You know those days when you’re craving something sweet, but you don’t want to mess up your healthy eating goals? Yeah, me too. That’s exactly why I fell head over heels for this 90 second cheesecake recipe. It’s creamy, satisfying, and honestly tastes like you spent way more than 90 seconds making it. Plus, it’s completely sugar-free and won’t kick you out of ketosis. Win-win!
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Why This No Bake Cheesecake Low Carb Recipe Is a Game-Changer
Let me tell you, I’ve tried a lot of low-carb desserts over the years. Some were amazing, others were… well, let’s just say they went straight into the trash. But this no bake cheesecake low carb version? It’s stayed in my recipe rotation for months now.
What makes it so special is how ridiculously easy it is. You literally mix everything together, pop it in the microwave for 90 seconds, and boom. Instant dessert gratification. No oven preheating, no waiting around for hours while something bakes. Just pure, creamy cheesecake goodness.
The texture is absolutely dreamy too. It’s rich and velvety, almost like those fancy New York-style cheesecakes, but without all the carbs and sugar that usually come with them. I’ve served this to friends who aren’t even watching their carb intake, and they couldn’t believe it was healthy!
90-Second No-Bake Cheesecake (Low Carb & Zero Sugar)
Ingredients
- 4 oz cream cheese softened
- 1 large egg
- 2 tablespoons erythritol or monk fruit sweetener
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
- Pinch of salt
- Optional: sugar-free whipped cream for topping
Instructions
- Take your softened cream cheese and put it in a microwave-safe mug or ramekin. Make sure it’s really soft so it mixes easily.
- Add the egg, sweetener, vanilla extract, lemon juice, and salt to the cream cheese. Mix everything together with a fork until completely smooth. No lumps allowed!
- Microwave on high for 90 seconds. Watch it through the window because it’ll puff up like magic and then settle back down. That’s exactly what you want to see.
- Let it cool for about 5 minutes. The cheesecake will firm up as it cools, getting that perfect creamy texture.
- Pop it in the fridge for at least 30 minutes if you want it extra firm and cold, though I’ll admit I sometimes eat mine warm because I’m impatient like that!
- Top with sugar-free whipped cream, fresh berries, or whatever your heart desires.
Video
The Magic Behind This Zero Sugar Cheesecake
Here’s the thing about making a zero sugar cheesecake that actually tastes good. You need the right sweetener. I’ve experimented with pretty much every sugar substitute out there, and hands down, monk fruit or erythritol work best for this recipe.
They don’t have that weird chemical aftertaste some sweeteners have. You know what I’m talking about, right? That lingering bitterness that makes you wish you’d just eaten regular sugar instead. Not with these two! They blend seamlessly into the cream cheese and give you that perfect sweetness level.
The cream cheese base is what really makes this dessert shine though. It gives you that classic cheesecake tang and richness without needing any flour or graham cracker crust. Speaking of which, if you’re looking for other sugar-free treats to satisfy your sweet tooth, you might love my coconut almond energy bites that are equally delicious and guilt-free.
Perfect for Your Keto No Bake Dessert Cravings
If you’re following a keto diet, you already know how challenging it can be to find desserts that actually fit your macros. Most recipes either have hidden carbs or just don’t taste that great. But this keto no bake dessert checks all the boxes.
Each serving has less than 3 net carbs, which means you can enjoy it without any guilt or worry. The high fat content from the cream cheese also helps keep you satisfied and full. I usually make this when I’m having a serious dessert craving late at night and don’t want to derail my progress.
It’s also fantastic for meal prep! I sometimes make two or three at once and store them in the fridge for quick grab-and-go treats throughout the week. They stay fresh for about five days, though honestly, mine never last that long because they’re just too good 😋
What Makes This Low Carb Cheesecake Recipe Different
Most low carb cheesecake recipe options you’ll find online require fancy ingredients or complicated techniques. Not this one! I designed it specifically for busy people who want something delicious without spending half their evening in the kitchen.
The beauty of this recipe is its flexibility too. You can customize it however you want. Add some sugar-free chocolate chips on top. Mix in a bit of vanilla extract or almond extract for extra flavor. Sometimes I’ll even add a tiny bit of lemon zest for a refreshing twist.
And if you’re in the mood for something savory after trying this sweet treat, my low-carb chicken tamales are another quick favorite that proves healthy eating doesn’t have to be boring or time-consuming.
Ingredients
Here’s everything you’ll need to make this magical microwave cheesecake:
- 4 oz cream cheese, softened
- 1 large egg
- 2 tablespoons erythritol or monk fruit sweetener
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
- Pinch of salt
- Optional: sugar-free whipped cream for topping
That’s it! Just six simple ingredients that you probably already have in your kitchen right now.
Instructions
Making this cheesecake is honestly easier than making scrambled eggs. Here’s how:
- Take your softened cream cheese and put it in a microwave-safe mug or ramekin. Make sure it’s really soft so it mixes easily.
- Add the egg, sweetener, vanilla extract, lemon juice, and salt to the cream cheese. Mix everything together with a fork until completely smooth. No lumps allowed!
- Microwave on high for 90 seconds. Watch it through the window because it’ll puff up like magic and then settle back down. That’s exactly what you want to see.
- Let it cool for about 5 minutes. The cheesecake will firm up as it cools, getting that perfect creamy texture.
- Pop it in the fridge for at least 30 minutes if you want it extra firm and cold, though I’ll admit I sometimes eat mine warm because I’m impatient like that!
- Top with sugar-free whipped cream, fresh berries, or whatever your heart desires.
Pro tip: If your microwave is super powerful, you might want to start with 75 seconds and add more time if needed. Every microwave is different, and you don’t want to overcook it.
Final Thoughts
This 90-second wonder has honestly changed my dessert game completely. It’s perfect for those moments when you need something sweet right now, not in an hour after baking and cooling time. The fact that it’s completely guilt-free just makes it even better.
If you’re looking for more healthy treats that taste indulgent, check out these healthy snacks that taste like dessert for even more inspiration. Your taste buds and your waistline will thank you!
Give this recipe a try tonight and let me know what you think. I bet you’ll be making it on repeat just like I do 💕
