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.