Low Carb Microwave Cheesecake in 2 Minutes
We’re back and today we’re back with a Microwave Cheesecake that swings multiple ways! Chocolate? Vanilla? Really low carb (keto friendly)? Kinda high carb? The choice is yours and for only 2 minutes in your microwave!
To keep this one as simple as possible, you really only need 3 main ingredients. Seriously, that’s it:
- 1 Large Whole egg
- 3 Ounces Cream Cheese (Softened)
- Your Choice Sweetener (I like Erythritol)
Microwave Cheesecake
With just these 3 ingredients it’ll taste great! To make it even better, I also like to add in 1/2 teaspoon of vanilla extract and 1/2 a scoop of a good tasting protein powder (whatever flavor you want).
You could also add in things like lemon, cinnamon, nuts, sugar free chocolate chips, 1-2 tablespoons of cocoa powder to make it chocolate, and so on. It’s really easy to change it up and give it a new spin when you get bored!
Once you’ve sorted out what you’re putting in it, give it a quick mix until everything is smooth.
Throw that mix in the microwave for around 2 minutes. If you’ve got a really powerful microwave it might take less than this so just keep an eye on it and remember how long it took for next time.
You could also double the recipe and make a bigger cheesecake but just keep in mind that your microwave time will increase too.
Throw your microwave cheesecake in the fridge for 20-30 minutes and you should end up with something like this!
A couple minutes to kill your cheesecake cravings…not too bad, right?
You can change up the macros here to fit whatever diet you’re on. Use full fat cream cheese, reduced fat, or even fat free. The choice is yours and they’ll all come out great!
Have you tried our regular Protein Cheesecake yet? It’s SO good!
Low Carb Microwave Cheesecake in 2 Minutes
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Ingredients
- 1 Large Whole Egg
- 3 Ounces Cream Cheese - Reduced Fat, Fat Free, or Full Fat
- Sweetener - I like Erythritol
- ½ Teaspoon Vanilla Extract - *Optional
- ½ Scoop Protein Powder - *Optional
Instructions
- Mix together all of your ingredients until smooth (soften your cream cheese by microwaving it for 10-15 seconds if it’s “hard”).
- Either pour your mix into a microwave safe dish or if you mixed them in that dish just move onto your next step.
- Microwave for 2-3 minutes (this part all depends on how powerful your microwave is).
Video
Notes
- Calories: 351
- Fat: 23g
- Saturated Fat: 14g
- Sodium: 467mg
- Carbs: 7g
- Fiber: 0g
- Sugar: 3g
- Protein: 29g
- Calories: 225
- Fat: 5g
- Saturated Fat: 2g
- Sodium: 604mg
- Carbs: 13g
- Fiber: 0g
- Sugar: 5g
- Protein: 32g
- Calories: 455
- Fat: 35g
- Saturated Fat: 18g
- Sodium: 402mg
- Carbs: 5g
- Fiber: 0g
- Sugar: 3g
- Protein: 30g
- Calories: 283
- Fat: 23g
- Saturated Fat: 14g
- Sodium: 365mg
- Carbs: 7g
- Fiber: 0g
- Sugar: 3g
- Protein: 12g
- Calories: 157
- Fat: 5g
- Saturated Fat: 2g
- Sodium: 502mg
- Carbs: 13g
- Fiber: 0g
- Sugar: 5g
- Protein: 15g
- Calories: 383
- Fat: 35g
- Saturated Fat: 18g
- Sodium: 304mg
- Carbs: 5g
- Fiber: 0g
- Sugar: 3g
- Protein: 12g
Nutrition
14 Comments
Leave a Comment
Would it work with egg whites instead of whole egg?
It’s worth trying though I haven’t tried it myself so I can’t confirm or deny that it’ll work.
Can you substitute egg white for whole egg?
I’d add a bit more cream cheese to the mix but sure!
How much sweetener?
Your choice! I use anywhere from a teaspoon to a tablespoon depending on if I’m using protein powder or not.
In general, do you think cream cheese could be substituted with Greek yogurt? Thanks for all of the great recipes on your website!
Hi Asher! I don’t think you’d end up with the right consistency/texture here but I could be wrong. I’d try cottage cheese before cream cheese if I were to try anything else.
I just tried it with greek yogurt. The flavour was fine, but the texture was a bit watery.
Would this work with cottage cheese instead of cream cheese?
Hi Heather! I haven’t tried it myself but I could see it working. Someone asked about using yogurt instead and I mentioned that I’d try cottage cheese before that. If you try it, let us know!
Sooo… I THINK my cheesecake will turn out okay, but when I mixed it by hand with a fork for, like, 10 minutes, there were still loads of cream cheese chunks. I know I probably should have used an electric mixer, but now it smells like weirdly sweet cream cheese eggs (which it is). I am currently praying that the cooling process in the fridge will magically transform my mess into your gorgeous cheesecake. Thanks for the (hopefully) awesome recipe!
It’s tough to get the right consistency with a fork for this one but I hope it turned out OK! Softening your cream cheese prior can help alleviate the “chunks” by a ton (for future reference). Thanks for the comment Amy!
I made this with medium fat cream cheese (they only had this one when I got my groceries) . I added lemon juice and lemon zest from a small lemon. I also used vanilla whey protein powder. I would use half fat-free cream cheese & half cottage cheese next time. I may add some unsweetened apple sauce as well. It was really nice.
My goal is to make it tastier with less calories next time.