Craving a slice of creamy cheesecake but dreading the fuss of traditional baking? Or perhaps you're looking for a quick, keto-friendly dessert to satisfy your pumpkin spice cravings? Look no further! This article explores the magic of microwave pumpkin cheesecake, offering several quick and easy recipes perfect for a single serving or a small treat. Whether you're following a low-carb, gluten-free, or keto lifestyle, these recipes will guide you to a decadent dessert in minutes.
The Allure of Microwave Cheesecake
The microwave offers a convenient shortcut to satisfy your cheesecake desires. It eliminates the long baking times and intricate steps of traditional cheesecake recipes. In just a few minutes, you can have a warm, creamy, and delicious dessert ready to enjoy. This method is perfect for single servings, helping with portion control and minimizing leftovers.
90-Second Keto Pumpkin Pie Cheesecake
This recipe is a game-changer for anyone on a low-carb or gluten-free diet. Crafted with creamy, softened cream cheese and authentic pumpkin purée, this quick and easy dessert is perfect for satisfying those sweet cravings. With a dash of pumpkin spice and cinnamon, it’s the ultimate holiday treat that’s not only keto-friendly but also high in protein.
Ingredients:
- 2 oz softened cream cheese
- 1 tbsp pumpkin puree
- 1 large egg, room temperature
- 2 tbsp powdered allulose or sweetener of choice
- ½ tsp pumpkin pie spice
- Whipped cream (to top)
Instructions:
- In a microwave-safe ramekin or mug, mix all ingredients until well combined. Ensure the cream cheese is softened for a good consistency.
- Microwave for 90 seconds.
- Allow to cool for 10 minutes or place in the fridge to cool.
- Serve with toppings of your choice (caramel sauce, chopped pecans, and whipped cream).
Keto Pumpkin Mug Cake
If you are looking for an easy and quick dessert this pumpkin season, you’ll love this keto pumpkin mug cake. All it takes is a few ingredients and 5 minutes! This mug cake is tender, moist, not overly sweetened and delicious all the while being very low in carb. It’s a single serving of cake made with keto or low carb ingredients in a mug in the microwave in less than 2 minutes. It’s great for portion control.
Tips
- Using oil in cake recipes produces a tender crumb. You can skip the melted butter entirely and add an additional tablespoon of oil.
- Blanched almond flour is best for keto cake recipes as they behave similar to regular flour.
- You can use a granulated sweetener for this mug cake.
- Try easy homemade pumpkin pie spice to make this pumpkin mug cake.
- Make sure your baking powder is not expired and still fresh.
Instructions
- Add all the ingredients to a mixing bowl or a microwave safe mug.
- Microwave each ramekin for 90 seconds.
- Let it cool for a minute or two.
- You can store the mug cake covered in the fridge for up to 3 to 4 days.
- Reheat the cake in the microwave before eating.
- Freeze the cake up to 3 months in a container or zip lock bags.
- The mug cake tastes delicious on it’s own but I like to go a bit extra and top it with whipped cream and crushed pecans. You can mix in pecan pieces or almonds in the batter for a nutty pumpkin mug cake.
Healthy Pumpkin Cheesecake for Two
This recipe uses gelatin as a key ingredient, offering the benefits of collagen. Further Food gelatin and collagen peptides are excellent sources of collagen.
Read also: Easy Low-Carb Cheese Crackers
Ingredients:
- (Note: The user provided instructions to "Place all ingredients into a food processor," but did not list the ingredients. This section will need to be completed with a list of ingredients.)
Instructions:
- Grease 2 heat-safe mugs or ramekins with non-stick spray or a light layer of butter. Set aside.
- Place all ingredients into a food processor and puree until smooth.
- Divide evenly into the prepared mugs/ramekins.
- OVEN OPTION: Preheat oven to 350 degrees F. Bake for 10-15 minutes until golden (allulose browns fast so you can tent it with foil) and jiggly in the middle of the cheesecake. Remove from oven and allow to cool.
- MICROWAVE OPTION: Microwave at 30-second intervals (to make sure cheesecake mixture doesn't bubble over) for 3-4 minutes. Cheesecake should still have a slight jiggle in the middle. Remove from microwave and allow to cool.
- Store covered in the fridge for up to 5 days.
Mini Keto Pumpkin Cheesecakes
These mini cheesecakes are a perfect option that is keto-friendly. This low-carb pumpkin cheesecake recipe is easy to make with only five ingredients. Even inexperienced bakers can whip these up with no problem.
Ingredients:
- Cream cheese
- Wholesome Yum Besti Monkfruit Sweetener with Allulose or Lakanto Monkfruit Classic
- Pumpkin puree
- Pumpkin pie spice
- Vanilla extract
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Soften your cream cheese in the microwave.
- Add all the other ingredients to cream cheese and mix on medium/high until completely smooth.
- Grease or line 12 muffin tins and pour equal amounts of batter into each.
- Bake for 18 - 20 minutes or until a knife inserted in the center comes out clean.
- These mini pumpkin cheesecakes are best served cold, so let them chill in the fridge until you are ready to enjoy.
Tips for Microwave Pumpkin Cheesecake Success
- Soften Cream Cheese: It is important to soften the cream cheese first so that it is easy to whisk. If the cream cheese is not first thoroughly whisked, you’ll end up with lumps of cream cheese in your batter.
- Control Microwave Power: Microwave at 30-second intervals to prevent the cheesecake mixture from bubbling over. Microwaves vary in power, so adjust cooking times accordingly.
- Use the Right Size Ramekin: The 8-oz ramekin should measure approximately 4 inches wide (on the surface) and 2 inches tall. You can use a similar-sized bowl or mug. Just make sure your mug or bowl is about the same width, otherwise, if it is too wide your cake will be too flat and will cook more quickly.
- Don't Overcook: Cheesecake should still have a slight jiggle in the middle when removed from the microwave. It will continue to set as it cools.
- Cool Completely: Allow the cheesecake to cool completely to room temperature after cooking, then refrigerate.
- Philadelphia Cream Cheese: I highly recommend using Philadelphia brand cream cheese. Their cream cheese is creamier and ideal for this recipe, especially since you only have a whisk to whisk out the lumps.
- Dab Pumpkin Puree: I recommend lightly dabbing the pumpkin puree with a paper towel. Pumpkin puree is usually very wet, so to remove some of the moisture, I lightly dab the surface with a paper towel.
Storage Instructions
- Refrigerate: Place the cheesecake in an airtight container in the refrigerator.
- Consume Within a Few Days: Ideally, consume the microwave pumpkin cheesecake within 3-4 days for the best quality.
- Freezing (Optional): If you need to store the cheesecake for longer than a few days, consider freezing it. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a heavy-duty freezer bag. It can be frozen for up to a month.
Serving Suggestions
- Toppings: Serve with toppings of your choice! My heart loves caramel sauce, chopped pecans and whipped cream…with a big cup of coffee on the side! You can use your favorite brand of sugar free caramel sauce. You can also make your own.
- Temperature: After they have cooked, let them cool down and then place them in the fridge for two to three hours. Just like regular cheesecake, the cheesecake is not meant to be eaten right away. If you try to eat it right after it is cooked, the flavors will not have settled or fully developed.
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