This creamy keto mug cheesecake cooks in the microwave for just over 1 minute! It's perfect if you want a quick and easy sugar free dessert. It is crustless and has only 2.6g net carbs per portion. Serves 2.
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I just cannot get enough of cheesecakes in all shapes and forms! I recently posted this keto cheesecake fluff, and I have a bunch of "proper" cheesecakes on the blog, from a classic Sugar Free Cheesecake to this decadent Keto Double Chocolate Cheesecake. It was time for a microwave version.
It took me a few attempts to get this keto mug cheesecake cake just right. The first time, I overcooked the cakes and they became gummy. Note - 2 minutes is definitely too long, guys! The second time, I added a full tablespoon of lemon juice, which caused the batter to separate. I'm making all the mistakes so you don't have to 🙂
The third time, these beauties came out and they do not only look pretty, the taste was great, too. My daughter has requested that they go on the regular dessert rotation. Result!
Of course, a keto mug cheesecake does not QUITE have the same ultra-silky texture as a baked cheesecake. I guess it's because we're using more egg than in a large cheesecake. Maybe it's also to do with the rather intense way a microwave cooks things.
But, that's the small trade-off you make for saving time and effort. I thought that overall it made a wonderful quick dessert. The other plus is that you're not left with 10 more portions of cheesecake you feel compelled to eat over the next few days!
How to make a keto microwave cheesecake - step by step:
Put all ingredients in a bowl and mix with a spoon or a balloon whisk until there are no lumps. This may take a couple of minutes as some cream cheese brands are firmer than others.
I used the Sainsbury's own brand and had no issues. But if you don't want to risk any hiccups, use a whipped cream cheese brand such as Philadelphia. Or, carefully warm your cream cheese in the microwave before using. Don't zap it for longer than 15 seconds though!
(Note: in the image above I had tested a version that included heavy cream / double cream. I changed the recipe because I thought the taste was "fresher" without the cream).
I decided to make 2 single serve keto mug cheesecakes as opposed to one larger one.
Lightly grease 2 ramekins so it's easy to release the cakes after microwaving. I used a light olive oil because it has very little flavour and does not overshadow the dessert. Melted butter would also work well here, or use coconut oil.
TOP TIP: I chose 6 ounce ramekins. As you can see, the batter does not reach all the way to the top. The cheesecake rises as it cooks and this way, there is no overflowing and no mess.
You can also use 2 small cups if you wish. Just don't choose a vessel that is tall and narrow, because it would be tricky to release the cheesecakes.
This is what the keto microwave cheesecake looks like when they are done! I microwave them separately, one after the other. First, each ramekin goes in for 1 minute. After that, the cake should be set on the outside and still liquid in the centre.
Then, I microwaved each for a further 15 seconds.
Now, let the cakes cool on the counter for 5-10 minutes, then transfer to the fridge or freezer and chill until you're ready to eat them.
Simply enjoy the mug cheesecakes straight from the ramekin or run a knife around the edges so you can invert them onto a plate.
If you overcook the cakes, they will take on a gummy texture. Therefore, it is important to pay attention to the power of your microwave.
My microwave cooks at 900 Watts, so if your microwave is stronger (they can be up to 1200 Watts), you will need to reduce the cooking time.
Also, do not cook the cakes in one go. The reason why I cook the cakes in stages and alternate the cooking is because I don't want the batter to overheat and splatter.
To be completely on the safe side, you an also opt to cook the cakes at 50% power and cook 45 seconds at a time (this should take about 2 ½ - 3 minutes per cake).
The keto mug cheesecake is done when the sides are set, the top is glossy and the centre is still jiggly.
The golden rule for all keto cheesecakes is: use powdered sweetener. Granulated erythritol will produce a gritty result. We want this cake to be smooth!
I thought the lemon zest really took the cake to the next level. Since adding more lemon juice did not work as I mentioned earlier on, this increased the flavour by about 100%.
I used regular vanilla essence, which worked fine. Vanilla bean powder would definitely take it up a notch. It's more expensive, but has a more intense aroma.
As with all cheesecakes, the resting time improves the flavour. Hot microwave cheesecake can taste a little eggy. This disappears once it has chilled in the fridge!
You can replace 2 ounces of the cream cheese with sour cream or even Greek yoghurt for a tangier flavour.
