Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Add to Collection
Go to Collections
Microwave Cheesecake
This amazing keto mug cheesecake is made in the microwave and ready in a few minutes.
Course
Dessert
Cuisine
American
Diet
Gluten Free
Prep Time
5
minutes
minutes
Cook Time
2
minutes
minutes
Rest time
10
minutes
minutes
Total Time
17
minutes
minutes
Servings
1
serving
Calories
204
kcal
Author
Vered DeLeeuw
Ingredients
2
ounces
Neufchatel cream cheese
cubed (or reduced-fat cream cheese)
¼
teaspoon
pure 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 to combine.
Mix in the egg patiently and thoroughly until smooth. 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. Remove from the fridge 15 minutes before serving.
Video
Notes
Some Pinterest reviewers feel that this cake tastes better with 3 ounces of cream cheese instead of 2 ounces.
You can
use regular cream cheese in this recipe.
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.
Nutrition
Serving:
1
cake
|
Calories:
204
kcal
|
Carbohydrates:
4
g
|
Protein:
12
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Sodium:
237
mg