Keto, Low Carb Microwave Cheesecake

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.

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

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Course: Dessert
Cuisine: American
Servings: 1

A single serving keto-friendly and low carb microwave cheesecake. This is a quick and easy short-cut cheesecake to satisfy your dessert cravings.

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

Directions:

  1. Add cream cheese to a medium microwave-safe bowl. Cover with paper towel and heat briefly for about 15 seconds.

  2. Mix cream cheese with a whisk until smooth and no lumps remain.

  3. Add in stevia, vanilla and whisk until batter is smooth.

  4. 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.

  5. 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.

  6. 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.

  7. Place cake in fridge to set for one hour. 

  8. Serve cake chilled with fresh fruit or your choice of cheesecake toppings.

Recipe 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.

Estimated Nutrition Information does not include toppings or carbs from erythritol. 

Nutrition Facts
Keto Low Carb Microwave Cheesecake
Amount Per Serving (1 cake)
Calories 381 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 19g119%
Cholesterol 314mg105%
Sodium 274mg12%
Potassium 156mg4%
Carbohydrates 4g1%
Sugar 2g2%
Protein 11g22%
Vitamin A 1510IU30%
Calcium 107mg11%
Iron 1.2mg7%
Net Carbs 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

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2 comments on “Keto, Low Carb Microwave Cheesecake”

  1. 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.

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