Low carb cheesecake crust
I've posted the crustless version because it's lighter. But it's easy to add a simple almond flour base to this cake - see the image below.
- 5 tablespoon almond flour
- 1 teaspoon of sweetener
- 1 teaspoon of melted butter.
Simply stir until you have a crumbly mix, divide it in two and then press it into the well-greased ramekins. Add the cheesecake mix on top and continue with the recipe as described.
Adding the crust increases the net carbs to 3.9g per portion.
Toppings for keto mug cheesecake
We've got options here!
Dust with powdered sweetener and decorate with berries (blueberries, raspberries and strawberries or use redcurrants like I did).
Top with whipped cream.
Drizzle with sugar free chocolate sauce (in this case, omit the lemon zest in the cake and double up on the vanilla).
Make a quick raspberry coulis - mash raspberries with a fork, add ½ teaspoon ground chia seeds and sweetener to taste.
You can make this recipe in the oven. Go for 160 Celsius / 325 Fahrenheit. 10-12 minutes should do the trick. The outsides and the top should be set, but the centre should still be jiggly. It will firm up as it cools down.
Mug cheesecake without egg
You can make an egg free keto microwave cheesecake by simply using cream cheese and sweetener. It needs microwaving for longer at 50% strength.
Note: To speed up the cooling time, you can also place the cakes in the freezer for 30 minutes. In the unlikely event of leftovers, store the cakes in the fridge for up to 3 days.
Before I go... for a unbaked version of a super quick cheesecake, try my Sugar Free Keto Cheesecake Fluff.
Check out my other keto mug cakes:
- Keto Triple Chocolate Mug Cake
- Keto Peanut Butter Mug Cake
- Sugar Free Lemon Mug Cake
- Easy Keto Blueberry Mug Cake - Ready in 1 Minute
- 5 Ingredient Keto Lava Mug Cake
- Keto Vanilla Mug Cake
Tried this recipe? Give it a star rating below!
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Keto Microwave Mug Cheesecakefrom Sugar Free Londoner
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- 2 x 6 ounce ramekins
- 5 oz / 142g cream cheese
- 1 egg, large
- 2 tbsp powdered sweetener
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- 1 teaspoon lemon zest
- In a bowl, mix all ingredients with a fork or a balloon whisk. Whisk until there are no lumps.
- Lightly grease 2 ramekins with oil or melted butter (I used light olive oil, but coconut oil also works).
- Divide the batter between the ramekins. Microwave one ramekin at a time for 1 minute each on high. The tops should be glossy and the centre still jiggly. Then microwave each ramekin for a further 20 seconds.
- Cool on the counter for 10 minutes, then cool in the fridge for circa 1 hour or until cool.
- Eat straight from the ramekin or invert onto a plate and decorate with berries / whipped cream / a quick berry coulis.
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It looks so easy. I can't wait to try it.
This was so good and easy to do.
However, I would suggest mixing up the cream cheese with the sugar first before adding any liquids or egg. It’s harder to get the lumps out with the liquid. Also, I used 1 1/2 TB of sweetener.
It’s so delicious. Thank you!
Soooooo Delicious!!! Thank you for sharing this recipe. My new obsession
I’m so grateful for this recipe because I was dying to eat cheesecake but resisting the temptation due to its usual ingredients. But this allowed me to indulge and it’s delicious! Just had to tweak a bit the microwave time because mine is 700
Wonderful! I made 4 smaller ones, but microwaved as per instructions in pairs. We topped them with a little low carb Seville orange curd.
Thanks Katrin you’re a star
That sounds delicious!
I used 2 oz. goat cheese. In the US a package of cream cheese is 8 oz. I had goat cheese on hand. Used 4 ramekins. Perfect!! Love this keto dessert!! Perfect. I love your website - almost every recipe I use is from you, Katrin !! Comes out perfect and delicious!! Thank you
I would love to try out how this cheesecake tastes with goats cheese - sounds like a great idea.
So easy and delicious ...just added fresh peaches after cooling. Will definitely make again and again.....!
Just delicious. I mixed stevia w some strawberries to make a topping. Really great, light, easy dessert.
That sounds lovely! Glad you liked the cheesecake 🙂
Delicious. I made a double batch and skipped the lemon rind. I also used the hand blender with the beater accessory and it turned out great. Thank you for the recipe.
