Quick Microwave Cheesecake

This delicious microwave cheesecake is mixed quickly and is ready in less than 30 minutes. Only 240 calories for the entire filling cake!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 2

Rest time 20

Total Time 27

Servings serving

Calories 244kcal

3 ounces Neufchâtel cream cheese cubed; or regular cream cheese
¼ teaspoon vanilla extract
½ teaspoon stevia glycerite equals about 2 tablespoons of sugar; see notes below
1 large egg

Place the cream cheese in a microwave-safe, ¾-cup, 3-inch wide ceramic ramekin or bowl. Microwave it for 15 seconds to soften.
Add the vanilla and stevia and mix with a small fork or a whisk to combine.
Mix in the egg patiently and thoroughly until completely smooth and free of lumps. This will take a couple of minutes.
Microwave the mixture for 90 seconds or until fully cooked.
Allow the cake to rest and cool in the ramekin for 5 minutes, then run a knife around the edges and carefully invert it onto a plate. Refrigerate the cake for 15 minutes to improve its flavor and texture.
Top with your choice of toppings and serve.

You can substitute a powdered sweetener for the stevia. To prevent a grainy texture, it's best to avoid a granulated sweetener like erythritol or sugar.
I don't recommend using a liquid sweetener (except stevia). It would add too much water to the cake's batter.
Be careful when removing the ramekin from the microwave - it will be hot. Use oven mitts.
According to America's Test Kitchen and Better Homes and Gardens, a cheesecake is done when it reaches an internal temperature of 150°F.
Once completely cool, you can store the cake in an airtight container in the fridge for up to four days. Remove it from the fridge 15 minutes before enjoying it. Cheesecake is better at room temperature.