I love this recipe for its simplicity. No crust, no oven (unless I want to use one), and no waiting hours to chill a full-size cheesecake. Everything mixes up in one mug or ramekin, and within a minute, I have a warm, custardy cheesecake ready to enjoy. It’s versatile too — I can dress it up with sugar-free jam, fresh berries, whipped cream, or just enjoy it plain. It’s also gluten-free and keto-friendly, so I never have to compromise.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by adding the cream cheese, sour cream (if using), and monkfruit sweetener to a small microwave-safe mug or ramekin. I whisk it until smooth.
I add the egg and vanilla extract, then whisk again until fully combined.
I microwave the mixture for 1 minute to 1 minute 15 seconds, depending on the strength of my microwave. I check that the center is no longer liquid and that the cheesecake is just pulling away from the sides.
Once done, I can chill it in the fridge if I want a firmer texture or enjoy it warm and soft, almost like a cheesecake custard.
I like to top it with a spoonful of sugar-free jam, fresh berries, or a dollop of whipped cream.
Servings and timing
Servings: 1 Prep time: 4 minutes Cook time: 1–1.25 minutes Total time: 5 minutes Calories per serving: 262 kcal Net carbs per serving: 3.6g
Variations
I’ve swapped the vanilla for almond, peppermint, or coconut extract when I want a flavor twist.
Sometimes I add lemon juice and zest for a citrusy version.
For texture, I stir in a few sugar-free chocolate chips or chopped berries before cooking.
If I want to bake it instead of microwaving, I preheat my oven to 350°F and bake for about 18–20 minutes.
storage/reheating
Since it’s a single serving, I usually eat it right away. But if I want to make it ahead, I store it in the fridge, covered, for up to 24 hours. I eat it cold or let it sit at room temperature for 10 minutes to soften slightly. I don’t recommend microwaving again once chilled, as the texture can become rubbery.
FAQs
Can I make this without a microwave?
Yes, I bake it in a ramekin at 350°F (177°C) for about 18–20 minutes. It comes out slightly firmer, more like a traditional baked cheesecake.
What sweetener works best?
I use powdered monkfruit sweetener because it blends well, but erythritol, stevia blends, or other powdered keto-friendly sweeteners also work.
Is the sour cream necessary?
It’s optional, but I find it adds a little extra tang and creaminess. If I don’t have it on hand, I just skip it and the cheesecake is still delicious.
Can I double the recipe?
Yes, I’ve doubled it and split it between two ramekins. Just adjust the microwave time slightly — about 1 minute 45 seconds to 2 minutes total.
Can I add a crust?
If I want a crust, I press a small amount of almond flour mixed with melted butter into the bottom of the ramekin before adding the cheesecake batter. I chill it for a few minutes before microwaving.
Conclusion
This Keto Cheesecake in a Mug is proof that dessert doesn’t have to be complicated to be satisfying. It’s creamy, customizable, and ready in minutes — perfect for low-carb days when I still want a sweet treat. Whether I eat it warm or chilled, plain or topped, it always hits the spot. It’s one of those recipes I keep in my back pocket for when I need something fast and indulgent without leaving keto behind.
