Name: Keto, Low Carb Microwave Cheesecake
Prep time: 10 min
Cook time: 2 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: 2 oz full-fat cream cheese, softened; 2 tbsp granular keto sweetener (erythritol, stevia, monk fruit, or Swerve); ¼ tsp vanilla extract; 1 tbsp heavy cream; 1 egg (room temperature)

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This Keto, Low Carb Microwave Cheesecake is a quick and satisfying dessert I like to make when I want something indulgent but still low in carbs. It’s rich, creamy, and cooks in just two minutes—making it perfect for those late-night cravings or when I’m short on time but still want something sweet. Best of all, it’s made with just a handful of keto-friendly ingredients and doesn’t require an oven.

Why You’ll Love This Recipe

I love this recipe for how easy and foolproof it is. There’s no need to wait hours for a baked cheesecake to chill—this version comes together in minutes and still delivers that classic cheesecake flavor. It’s single-serving, which means I don’t overdo it, and it’s low-carb and gluten-free, making it perfect for anyone watching their macros.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Full-fat cream cheese
Granular keto sweetener (like Stevia or erythritol)
Vanilla extract
Heavy cream
Egg (room temperature)

directions

I start by softening the cream cheese in a microwave-safe bowl for about 15 seconds. This makes it easier to whisk and helps prevent lumps.
I whisk the cream cheese until smooth, then add the sweetener and vanilla and whisk again.
I add in the heavy cream and egg, then whisk briskly for a few minutes until the batter is mostly smooth. A few small lumps are fine.
I pour the batter into an 8 oz microwave-safe ramekin and microwave on high for 1 minute. I then cook for another 30 seconds at a time, up to a total of 2 minutes.
I let the cheesecake cool at room temperature for a few minutes, then carefully slide it out of the ramekin and place it on a plate.
I chill it in the fridge for at least 1 hour before serving—it helps the flavor and texture develop fully.

Servings and timing

This recipe makes 1 individual cheesecake. It takes about 10 minutes to prep, 2 minutes to cook, and needs 1 hour to chill. Total time is approximately 1 hour and 12 minutes, most of which is hands-off.

Variations

Berry Topping: I sometimes mash a few raspberries or blackberries with stevia and spoon it over the chilled cheesecake.
Chocolate Swirl: A tiny spoonful of cocoa powder and cream mixed in creates a mocha-style version.
Coconut Cheesecake: I stir in unsweetened shredded coconut and a drop of coconut extract for a tropical variation.
Lemon Zest: A bit of fresh lemon zest and juice gives a bright, tangy flavor.
Spiced Cheesecake: I mix in cinnamon, nutmeg, or pumpkin spice during fall for a warm twist.

storage/reheating

I usually eat this fresh, but it stores well in the fridge for up to 3 days in an airtight container. It’s meant to be served chilled, so I don’t reheat it.

FAQs

Can I use another sugar substitute?

Yes. I’ve used erythritol, monk fruit, and Swerve. Just be sure to use an amount equal to 2 tablespoons of regular sugar.

Why does it need to rest before eating?

Like traditional cheesecake, resting lets the flavor develop and the texture firm up. If I eat it too soon, it tastes eggy and soft. After chilling, it becomes smooth and rich.

What’s the best cream cheese to use?

I always go with Philadelphia cream cheese—it blends better and gives the best texture for microwave cheesecake.

Can I double the recipe?

You can, but I recommend cooking in two ramekins. Overfilling a single container can cause the batter to spill or cook unevenly.

Can I make it dairy-free?

I’ve tried dairy-free cream cheese and coconut cream—it works, but the flavor and texture are slightly different. Still delicious if you’re avoiding dairy.

Conclusion

This Keto, Low Carb Microwave Cheesecake is my favorite shortcut to a rich, creamy dessert that fits my low-carb lifestyle. It’s fast, easy, and totally customizable, making it perfect for when I want something sweet without the guilt. Whether I enjoy it plain or dress it up with berries or sauce, this little cheesecake always hits the spot.