Quick Microwave Cheesecake

This delicious microwave cheesecake is quickly mixed in a ramekin and is ready in just a few minutes.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 2

Rest time 10

Total Time 17

Servings serving

Calories 244kcal

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.

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.