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.
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 microwave 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!
Jump to:
Katrin's Honest Opinion
A 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 cake. 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!
Ingredients
You only need 5 ingredients:
- Cream cheese
- Egg
- Powdered sweetener
- Vanilla extract
- Lemon juice and zest.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
- WHISK INGREDIENTS
Put all ingredients in a bowl and mix with a fork 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).
2. GREASE RAMEKINS
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 or mugs. Just don't choose a vessel that is tall and narrow, because it would be tricky to release the cheesecakes.
3. MICROWAVE
This is what a keto microwave cheesecake looks like when it is done! I microwave the cakes separately for 1 minute each, one after the other. 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.
Microwave Timings
If you overcook the cakes, they take on a gummy texture. Therefore, it is important to pay attention to the power of your microwave.
My microwave cooks at 900 Watts. If your microwave is stronger (they can be up to 1200 Watts), you have 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, microwave the cakes at 50% power and cook 45 seconds at a time (this should take about 2 ½ - 3 minutes per cake).
The mug cheesecake is done when the sides are set, the top is glossy and the centre is still jiggly.
Katrin's Recipe Tips
The golden rule for all keto cheesecakes is: use powdered sweetener. Granulated erythritol will produce a gritty result. We want the texture 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 flavor. Hot microwave cheesecake tastes 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. A reader also commented she successfully replaced the cream cheese with ricotta.
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.
I used:
- 5 tablespoons almond flour
- 1 teaspoon sweetener
- 1 teaspoon 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
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.
Oven Timings
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 microwave cheesecake by simply using cream cheese and sweetener. It needs microwaving for longer at 50% strength.
Storage
Tip: To speed up the cooling time, 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.
Related Recipes
- Keto Mug Cake (Vanilla)4 Minutes
- Keto Blueberry Mug Cake4 Minutes
- Keto Lava Mug Cake4 Minutes
- Fudgy Keto Brownie In A Mug3 Minutes
- Keto Peanut Butter Mug Cake4 Minutes
- Keto Carrot Cake10 Minutes
- Keto Chocolate Mug Cake4 Minutes
- Coconut Flour Mug Cake4 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Keto Microwave Mug Cheesecake
Equipment
- 2 x 6 ounce ramekins
Video
Ingredients
- 5 oz / 142g cream cheese
- 1 egg, large
- 2 tbsp powdered sweetener
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- 1 teaspoon lemon zest
Instructions
- 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 around 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.
Abbeydove
This is exactly what I need!! Single serving (or as close to single serving as possible) keto desserts.l, with options, like crust or no crust, etc. I cannot make a full pan of desserts unless it's a special occasion and a lot of other people are going to eat it. I just end up eating waaaay tooooo much of the thing. But a single serving that takes a low to moderate amount of effort is perfect.
Diane Halliwell
I love , l o v e , LOVE this recipe! So delicious and quick, but looks like you've taken the time to make something special 😉
I sometimes put in extra lemon juice and some ginger, grated orange zest, or whatever berries need using. It's such a versatile base. Thanks very much Katrin x
Donita Voss
I hope this isn't a ridiculous question but I have a hankering to make some today. Unfortunately I'm short the 5 oz of cream cheese. I have three. Can I exchange 2 oz with cream cheese spread? Thank you very much!!
Katrin Nürnberger
Hi Donita, no question is ridiculous! I think this would probably work. As long as you replace ingredient with others that have the same consistency, substitutions normally work quite well.
Mariska Van Loggerenberg
Made this twice (so ate it 4 times!) Absolutely delicious ! Only drawback is that I have to wait out the time in the fridge ♀️♀️ Worth it every time though!
Mariska Van Loggerenberg
LOVE the KETO MICROWAVE MUG CHEESECAKE for something sweet in the evenings! Really delicious, creamy and indulgent! Thanks Olivia xx
Becky
Has anyone tried freezing these? Do they thaw well?
Katrin Nürnberger
I don't recommend freezing this recipe. Better to make it fresh. If you want cheesecake to freeze, try my sugar free cheesecake
Wren
Is there any reason why you couldn’t use a hand mixer? It took me quite a bit of stirring with a fork to get out all the lumps. I used the baking method since I don’t use the microwave. I used 1 tablespoon Allulose and 1 tablespoon powdered swerve. topped it with whip cream and blueberries. It was delicious.
Katrin Nürnberger
Of course you can use a hand mixer. I only did not use it because it is such a small amount.
Manuela Da Conceicao
Hi there. Got rid of my microwave oven.
If I wanted to to do this the air fryer how should I do it for? Or shouldn't I even try?
Love your recipes!!!!
Katrin Nürnberger
Hi Manuela, I have a section for oven timings in the post. This also applies to air fryers, which are essentially fan ovens. From my experience, air fryers bake a little faster than ovens, so reduce the suggested time by a little.
Jackie
I used around 250g ricotta. It came out something like halfway between a pannacotta and a set custard. Beautiful.
Katrin Nürnberger
Oh, that does sound yummy! Thank you for sharing.
Connie
I had another recipe for Keto cheesecake that had butter and almond flour and it was just OKAY. I love this one so much better and it's so simple. My husband never tries my Keto snacks, but he saw that small cheesecake with a couple of strawberries and a little whipped cream and he asked to try it. He never does that. He liked it.