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Easy Pumpkin Cheesecake Mug Cake

You guys loved my easy no-bake 5 minute microwave brownies so much that I decided to do a single serve no-bake cake with all the flavors of autumn.  This one is a winner with tender, softly spiced pumpkin cake and the easiest creamy cheesecake swirled right in.  It’s the best of both worlds and it only takes less than 2 minutes to cook!

I love easy recipes, particularly when the holidays are involved.  I’m hosting Thanksgiving for the third year in a row for both families and though I love it and Thanksgiving is my all time favorite holiday, you guys know how much of a labor of love it is.  I’ve been prepping all week and this little mug cake satisfied my sweet tooth and pumpkin craving all in one while all my baked goods reserved for Thanksgiving kept calling my name.  #Willpower.  Not to mention, Thanksgiving is the unofficial kick off to my wedding day.  Between now and the big day, there are several holidays and the arrival of the new year.  Needless to say, this single serve mug cake keeps your portions in check with minimal effort to boot.


Today, I’ve married cake with cheesecake.  I mean, it had to be done (even if it was just an excuse to combine my 2 biggest cravings).  The cake itself isn’t overwhelmingly pumpkin flavored but is gently so with just a whisper of sweetness to perfectly receive whipped cream and a generous drizzle of caramel sauce and guys, my 3 minute caramel sauce is another delicious time saver.  The cheesecake part of this equation couldn’t be simpler but all of your bases are covered here with the essentials.  Sour cream works with cream cheese to loosen the base and lay a creamy foundation while the yolk adds richness like nothing else can. Since this is a fast-forward version, the yolk is really a heavy hitter here.  Lastly, the touch of flour holds things together and prevents any weeping that can sometimes occur in the microwave.  What you end up with is a delicious symphony of flavors that perfectly matches the mood of autumn and the pace of the holidays.

5.0 from 2 reviews

Easy Pumpkin Cheesecake Mug Cake
Cook time

Total time


Serves: 1 Mug Cake

Pumpkin Cake
  • 3 tb unbleached flour
  • ½ ts baking powder
  • ⅛ ts fine salt
  • ¼ ts pumpkin spice
  • ¼ c pumpkin puree
  • 2 tb brown sugar
  • 1 tb oil {coconut, grapeseed, veggie/canola}
  • 1 ts pure vanilla extract
  • 1 oz room temperature cream cheese
  • 1 tb room temperature sour cream
  • 1 ts pure vanilla extract
  • 1 tb granulated or brown sugar
  • 1 room temperature egg yolk
  • ½ tb unbleached flour

  1. In a small bowl, whisk together the flour, baking powder, salt and pumpkin spice.
  2. In the mug you’ll be using (I used a 12 oz mug), stir together the pumpkin, brown sugar, oil and vanilla.
  3. Mix the small bowl of dry ingredients into your mug of wet ingredients. Do not over mix.
  4. In a separate bowl, cream together all the ingredients for your cheesecake. Do not over mix.
  5. Combine the cheesecake batter with your pumpkin cake batter by folding or swirling the two batters together, as desired.
  6. In my 1.45 kw microwave, it took me 1½ minutes to cook. It’s better to under cook rather than over cook as it will continue to set as it cools and you can always cook it longer later.



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3 thoughts on “Easy Pumpkin Cheesecake Mug Cake

  • brian says:

    yeah! microwave meals on the go!

  • AllenGraph says:

    I’m so full, somebody help me

  • The Squishy Monster says:

    The holidays have been a whirlwind and it’s only just starting. I’ve got so much ahead of me, Brain it seriously crazy! I’ll try and sneak away solitary moments for cake. Me and cake will make everything better =) I hope you’re happy and well, my friend and hope Thanksgiving was lovely for you!!

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