90 Second Microwave Cheesecake: Quick Single-Serve Treat
A rich, creamy cheesecake you can make in minutes—right in a mug or ramekin. Low effort, low carbs, maximum satisfaction!
Equipment
- Microwave
- 8-ounce microwave-safe ramekin or mug
- Fork or small whisk
- Oven mitt
Ingredients
Cheesecake Batter
- 2 oz cream cheese softened to room temperature
- 1 large egg room temperature
- 2 tbsp powdered allulose (or powdered sweetener of choice)
- 1/4 tsp pure vanilla extract
Topping
- whipped cream for topping, as desired
Instructions
- Prepare your container and ingredients: Use an 8-ounce microwave-safe ramekin or mug. Be sure the cream cheese is fully softened (indents easily when pressed). Soften on the counter 30–60 minutes or in the microwave in 10-second bursts.
- Mix the batter: Add softened cream cheese to the ramekin, then add the egg, powdered allulose, and vanilla. Mix vigorously with a fork or small whisk until perfectly smooth and lump-free; scrape the sides.
- Microwave to perfection: Cook on full power for about 90 seconds (it will puff). Center should be slightly jiggly like custard when done. Wattage tips: for 700W add 10–15 sec; for 1200W start checking at 75 sec.
- Cool and set: Carefully remove (it’s hot). Let cool 10 minutes to set. For a chilled, firmer texture, refrigerate 30–60 minutes.
- Top and serve: Finish with whipped cream. Optional: fresh berries, sugar-free chocolate drizzle, or crushed graham crackers. Enjoy straight from the ramekin.
Notes
For the smoothest texture, both the cream cheese and egg should be at room temperature. Avoid overcooking—carryover heat will finish setting the center. Always use microwave-safe containers.