1-Minute Microwave Cheesecake
1-Minute Microwave Cheesecake
A creamy single-serve cheesecake in 90 seconds — sugar-free, high-protein, no oven
This 1-minute microwave cheesecake is the fastest cheesecake you'll ever make: real cream cheese, egg yolk, and a touch of lemon, cooked in 90 seconds in your favorite ramekin.
It packs 14 g of protein and only 4 g net carbs — and it's topped with raspberries like the fancy kind.
Why you'll love this cheesecake
- 14g protein in one serving — dessert with substance
- Only 4g net carbs and fully sugar-free
- Ready in under 5 minutes, no oven
- Real cheesecake flavor and texture
- Single-serve — no tempting leftovers
- Endlessly customizable toppings
Health notes
- Sugar-free: Powdered sugar-free sweetener — no added sugar.
- Low carb: Just 4g net carbs per serving.
- Gluten-free: Naturally gluten-free.
- Protein: Cream cheese and egg yolk add 14g protein.
Key element — stop at 90 seconds when the center jiggles
Microwave until the edges are set but the center still jiggles slightly. It firms up as it cools — one extra minute turns it rubbery.
Ingredients
Cheesecake
- 4 oz cream cheese, softened
- 2 Tbsp powdered sugar-free sweetener
- 1 large egg yolk
- 2 Tbsp sour cream
- 1 tsp fresh lemon juice
- ½ tsp vanilla extract
Optional crust + topping
- 2 Tbsp almond flour + 1 tsp melted butter, pressed into the ramekin
- Fresh raspberries, for topping
- Dusting of powdered sugar-free sweetener
Swaps
- Oven: Bake at 350°F for 12–15 minutes instead of microwaving.
- Whole egg: Works in a pinch — slightly puffier texture.
- No sour cream: Use Greek yogurt for extra protein.
- Dairy-free: Use dairy-free cream cheese and coconut yogurt.
Instructions
| 1 | Soften the cream cheese. Microwave the cream cheese 20 seconds until very soft. Grease a large ramekin. |
| 2 | Mix the batter. Whisk in the sweetener, egg yolk, sour cream, lemon juice, and vanilla until completely smooth. |
| 3 | Add the crust. If using, press the almond flour and melted butter into the bottom of the ramekin, then pour the batter over it. |
| 4 | Microwave. Cook 90 seconds until the edges are set and the center still jiggles slightly. |
| 5 | Cool. Cool 10 minutes at room temperature, then chill 1 hour for the best texture (or eat it warm if you can't wait). |
| 6 | Top and serve. Crown with fresh raspberries and a dusting of powdered sweetener. Serve in the ramekin. |
Pro tips
- Room-temperature cream cheese whisks smooth — cold cream cheese goes lumpy.
- Microwaves vary — start checking at 75 seconds.
- The chill firms it to true cheesecake texture; warm is more like a custard.
- Run a thin knife around the edge to release it onto a plate if you like.
- Add the raspberries after chilling so they stay fresh and bright.
Nutrition
| Nutrient | Per serving (1) |
|---|---|
| Calories | 350 |
| Protein | 14g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 30g |
| Sodium | 280mg |
Estimates per single-serve ramekin, based on cream cheese, egg yolk, sour cream, and almond-flour crust.
Variations
Chocolate
Whisk 1 Tbsp cocoa powder into the batter before microwaving.
Lemon
Double the lemon juice and add 1 tsp lemon zest.
Peanut butter
Swirl 1 Tbsp sugar-free peanut butter through the batter.
Strawberry swirl
Swirl 1 Tbsp sugar-free strawberry jam through before cooking.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Cover; add fresh berries when serving |
| Freezer | Not recommended | Best fresh — texture suffers frozen |
| Make-ahead | 1 day | Cook, chill overnight, top before serving |
FAQ
Test your knowledge
5 quick questions about this cheesecake
1. Protein per serving?
2. Net carbs per serving?
3. Why stop at 90 seconds when the center jiggles?
4. How long does it microwave?
5. What tops the cheesecake?
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