Kirbie's Cravings

Keto Microwave Pumpkin Cheesecake

A creamy single-serving keto low carb pumpkin cheesecake that cooks in the microwave in about 2 minutes. This easy cheesecake combines pumpkin and fall spices with creamy cheesecake for the ultimate Fall dessert. No need to wait until Thanksgiving to get your pumpkin cheesecake fix!

photo of a pumpkin cheesecake on a plate

I always look forward to eating pumpkin cheesecake this time of year, especially at Thanksgiving. I previously shared a Keto Microwave Cheesecake which I love to make. This pumpkin version is just as easy and delicious and perfect for the season. Plus it means I can enjoy pumpkin cheesecake without having to wait for Thanksgiving.

overhead photo of a pumpkin cheesecake

How to Make Keto Microwave Pumpkin Cheesecake

  • It is important to soften the cream cheese first so that it is easy to whisk. If the cream cheese is not first thoroughly whisked, you’ll end up with lumps of cream cheese in your batter. I recommend heating the cream cheese in the microwave for just a few seconds so that it is soft enough to whisk.
  • The sweetener is added in next and whisked until combined.
  • Next, the egg and heavy cream are added and whisked in with the cream cheese until no egg streaks remain.
  • Finally, the pumpkin and spices are whisked into the batter.
  • The batter is then poured into an 8 oz ramekin.
  • The cake cooks in the microwave for approximately 2 minutes. However, you will need to break up the cooking time so that the cheese does not overheat and become unstable. The cake is ready when the top is no longer liquid and the cake has started to pull away from the sides of the ramekin.

Microwave Pumpkin Cheesecake Equipment

You will need a medium bowl and small whisk to whisk the batter. You will also need an 8-oz ramekin to cook the cheesecake in. The 8-oz ramekin should measure approximately 4 inches wide (on the surface) and 2 inches tall. You can use a similar-sized bowl or mug. Just make sure your mug or bowl is about the same width, otherwise, if it is too wide your cake will be too flat and will cook more quickly. If it is too narrow, your cake will be too thick and won’t cook all the way through.

Keto Pumpkin Cheesecake Tips

  • Just like a traditional cheesecake, this cake is not meant to be eaten right after it is finished cooking. Let it cool in the fridge so the flavors have a chance to settle before enjoying the cheesecake.
  • I highly recommend using Philadelphia brand cream cheese. Their cream cheese is creamier and ideal for this recipe, especially since you only have a whisk to whisk out the lumps. Other brands of cream cheese I’ve used sometimes leave little lumps in the batter.
  • I recommend lightly dabbing the pumpkin puree with a paper towel. You don’t need to dry it out but taking away even that small amount of moisture makes a big difference.

close-up photo of a pumpkin cheesecake

You might like my microwave keto pumpkin pie, too!

Keto Microwave Pumpkin Cheesecake

Servings: 1
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Course: Dessert
Cuisine: American
An individual-sized pumpkin cheesecake that can be cooked in the microwave in about 2 minutes! This cheesecake is so creamy and full of pumpkin and fall spices.
5 from 4 votes


  • 2 oz full fat cream cheese I recommend Philadelphia brand
  • 2 tbsp erythritol granular
  • 1 tbsp heavy cream
  • 1 large egg
  • 1 tbsp pumpkin puree
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg


  • Add cream cheese to a medium microwave-safe bowl. Cover with paper towel and heat briefly for about 10-15 seconds (assuming the cheese came straight from the fridge), or until cream cheese is soft enough to whip.
  • Mix cream cheese with a whisk until smooth and no lumps remain. It should have a light whipped consistency. It is important to completely whip the cream cheese at this point, otherwise, you will not be able to whisk out any cream cheese lumps later.
  • Add in erythritol and whisk until evenly blended into cream cheese.
  • Add in heavy cream and egg. Whisk until batter is smooth and no egg streaks remain.
  • Lightly dab the pumpkin puree with a paper towel and then add to the batter. Add in cinnamon and nutmeg. Whisk until batter is smooth.
  • Pour batter into a microwave-safe 8 oz ramekin. You do not need to grease it first. Place a paper towel over the ramekin. This will keep the cake from cooking too fast and prevent the cake batter from rising past the surface. Cook cake at full power in microwave for 1 minute. Cake should look almost cooked, but some parts may still look liquid or wet. Cook for 30 seconds. Now the cake should look fully done but has not pulled away from the sides. If this is the case, cook the cake for an additional 30 seconds or until cake has begun to pull away from the sides.
  • The total cooking time for me was 2 minutes in an 1100 watt microwave. You may need to adjust cooking time based on your microwave power. Make sure you do not do the full cooking time at once. Doing so will cause the cheese to overheat and become unstable and can result in your cake popping/exploding in the microwave.
  • Use a spatula to loosen edges of cake. Slide cake out onto a plate.
  • Place cake in fridge to set for 30-60 minutes or until cool to the touch. If you do not plan on eating the cake right after it is cooled, you can continue to store the cake for up to 2 days in the fridge, but be sure to cover with plastic wrap or put in a sealed container after it is cooled so that it does not dry out in the fridge.
  • Serve cake with whipped cream and sugar free caramel sauce or your choice of toppings.


