Cheesecakes are synonyms for home-cooked desserts. Yes, you can buy cheesecakes, too, but this is one of those desserts that always taste better when cooked in someone’s kitchen. Well, now you’ll make yours, and this is no ordinary cheesecake; it’s entirely cooked in the microwave! It’s also entirely carb-free, so you can enjoy it without breaking your diet.
Why cook a cheesecake in the microwave? The short answer? Because you can — we already have a microwave oven at home, so let’s make good use of it! The long answer is that sometimes we’ve run out of cooking gas or are simply in a hurry and need to put together a dessert for a crowd.
This microwave cheesecake is ready in 20 minutes or sooner, and you only need seven ingredients. That’s the type of recipe I love! The microwave is your friend!
What You’ll Need
To make a microwave cheesecake without carbs or sugar, you need a few readily available ingredients and a versatile zero-cal sweetener, allulose.
There’s no cheesecake without a crust, so we’re making ours with coarse almond meal and melted butter. And we’re adding some sweetness to it as well!
Then there’s the cheesecake filling, made with evaporated milk, more butter, cream cheese (lots of it) and eggs. A splash of lemon juice lifts everything, and for the sweetener, we’re using allulose again; it’s just a versatile sweetener that can handle the heat well!
What is Allulose, anyway?
Welcome to the world of alternative sweeteners, where we have new low-calorie and zero-calorie alternatives every other day! Allulose is an all-natural sweet compound not dissimilar to sugar found in wheat and some fruits like jackfruit, figs and even raisins.
The sweetener tastes like sugar, but it has 1/10th of its calories, so it’s considered a very low-calorie alternative that’s keto-friendly and diabetes-friendly. The rare sugar is incredibly reliable as you can bake it or cook with it with ease. You’ll soon find out what allulose can do; it’s the star of today’s cheesecake recipe!
Is Cooking in the Microwave Safe?
I get this question a lot, so here’s the deal. The practical appliance uses microwaves to heat water molecules in the food, and although these microwaves are radiation, you shouldn’t get spooked; not all radiation is harmful. The microwave oven uses radiation like the one your cellphone uses, and police radars rely on something similar, too. They’re safe.
Let’s Nuke Some Cheesecake!
Now that we’ve covered the basics and established microwaving cheesecakes is safe, let’s get cooking. For this recipe, the key is cooking everything in short periods and stirring the mixture often. You undoubtedly know the microwave doesn’t heat stuff evenly, so stir things up!
Pair this lovely microwave cheesecake with a vanilla-scented protein shake or a creamy smoothie. Even a glass of cold milk will shine along with this creamy dessert. Just have fun with it!
Creamy, lusciously sweet, custardy and with a lovely crumbly crust, this is a cheesecake you’ll want to make often!
- 4 tbsp. almond flour
- 1 tbsp. evaporated milk
- 1 ½ tbsp. allulose
- 1 tbsp. butter
- 4 tbsp. cream cheese, softened.
- 1 egg
- ½ tsp lemon juice
- ½ tsp vanilla extract
- For the cheesecake crust, combine the almond flour and the butter in a mixing bowl. Reserve.
- In a second container, mix the evaporated milk with the allulose. Set aside.
- In the microwave, melt the butter in a microwave-safe bowl.
- Press the almond meal-butter mixture on the bottom of a microwave-safe ramekin (silicone pans are great).
- Cook the crust in the microwave for 2 minutes and set aside.
- In a larger microwave-safe bowl, beat the cream cheese and combine the evaporated milk mixture. Combine.
- Add the egg, vanilla and the lemon juice. Incorporate.
- Cook the mixture in the microwave for 8-10 minutes at high intensity until hot. Stir halfway through.
- Pour the mixture over the pie crust, let it cool at room temperature and refrigerate for at least 2 hours before serving.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 545Total Fat: 49gCarbohydrates: 4gProtein: 17g