want to make a couple at once? Adjust the ingredients needed by sliding the slider in the recipe card, divide into separate mugs and microwave one at a time.
• Let it chill before eating. I know it’s hard to wait, but if you let it chill for about an hour it will taste much better! You could stick it in the freezer to speed this up if needed.

You might also enjoy The Best Vegan Cheesecake, No-Bake Layered Raspberry Cheesecake or Double Layer Pumpkin Cheesecake.

5 stars (3 ratings)

Oreo Mug Cheesecake

A single serving Vegan Oreo Cheesecake made in a mug! No mixer required and it cooks in the microwave.

Prep: 9 minutes mins

Cook: 1 minute min

Chilling time: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 1 serving

Print Pin Comment SaveSaved

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 4 tablespoons vegan cream cheese *I used tofutti brand
• ▢ 2 tablespoons plain non-dairy yogurt OR coconut cream
• ▢ 2 tablespoons granulated sugar
• ▢ 1 teaspoon cornstarch
• ▢ 3 Oreo cookies *May use a similar cookie, such as Newman's Own if desired
• ▢ non-dairy whipped cream, optional for serving

Instructions 

• In a medium sized bowl, add the vegan cream cheese, non-dairy yogurt OR coconut cream, sugar and cornstarch. Stir or whisk until well combined, creamy and smooth. Set aside.
• Crush the Oreo cookies into crumbs. I do use by placing the cookies in a sandwich baggie and then crushing with a heavy mug. A blender or food processor works as well.
• Lightly grease a large microwave safe mug or small ramekin (so you can easily remove the cheesecake). Sprinkle about half of the Oreo crumbs in the bottom of the mug and push down to create the crust.
• Stir in the other half of the Oreo crumbs into the cheesecake mixture. Pour the cheesecake mixture into the mug, on top of the crust.
• Place in the microwave and cook for 30 seconds, until you see a bubble in the middle then stop. Microwave for another 30 seconds, watching careful so it doesn't bubble over. The cheesecake should look mostly done especially on the edges, but may look a bit soft in the middle. If needed, microwave another 15-30 seconds. If you do this all at once, it will bubble over, which is why you need to stop a few times.
• Place the mug in the refrigerator to chill and firm up for about an hour, if you can wait that long, until cool. You can gently pop it out of the mug and serve on a plate with non-dairy whipped cream, or eat it straight from the mug. Enjoy!

Notes

1. I like Tofutti brand best for making vegan cheesecakes, but Trader Joe's brand works as well as other brands. I would avoid Daiya cream cheese, as it doesn't tend to work well for desserts.
2. If you don't like using Oreos, feel free to use a similar cookie. Newman's Own brand has a good chocolate cream cookie.
3. I have tested it with both non-dairy yogurt and coconut cream, they both work well. Coconut cream is simple the white, creamy part from a can of full fat coconut milk. Or you can buy the can labeled "coconut cream".
4. Tapioca starch or arrowroot will likely work in place of cornstarch if needed, but I haven't tested it.
5. Gluten free? Use a gluten free similar cookie to make the dessert gluten free.

Nutrition

Serving: 1cheesecake | Calories: 463kcal | Carbohydrates: 60g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Sodium: 402mg | Potassium: 77mg | Fiber: 5g | Sugar: 42g | Vitamin C: 4mg | Calcium: 78mg | Iron: 4mg

Course: Dessert

Cuisine: American

Author: Nora Taylor

Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!