When you want a single-serve dessert that satisfies your sweet tooth while keeping you on track, this keto mug cheesecake is perfect. With the classic tangy cheesecake flavor, this easy-to-make keto dessert comes together in minutes. This one feels like a treat!
This keto mug cheesecake is the perfect way to satisfy your sweet tooth with minimal effort.
It’s the kind of keto treat I make when I want something sweet and am not in the mood for a baking project.
When I tested it, the biggest trick was not overcooking it. A few extra seconds can take it from silky to rubbery real fast. Once you get the timing right for your microwave, this no-bake keto cheesecake becomes one of those recipes you barely have to think about.
It’s ideal when you want a keto single serve dessert.
You can serve it as is, or top it with strawberries, blueberries, or raspberries. It is also fabulous with a little microwaved nut butter, or even my raspberry sauce.
If you are looking for more low-carb dessert ideas, you might also want to try my Keto Panna Cotta.
Let’s Talk Ingredients
I’ve tested this keto mug cheesecake with cold cream cheese, and it just doesn’t blend well. The good news is that when I didn’t want to wait for it to soften, microwaving cubed cream cheese by itself for about 15 seconds was enough to make it blend easily. Don’t use reduced-fat cream cheese here.
For the sweetener, I use a monk fruit allulose blend. Powdered sweetener is great if you have it, but it's not a requirement. I don’t love this with straight erythritol. It can get a little gritty.
The lemon juice might seem small, but I wouldn’t skip it. It’s what gives this keto single serve dessert that classic cheesecake flavor. Without it, it tastes flat.
Most of us have large eggs in our homes, and that is what I used. This is one of those occasions that if you had medium eggs, they would actually work very well. Large eggs are good, but extra-large will make the cheesecake mixture too eggy.
Step-by-Step Instructions
Tips & Tricks
- Microwave in short bursts to prevent overcooking. Look for your microwave cheesecake to be just set in the center. Every microwave cooks a little different, and the time it takes will depend on how many watts your microwave has.
- Most of the time, you should stop cooking just before you think it is done. The residual heat from the mug will get it all the way there without overcooking.
- Let it cool a minute or two before eating so the texture firms up and flavors settle. For even more authentic flavor, refrigerate and serve chilled.
- Use a wider mug or ramekin for more even cooking and better texture.
Keto Mug Cheesecake
Ingredients
- 2 ounces cream cheese at room temperature and cubed
- 2 tablespoons sour cream
- 1 egg beaten (large or medium)
- 2 tablespoons monk fruit allulose blend
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon sea salt
Instructions
- Beat together the cream cheese, sour cream, and egg in a mug or other microwave-safe dish. Stir in the sweetener, lemon juice, vanilla extract, and salt.
- Microwave for 45 seconds. Continue to cook in 15-second increments until done. Total cooking time should be between 60-90 seconds.
- Best if refrigerated before serving.
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