Quick Microwave Cheesecake

Name: Quick Microwave Cheesecake
Prep time: 5 min
Cook time: 2 min
Total time: 17 min
Yield: 1 serving
Ingredients: 3 ounces Neufchatel Cream Cheese; ¼ teaspoon vanilla extract; ½ teaspoon stevia glycerite; 1 large egg

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5.0

123 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
17 mins
Servings
1 serving
Calories
244 kcal
Course
Dessert
Cuisine
American

Quick Microwave Cheesecake

Winston Campbell

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This delicious microwave cheesecake is quickly mixed in a ramekin and is ready in just a few minutes.

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Ingredients

Servings

3 ounces Neufchatel Cream Cheese cubed; or regular cream cheese
¼ teaspoon vanilla extract
½ teaspoon stevia glycerite equals about 2 tablespoons of sugar
1 large egg

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Instructions

Place the cream cheese in a microwave-safe, ¾-cup, 3-inch wide ceramic ramekin. 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 10 minutes, then run a knife around the edges and carefully invert it onto a plate.
Top with your choice of toppings and serve, or refrigerate until ready to serve and for up to four days. Remove from the fridge 15 minutes before serving.

Notes

You can use regular cream cheese and powdered sugar in this recipe. The nutrition info will change.
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.