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Creamy Microwave Ginger Cheesecake with Mascarpone and Condensed Milk
This Creamy Microwave Ginger Cheesecake is quick, smooth, and perfect for no-bake dessert lovers. Made with ginger biscuits, mascarpone, and condensed milk for an easy chilled cheesecake.
This microwave cheesecake skips the oven but keeps the creamy texture and cozy flavor. It’s a low-effort dessert that works for weeknights or last-minute guests. Easy desserts like this always come in handy.
Why You Will Love and Enjoy Creamy Microwave Ginger Cheesecake
- It’s quick, no oven needed, and perfect when you want dessert without a mess.
- The ginger crust and creamy filling balance sweet and tangy in every bite.
Creamy Microwave Ginger Cheesecake
- Prep Time: 10 minutes
- Refrigerate: 120 minutes
- Cook Time: 4 minutes
- Total Time: 2 hours 14 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
An easy microwave cheesecake with ginger biscuits, mascarpone, and condensed milk that sets beautifully every time
Ingredients
Crust
- 1 packet ginger biscuits, finely crushed
- 2 tbsp butter, melted
- 2 tbsp dried cranberries, optional
Filling
- 1 cup (250 ml) plain full cream double thick yogurt
- 1 cup (250 ml) mascarpone cheese, room temperature
- 1 tin condensed milk
Topping
- 2 tbsp pecan nuts, roughly chopped
Instructions
Crust
- Mix 1 packet crushed ginger biscuits with 2 tbsp melted butter until it looks like damp sand.
- Press the mixture firmly into the base of a microwave-safe glass or ceramic bowl, about 18 to 20 cm wide, using the back of a spoon.
- If you’re using them, sprinkle 2 tbsp dried cranberries evenly over the crust and gently press them in so they stick.
Filling
- In a medium bowl, mix 250 ml plain full cream double thick yogurt, 250 ml mascarpone cheese, and 1 tin condensed milk until smooth.
- Don’t overbeat it, just mix until creamy and lump-free.
- Pour the filling over the prepared crust and gently tap the bowl on the counter to release air bubbles.
- Microwave uncovered on HIGH for 4 minutes (depending on your microwave strength). The edges should look set, with a slight wobble in the center.
- If needed, add 30 seconds at a time until you get that soft jiggle.
- Let the cheesecake cool on the counter for about 30 minutes, then refrigerate for at least 2 hours to fully set.
- Before serving, sprinkle 2 tbsp chopped pecan nuts over the top.
- Toast them first if you want extra flavor, totally optional but worth it.
Notes
Created, prepared, tried, and tested Esme’s SIL Berdine
The microwave usually heats leftovers, but this time it makes dessert. Creamy cheesecake with a ginger crunch and no oven in sight.
You’ll enjoy Creamy Microwave Ginger Cheesecake because it’s quick, smooth, and lightly tangy. The ginger biscuit crust adds a subtle crunch, while the mascarpone and yogurt filling is soft and indulgent. It’s a simple dessert that feels special without the fuss and is ready to chill and serve in just a few minutes.
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