I love it! I have made it twice now, but both times the top seems to look like cooked eggs. The rest taste amazing.
Elizabeth Ann Wegener
absolutely delicious. Turned out well the instructions were good and clear. I probably for my taste would lessen the two tablespoons of sweetener. I felt that it was too much sweetener. but I overall turned out great thank you I appreciate the recipe God bless you all.
My favorite mug cake recipe right after the keto triple chocolate one 😛
The consistency is just right: light and fluffy and it is incredibly tasty.
Having no almond flour at home at the moment, this time I used ground poppy seed (+butter + sweetener) for a crunchy bottom, but ground walnuts would also do the trick.
Thank you Katrin so much for sharing this recipe with us 🙂
I love the idea of using ground poppy seed!! So glad you like the recipe!
Is the nutrition info for 1 serving or 2 I'm lost.
The nutrition is for 1 serving.
I made these yesterday, following your recipe exactly. I don't know what went wrong but they sank, shrank and were very dense. I made sure to reduce my microwave to power level 9 as well. Do you have any ideas?
Yes, it sounds like they were in the microwave too long (meaning your power level must be higher than mine). Try a lower level next time or a shorter cooking period.
I really want to try this, but unsure on one point. I don't have powdered sweetener, but I know I can blend it in the blender. So, do I measure 2 T of monk fruit (for example) and then blend it? Or do I blend the sweetener and then measure out 2 T? It seems to me that the powdered measures about 1/2 of the original.
I love all your recipes and I so appreciate you sharing them with all of us!
I would take 2 Tbsp granulated and powder it. Then measure out 2 tbsp powdered. There is actually not that much difference.
My wife and daughter absolutely love these simple cheesecake upended and served with rasberry and slightly softened icecream
Hello I have a question about the nutrition chart. When you mention 2.4 g sugar is this substitute sugar or real sugar.
Thank for your answer .
My name is Helene I use your recipes they are all fantastic but somebody ask me about the nutrition chart and I did not know exactly the answer.
Hi Helene, the sweeteners I use are zero carb and zero calorie. The sugars in this cake are from the lactose in the cream and cream cheese.
Well, the flavor is wonderful! I made a mistake in not reading the notes and when I saw 2 x 6 ramekin, mistakenly thought inches. When they came out of the microwave, I realized my error! Next time will use my mini-ramekins for the depth necessary for cheesecake. However, a little sugar-free syrup and I had a quite original cheesecake pancake! 🙂
Nothing wrong with cheesecake pancakes!!!
I'm considering trying this in a muffin pan in the oven. Any suggestions on times ?
Go for 160 Celsius / 325 Fahrenheit. 10-12 minutes should do the trick. The outsides and the top should be set, but the centre should still be jiggly. It will firm up as it cools down.
Hi. Is there a way to make this dairy free? Thanks
I don't see an easy way. You could try with coconut cream, but it just would not taste the same :).
I found Dairy free Cream cheese I n my supermarket, Woolworth. It tastes just like regular Philly cheese!
Well, you hit it out of the park again. Just tried this for tonight’s dessert. Fast, easy, tasty!! So nice to have a quick dessert when you just GOTTA have something. I had to laugh at myself however when I tried whisking the ingredients. One minute into it I thought, “WHAT am I doing this for when I have an electric beater!” Much easier. The only thing I found that was my microwave overdid it a bit at the 1 minute mark, so noted to cut back by 10 seconds next time, then add the additional 20 seconds. Thanks again. You’re a genius!
So glad you like the cheesecake!!
Very nice the family all loved it
So glad you liked it!!
Two tablespoons of powdered seems like a lot of sweetness.
I thought it was just right - but if you don't like desserts sweet at all, do use less. We all have such a different idea of what's perfect in terms of sweetness.
THANK YOU YUMMY
So glad you like it!!
Hi, Could I use Marscapone cream instead please.
Yes that would probably work just as well.
Hi, when you refer to cream cheese, do you mean Philly, marscapone or supermarket own brand - don't want to get it wrong
I used the Sainsbury's and Ocado (supermarket) own brand full fat cream cheese straight from the fridge for my various test runs. All worked fine. I know that Philadelphia is whipped and will be very easy to incorporate, so wanted to give this as an option if you want minimal effort.