This single-serving easy cheesecake cooks in the microwave in about two minutes. It is also keto-friendly, low carb, and gluten-free.
This is a keto-friendly version of my microwave cheesecake mug cake. It’s the perfect single serving dessert when you’re in the mood for cheesecake but don’t want to make a full-sized cheesecake.
I don’t make a lot of keto desserts but cheesecake is one dessert that I think is ideal for creating a keto version since it is mainly made out of cheese and eggs. If you want a full-size keto cheesecake you should check out my 3 Ingredient Keto Japanese Cheesecake, too.
Taste and Texture of Microwave Cheesecake
This cake tastes nearly identical to my original recipe. You do need to keep in mind that this is a shortcut cheesecake so of course it won’t taste the same as a regular cheesecake or be nearly as creamy. But it is cheesy and sweet and it satisfies my cheesecake cravings. I’ve also have a keto pumpkin cheesecake recipe you can make in the microwave, too.
Sugar Substitute
I did not have to make many changes to my original cheesecake recipe, but I did have to replace the sugar. I chose to use All Purpose Granular Stevia.* It melts and has a similar consistency to granulated sugar and it is twice the sweetness of granulated sugar.
If you have a favorite keto friendly sugar substitute, it will likely work with this recipe. Just make sure you add the equivalent of 2 tbsp of sugar.
What to Cook the Cheesecake In
I cooked my cheesecake in a microwave-safe 8 oz ramekin. It is about 4 inches wide and 2 inches tall. If you do not own an 8 oz ramekin, you can use a similar sized microwave-safe bowl or container, just make sure it holds at least 8 oz otherwise the batter will overflow when cooking. You should also try to find a dish around 4 inches wide. If your dish is narrow and tall, it will be difficult for the cake to cook completely through.
Best Type of Cream Cheese to Use
If you live in the US, I highly recommend you use Philadelphia brand cream cheese. When I buy cream cheese for spreading on bagels, I buy whatever is on sale. But lately I have been making Japanese cheesecakes and I found at that there is a huge difference with different brands of cheesecake and how well they blend. Philadelphia cheesecake blends the best and is ideal for making cheesecake batter without any lumps.
Tips for Having a Smooth Batter
Since this is a recipe for one, everything is mixed with a whisk by hand instead of using a high-powered mixer. It is therefore a little more difficult to create a completely smooth cheesecake batter but here are some helpful tips.
- Allow the cream cheese to come to room temperature before using. Also warm up the cream cheese for just a few seconds in the microwave (any longer and it will start to cook and pop). This will make the cream cheese very spreadable and easy to whisk.
- Make sure your cream cheese batter is completely smooth before adding the other ingredients.
- Use room temperature eggs otherwise cold eggs will make it harder for you to beat out the lumps.
- You should have a smooth batter until you add in the eggs and heavy cream, at which point you’ll have little lumps of cream cheese in your batter.
- You will need to whisk for a few minutes, but you should be able to whisk out most of the tiny lumps. If you have just a few remaining (less than 5), that is fine.
Resting time for Cheesecake
Much like a traditional cheesecake, you must let the cheesecake rest. Even though it cooks in two minutes, it needs about an hour in the fridge. If you try to eat it too soon, the cheesecake flavor will not be fully developed. The cheese flavor won’t be as rich and it may even taste a little eggy. Allowing the cheesecake to rest will dramatically change the taste.
Make sure to remove the cheesecake from the ramekin before placing it into the fridge. If you keep it in the ramekin, the ramekin will develop condensation around the cheesecake and it will also be harder to slide out after it has set.
Topping Ideas
If you are sticking to a strict keto diet, the amount of fruit I used to decorate my cheesecake may be too much. You can do a few berries and sprinkle a powdered sugar substitute.
I dressed up the one in the photos above a little more, by adding a quick raspberry sauce. I don’t have a recipe for it. I simply reduced down some raspberries in a saucepan, added a little stevia and thickened it with chia seeds.
But just a few berries and a sprinkle of powdered sugar substitute also works.
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Recipe now updated with video! You can also view all my recipe videos on my youtube channel.
Keto Low Carb Microwave Cheesecake
Ingredients
- 2 oz full fat cream cheese softened
- 1 tbsp Natural Mate All Purpose Granular Stevia or sugar substitute of your choice equivalent to 2 tbsp sugar
- 1/4 tsp vanilla
- 2 tbsp heavy cream
- 1 large egg room temperature
Instructions
- Add cream cheese to a medium microwave-safe bowl. Cover with paper towel and heat briefly for about 15 seconds.
- Mix cream cheese with a whisk until smooth and no lumps remain.
- Add in stevia, vanilla and whisk until batter is smooth.
- Add in heavy cream and egg. Whisk until batter is smooth. The cream cheese will break into small lumps and you will need to whisk briskly for a few minutes at this step to try to remove as many small lumps as possible. Having a few tiny ones leftover is okay but you want to whisk most of them, otherwise it will affect the outcome of the cake.
- Pour batter into a microwave-safe 8 oz ramekin. Cook cake at full power in microwave for 1 minute. Cake should be bubbling at the surface but not completely set in the middle. Cook for an additional 1 minute, but only 30 seconds at a time. Cooking the full amount at once can cause the cake to overcook or explode in the microwave. I own a 1000 watt microwave. If your microwave wattage is higher or lower you may need to adjust cooking time.
- Allow the cake to cool a few minutes at room temperature. Use a spatula to loosen edges of cake. Slide cake out onto a plate.
- Place cake in fridge to set for one hour.
- Serve cake chilled with fresh fruit or your choice of cheesecake toppings.
Video
Notes
- For the sugar substitute, I used Natural Mate Stevia All Purpose Natural Sweetener*
- If you have a favorite keto friendly sugar substitute, it will likely work with this recipe. Just make sure you add the equivalent of 2 tbsp of sugar.
- I highly recommend you use Philadelphia brand cream cheese for this recipe. I've tried making cheesecake with other brands of cream cheese and the cheese doesn't blend as well, making it difficult to have a smooth batter.
- I cooked my cheesecake in a microwave-safe 8 oz ramekin. It is about 4 inches wide and 2 inches tall. If you do not own an 8 oz ramekin you can use a similar-sized microwave-safe bowl or container, just make sure it holds at least 8 oz otherwise the batter will overflow when cooking. You should also try to find a dish around 4 inches wide. If your dish is narrow and tall, it will be difficult for the cake to cook completely through.
- Much like a traditional cheesecake, you must let the cheesecake rest. Even though it cooks in two minutes, it needs about an hour in the fridge. If you try to eat it too soon, the cheesecake flavor will not be fully developed. The cheese flavor won't be as rich and it may even taste a little eggy. Allowing the cheesecake to rest will dramatically change the taste.
- Make sure to remove the cheesecake from the ramekin before placing it into the fridge. If you keep it in the ramekin, the ramekin will develop condensation around the cheesecake and it will also be harder to slide out after it has set.
- If you are sticking to a strict keto diet, the amount of fruit I decorated my cake with may be too much. You can do a few berries and sprinkle a powdered sugar substitute, like Swerve.
- I dressed up the one in the photos by adding a quick raspberry sauce. I don't have a recipe for it. I simply reduced down some raspberries in a saucepan, added a little stevia and thickened it with chia seeds.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Tips for Having a Smooth Batter
Since this is a recipe for one, everything is mixed with a whisk by hand instead of using a high-powered mixer. It is therefore a little more difficult to create a completely smooth cheesecake batter but here are some helpful tips.- Allow the cream cheese to come to room temperature before using. Also warm up the cream cheese for just a few seconds in the microwave (any longer and it will start to cook and pop). This will make the cream cheese very spreadable and easy to whisk.
- Make sure your cream cheese batter is completely smooth before adding the other ingredients.
- Make sure you use room temperature eggs otherwise cold eggs will make it harder for you to beat out the lumps.
- You should have a smooth batter until you add in the eggs and heavy cream, at which point you'll have little lumps of cream cheese in your batter.
- You will need to whisk briskly for a few minutes at this stage, but you should be able to whisk out most of the tiny lumps. If you have just a few remaining, that is fine.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Sorry but cheesecake should not bubble when cooking. That causes the egg to “break” and you don’t end up with a smooth cheesecake but something that resembles a block of scrambled eggs.
As mentioned in the post, this is a short-cut microwave cheesecake. We don’t think it tastes like a block of scrambled eggs and other readers agree. We hope you try the recipe or, if you want a non-microwave version, you might like our Japanese Cheesecake.
This was really good. It did have a bit of an eggy taste which I didn’t mind but my date did. She is a very good cook and suggested that the yolk and white be separated, the yolk stirred in to the batter and the white whipped and folded in. She also suggested a tsp. of coconut flour. To me it tasted custard like. Overall I liked it a lot. I will make it again. I’ll report back if I try the suggestions my date made. Thanks for a great idea.
I’ve made cheesecake with folded whipped egg whites. It is how Japanese cheesecake is made. However, it’s quite difficult to whip just one egg white. And I was trying to make an American style cheesecake. Thank you for sharing the ideas though
This recipe is AMAZING!!
I used store brand whipped cream cheese and organic erythritol sugar instead of stevia and OMG it came out so good! What an amazing treat. This will definitely be helping me cure my sweet tooth while on Keto.
Thank you!
I’m so happy you liked it!
Hi there ,
Could I use liquid stevia instead of granular ?
Would it work just as well?
yes that should be fine
hi Kirbie,
Does it work on oven or air fryer? if yes, how? rdgs Lynn
this recipe is designed to be cooked in the microwave.
2nd time—forgot the whipping cream, forgot the cream cheese on top. Added 6 raspberries. Just as good. I eat right out of microwave for breakfast.
I’m glad you like it!
I ate it right out of the microwave for breakfast. Added a 2 g carb almond cookie for a crust.
I’m happy you liked it!
Have you tried this with Temp-Tee whipped cream cheese? I often find it combines better in many dishes, since it’s softer.
I have not tried with that specific brand, but I have tried it with Philadelphia whipped cream cheese. I agree whipped cream cheese is much easier to mix but because whipped cream cheese is so much airier, the cheesecake comes out less cheesy and creamy.