Best 4 Upside Down Mug Cheesecake Recipes

PINEAPPLE UPSIDE-DOWN CAKE IN A MUG

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.

EASY 3-MINUTE MICROWAVE MUG CHEESECAKE

Steps:

• Combine graham crumbs and butter; press onto bottom of a microwave-safe mug. (Spray inside of mug with cooking spray if you want to remove cheesecake after microwaving.)
• Stir cream cheese with a fork in a small bowl until smooth. (If necessary, microwave it for a few seconds to soften and remove lumps.) Mix in sugar, sour cream and vanilla until blended Add egg and mix until fully incorporated. Pour over crumbs.
• Microwave on MEDIUM (50% power) for 1 min. If needed, microwave an additional 20 to 40 sec. or until edge begins to set, but cheesecake it is still a little wet and shiny in the center. (Do not overcook.) Cool for 10 min. before placing in the fridge for at least 1 to 2 hours or until set.

PEACH UPSIDE-DOWN CHEESECAKE

Steps:

• Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

PINEAPPLE UPSIDE-DOWN CHEESECAKE

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.