Blueberry cheesecake mugcake
Prep Time
10 mins
Cook Time
2 mins


1/2 cup (125 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) baking powder
1/3 cup (75 ml) milk
1/2 tsp (2 ml) vanilla
3 tbsp (45 ml) salted butter, melted
1/2 cup (125 ml) light cream cheese, softened
1/3 cup (75 ml) icing sugar
1/2 cup (125 ml) 35% whipping cream
1/2 tsp (2 ml) vanilla extract
1 1/2 cup (375 ml) fresh blueberries


  1. In a bowl, whisk together flour, sugar and baking powder. Pour in milk and vanilla. Start whisking together and whisk in butter until smooth.
  2. Divide among 2 large microwave-safe mugs or bowls. Microwave each mug separately for 45 seconds. Set aside to cool.
  3. Meanwhile, in a bowl, beat together cream cheese and icing sugar until creamy. Whip cream and vanilla to stiff peaks. Stir half of the whipped cream into cream cheese mixture to lighten. Fold in remaining whipped cream until well combined.
  4. Top each cake layer in mugs with whipped cream cheese and blueberries. Repeat layers once.