Fix all your sweet cravings with this keto mug cheesecake with only 6 grams of net carbs and 11 grams of protein. This delicious single-serve, easy, low-carb dessert with a hint of lemon is baked in the microwave in just 90 seconds and best served with chocolate sauce, sugar-free chia seed jam, or blueberries.
I am a true keto-friendly cheesecake lover! I love creating healthy cheesecake versions of traditional cheesecakes, like my cottage cheese cheesecake with just 100 calories per slice, or my famous no-bake keto cheesecake.
However, sometimes I can’t wait to indulge in a slice of cheesecake, or I don’t have enough people to share a traditional cheesecake recipe with me. That’s why I created this easy 90-second keto mug cheesecake. Like my keto cheesecake bites and convenient for a small keto dessert.
Ingredients and Tips
This keto microwave cheesecake is super easy to bring together, place all the simple ingredients below in a blender and blend until smooth.
- Full-Fat Cream Cheese – You can use lactose-free or reduced-fat cream cheese for a healthier twist. The key is to soften the cream cheese at room temperature to make it easier to blend and avoid lumps in your cheesecake batter.
- Large Egg – This is the binder of any cheesecake recipe and it’s a must! You can’t really swap it for any alternative.
- Sour Cream or Greek Yogurt – This adds a tangy flavor to the cheesecake, and if you use yogurt, it also adds protein. Last option if you don’t like tangy flavors in cheesecake, is to use heavy cream or half-half.
- Lemon Juice – For a hint of lemon flavor that, you can even increase by adding a teaspoon of organic lemon zest.
- Vanilla Extract for extra flavor.
- Stevia Glycerite or powdered allulose or erythritol to sweetened the low-carb mug cheesecake without adding real sugar.
- Pour all the ingredients in the jug of a blender.
- Pour the blended ingredients into a grease ramekin or microwave safe mug.
- Microwave at 1000W for 60-90 seconds or until the center is jiggly but the sides are set. The top should be glossy and lightly firm too. If too soft, simply microwave again by 10 seconds burst until it reach your favorite cheesecake texture.
- Cool down 10 minutes then run a knife on the sides of the ramekin to loosen the cheesecake and make it easier to release on a plate.
- Flip the ramekin upside down on a plate and bring it to the fridge for up to one hour for a firmer, cold texture, or serve lukewarm.
Serving Microwave Mug Cheesecakes
Serve your cheesecake mug cake with some of the toppings below:
Expert Tips To Make Microwave Cheesecake
- Microwave for 60 seconds, then increase the time if needed. Cooking in the microwave is tricky. Food dries out fast, and the cooking time depends on the size of your mug or ramekin. The cheesecake will cook faster in a wide mug, and the microwave time will be closer to 60 seconds. That’s why the trick is to start with the minimum time, then microwave it for an extra 10 seconds and repeat until it’s set to your liking.
- Bring the ingredients to room temperature for 30 minutes. This helps the cream cheese and eggs to come together without forming lumps, especially if you don’t have a blender and you use a balloon whisk to beat the ingredients.
- Grease the ramekin very well. I love serving this keto cheesecake on a plate, but to ensure a perfect release, you must grease the mug or ramekin with oil spray. Use a knife to loosen the sides before flipping it upside down on a plate.
- Use a blender or food processor. I don’t like using a hand whisk for a cheesecake batter. The cream cheese never blends very well and you end up with lumps in your batter.
Frequently Asked Questions
Yes, you can bake it in an oven-safe ramekin. Grease the ramekin, preheat the oven to 350°F (180°C), and bake the cheesecake on the center rack for 15 to 25 minutes or until set on the sides, but still jiggly in the middle.
Yes, you can use this recipe and add 1 tablespoon of unsweetened cocoa powder to add a chocolate flavor to the cheesecake. Skip the lemon juice, and add 1/4 teaspoon of chocolate extract if you like. Serve with a drizzle of melted dark chocolate for a chocolate flavor boost.
Yes, you can cook the recipe in two ramekins to serve smaller cheesecakes and divide the calories and net carbs by half in each serving.
Use my almond flour keto graham crackers, to make a crust or look at my keto key lime cheesecake for a low-carb cheesecake crust recipe idea. Make sure you divide the amount by 4 to make a single-serve crust.
You can store a mug cheesecake in its ramekin, cover the top with a piece of plastic wrap, and refrigerate it for up to 2 days.
More Cheesecake Recipes
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In a blender, add all the ingredients and blend until smooth.
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Grease a microwave-safe ramekin and pour the batter in it.
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Microwave at 1000W for 60 seconds and check the texture, the sides should be firm and the center a little jiggly with a glossy top. If it’s too soft, return it to the microwave for 10 seconds and repeat for up to 90 seconds in total or until it reaches your favorite texture.
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Cool down for 10 minutes at room temperature, eat lukewarm, or refrigerate for 1 hour for a cold dessert.
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Serve with berries, chocolate sauce, or sugar-free jam.
Note 2: Sour cream or heavy cream works as well.
Note 3: You can replace stevia glycerite with powdered erythritol or powdered allulose.
Storage: You can store the mug cheesecake in its ramekin, cover the top with a piece of plastic wrap, and refrigerate it for up to 2 days.
Doubling the Recipe: You can double or triple the recipe and bake in 2-3 different ramekins then store them in the fridge as recommended above.
Serving: 1mug cheesecakeCalories: 221.9kcal (11%)Carbohydrates: 6.1g (2%)Net Carbs: 6.1gProtein: 11.3g (23%)Fat: 16.3g (25%)Saturated Fat: 8.2g (51%)Polyunsaturated Fat: 1.4gMonounsaturated Fat: 4.8gTrans Fat: 0.02gCholesterol: 225.5mg (75%)Sodium: 290.3mg (13%)Potassium: 236.4mg (7%)Sugar: 4.4g (5%)Vitamin A: 676IU (14%)Vitamin B12: 1µg (17%)Vitamin C: 0.6mg (1%)Vitamin D: 1.2µg (8%)Calcium: 129.2mg (13%)Iron: 1mg (6%)Magnesium: 12.3mg (3%)Zinc: 1mg (7%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
