This delicious microwave cheesecake is mixed quickly in a ramekin and is ready in just a few minutes. Sweetened with stevia, it has 7 grams of carbs and 240 calories for the entire filling cake!
I love mug cakes. I have a few of them on this website (this simple keto mug cake is a great example), and I appreciate the way they satisfy sweet cravings swiftly and efficiently. I also like that they make just one serving - built-in portion control! This microwave cheesecake is a lifesaver. It's ready super fast, it's filling, and it satisfies that craving for cheesecake that I get once in a while.
Ingredients
You'll only need a few simple ingredients to make this cake. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Cream cheese: I like to use neufchatel cream cheese (reduced-fat cream cheese), but you can use regular cream cheese if you'd like.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Sweetener: I use stevia. You can use a granulated sweetener instead, but it's best to use a powdered sweetener to prevent a grainy texture.
- Egg: I use large eggs in most of my recipes, including this one.
Variations
The best way to vary this recipe is to use different flavor extracts. So, instead of vanilla extract, you could try using coconut extract, lemon extract, or orange extract.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this cake:
Start by placing the cream cheese in a 1-cup ramekin. Soften it in the microwave. Mix in the remaining ingredients until completely smooth.
Microwave the mixture on high for 90 seconds. Let it cool for 10 minutes, then invert the cake onto a plate.
You can dust the cake with a powdered sweetener to make it look pretty.
Expert Tip
After adding the egg to the batter, you'll need to be patient. Keep mixing until the mixture is completely smooth and free of lumps. It will take a couple of minutes, so just keep going!
Recipe FAQs
No. If you want a real cheesecake, I highly recommend this wonderfully creamy keto cheesecake.
But although it's not a true cheesecake (the ratios are different), it is very close to the real thing. Its texture is creamy, it has a pleasant vanilla flavor, and it's just sweet enough.
This cake comes out of the microwave puffy, then deflates a little, although it retains a nice volume.
The center is just a little sunken, but that center will end up on the bottom of the cake. After you invert it onto a plate, the top is nice and smooth.
I don't think it's eggy, even though, in terms of ratios, there IS more egg here relative to cream cheese than in traditional cheesecake.
It's lovely and creamy and tastes close enough to real cheesecake that I can't make it too often because it's really good, and I end up eating the whole thing. 🙂
To prevent a grainy texture, it's best to use powdered sugar or a powdered sugar-free sweetener. If you use powdered sugar, keep in mind that the nutrition info will change.
Serving Suggestions
You can make this cake prettier by dusting it with powdered sweetener. You can also top it with berries, keto whipped cream, chocolate whipped cream, keto ice cream, blueberry compote, or strawberry compote.
Storing Leftovers
Once completely cool, you can store the cake in an airtight container in the fridge for up to four days. Remove it from the fridge 15 minutes before enjoying it. Cheesecake is better at room temperature.
More Cheesecake Recipes
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Recipe Card
Quick Microwave Cheesecake
Video
Ingredients
- 3 ounces Neufchatel cream cheese - cubed; or regular cream cheese
- ¼ teaspoon vanilla extract
- ½ teaspoon stevia glycerite - equals about 2 tablespoons of sugar
- 1 large egg
Instructions
- Place the cream cheese in a microwave-safe, ¾-cup, 3-inch wide ceramic ramekin. Microwave it for 15 seconds to soften.
- Add the vanilla and stevia and mix with a small fork or a whisk to combine.
- Mix in the egg patiently and thoroughly until completely smooth and free of lumps. This will take a couple of minutes.
- Microwave the mixture for 90 seconds or until fully cooked.
- Allow the cake to rest and cool in the ramekin for 10 minutes, then run a knife around the edges and carefully invert it onto a plate.
- Top with your choice of toppings and serve, or refrigerate until ready to serve and for up to four days. Remove from the fridge 15 minutes before serving.
Notes
- You can use regular cream cheese and powdered sugar in this recipe. The nutrition info will change.
- Be careful when removing the ramekin from the microwave - it will be hot. Use oven mitts.
- According to America's Test Kitchen and Better Homes and Gardens, a cheesecake is done when it reaches an internal temperature of 150°F.
- Once completely cool, you can store the cake in an airtight container in the fridge for up to four days. Remove it from the fridge 15 minutes before enjoying it. Cheesecake is better at room temperature.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sheena Critipaul says
Hi there, I have liquid English toffee Stevia and also the Stevia monk fruit packets. Is there a way I can make this in a mini tart pan in the air fryer instead? I have a 2 quart air fryer. Well, 2.2 quarts to be exact haha. Thank you so much!
Vered DeLeeuw says
Hi Sheena,
I'm so sorry - I don't own an air fryer and have only made these in the microwave.
Cynthia says
Good morning! My husband doesn't like stevia - have you tried other sweeteners with this recipe and, if so, which ones have you found that worked? Thanks in advance!
Vered DeLeeuw says
Hi Cynthia,
You can use 2 tablespoons of granulated sweetener, but it's best to use a powdered sweetener to prevent a grainy texture.
Michele says
What if I don’t have a ceramic remakin??
Vered DeLeeuw says
Hi Michele,
You can use any microwave-safe small bowl, such as a dessert bowl or a food prep bowl.
kel says
yum !!! thank you very much
Vered DeLeeuw says
You're very welcome, Kel! Glad you liked it. 🙂
Patty says
I use 6 tablespoons of cream cheese, and can't survive on my diabetic plan without it! It's my absolute "fix" for a sweet treat. I don't eat it all ... it lasts me days, but fabulous!
Vered DeLeeuw says
I'm so glad you find this cake so enjoyable, Patty! Thank you for taking the time to write a detailed comment. I appreciate it.
Megan Levonyak says
Super easy and delicious! I added about 2 teaspoons of sour cream to make it more like a NY cheesecake and I loved it!
Vered DeLeeuw says
I'm so glad you enjoyed this cake, Megan! I like the idea of adding sour cream.