Strawberry Cheesecake Mug Cake

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Strawberry Cheesecake Mug Cake

Soft vanilla mug cake with pockets of creamy cheesecake and juicy strawberries—ready in about a minute. A springy, small-batch treat any night of the week.

Strawberry cheesecake mug cake topped with fresh berries
Hands-on: 6 min Cook: 65–70 sec Yield: 1 mug cake

Ingredients

  • 4 tbsp all-purpose flour
  • 3 tbsp sugar
  • 1/8 tsp baking powder
  • Pinch fine salt
  • 1 tbsp melted butter
  • 1/2 tsp vanilla extract
  • 2 strawberries, diced (plus more for topping)
  • 1 tbsp cream cheese, softened
Cream cheese check: For the best “cheesecake pockets,” use room-temperature cream cheese so it nestles into the batter instead of clumping.

Step-by-Step

  1. Mix base. In a 12–14 oz microwave-safe mug, whisk flour, sugar, baking powder, and salt. Stir in melted butter and vanilla with 3 tbsp milk (add milk only if your graphic version includes it; otherwise omit) until smooth. If not using milk, thin with 1–2 tsp water as needed for a thick batter.
  2. Add cheesecake. Press small pieces of softened cream cheese gently into the batter.
  3. Top with berries. Scatter diced strawberries over the surface (some will sink deliciously).
  4. Microwave. Cook on HIGH 65–70 seconds until edges are set and the top springs back lightly. Rest 1–2 minutes.
Berry moisture: Very juicy berries may add liquid—microwave 5–10 seconds longer if the center looks glossy.

Serving Ideas

  • Top with a dollop of whipped cream or vanilla yogurt and extra diced strawberries.
  • Drizzle with Maple Pecan Syrup for a breakfast-for-dessert vibe.
  • Pair with Tiramisu Iced Latte or a simple hot tea.
Yield1 serving
Total Time~7 minutes including resting
StorageBest warm. Cover and refrigerate up to 1 day; rewarm 10–15 sec. Strawberries will soften further.
NotesUse fresh berries for the best texture. If using frozen, thaw and pat dry first.