  • I recommend using Philadelphia brand cream cheese. I have tested a lot of cream cheese brands and I think this brand is the most ideal for making cheesecake that is being whipped by hand. Some of the other cream cheese brands are not as creamy and it is difficult to whip out all the lumps.
  • Pumpkin puree is usually very wet, so to remove some of the moisture, I lightly dab the surface with a paper towel. You do not need to dry it out, but just lightly dabbing it will make a big difference.
  • Make sure to let the cheesecake fully cool before eating. Just like regular cheesecake, the cheesecake is not meant to be eaten right away. If you try to eat it right after it is cooked, the flavors will not have settled or fully developed. Once cooled, the cake will become less moist and more creamy and have a strong cream cheese and pumpkin flavor. 
  • Do not microwave the full cooking time all at once. Cream cheese can overheat and get unstable in the microwave, which is why the cooking time is broken down into intervals. 
  • I use these 8 oz ramekins.* These are oversized ramekins, bigger than the typical ramekin which is usually 6 oz.  You can also make the cake in a mug or bowl. Just make sure it is about the same width as a ramekin (4 inches wide) so that the cake is not too thick and cooks through evenly. You also want to make sure your cake has enough room to cook. It will not rise much but it does need some room. In an 8 oz ramekin, you should have 3/4 inch of space after you pour in the batter. 
  • I used So Nourished Erythritol Sweetener Granular.*
  • You can use your favorite brand of sugar free caramel sauce. You can also make your own. I used this easy recipe from wholesome yum
  • *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).
  • The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.


Serving: 1cake, Calories: 318kcal, Carbohydrates: 5g, Protein: 9g, Fat: 29g, Saturated Fat: 16g, Sodium: 251mg, Fiber: 1g, Sugar: 3g, NET CARBS: 4

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

16 comments on “Keto Microwave Pumpkin Cheesecake”

  1. Very good! Will be making it again! Thank you for a great an easy recipe!

  2. What would happen if I use low-fat cream cheese (Phiiy, of course)?

  3. The recipe sounds FANTASTIC. I was wondering if I could use low fat milk instead of the heavy cream. Thanks. Dolores

  4. This is my very favorite keto dessert and mug cake! The only problem is that it’s one serving! I want to eat it a bunch of times lol Can this recipe be adapted to a full cake? Thanks for creating this!  

  5. I have made this several times and had great success each time. It is much better when it cools as the recipe states. I didn’t really taste the cream cheese but rather it tastes like a pumpkin pie, smooth and creamy. Thanks for the great recipe and instructions. They help to insure success!

  6. This is a very easy recipe and turned out very well. I made several to have on hand. I am not a cheesecake person but it really tastes more like pumpkin pie than cheesecake. One of the batches I made I forgot to add the egg. It was different but still tasted very good. Thanks for sharing!

    • I’m glad you are enjoying this recipe so much! I’ve made the eggless version before too. It does still taste good but not quite like a cheesecake.

  7. I’m sad to say that this one was a complete fail for me. I had 8oz of cream cheese that needed to be used so I quadrupled the recipe. First ramekin went in the microwave for 1 minute, overflowed, then tried 30 secs… same thing. Tried another one in the microwave starting with 30 seconds and still an overflow. I ended up baking the rest in the oven. I have no idea how it tastes yet as they are still cooling.

    • I’m sorry to hear that you had trouble with this recipe. I am wondering if you used the right sized ramekins? If you are using ramekins for this recipe, they need to be at least 8 oz. The more common sized ramekin is smaller, about 6 oz, which is why I emphasized 8oz ramekins and even stated the measurement. 8 oz ramekins look quite a big bigger. The cake doesn’t rise much during cooking but it does need some room. When I poured my batter in, I still had 3/4 inch of space. I also state in the recipe to put a paper towel over it. This will keep the cake from cooking too quickly and from rising past the surface. I’ve made this recipe many times successfully. I also have a video for my original microwave cheesecake recipe, which may help: