60 Second Mini Cheesecake
60 Second Mini Cheesecake is a easy American recipe that serves 2. 365 calories per serving. Recipe by Cooking With Thatown2 on YouTube.
Prep: 18 min | Cook: 1 min | Total: 29 min
Cost: $2.90 total, $1.45 per serving
Ingredients
- 4 oz Whipped Cream Cheese (softened, cut into cubes)
- 1 large Egg (room temperature)
- 1 tsp Lemon Juice (freshly squeezed)
- 1/2 tsp Vanilla Extract (pure vanilla)
- 2 tbsp Sugar Substitute (erythritol or preferred low‑carb sweetener)
- 1/4 cup Almond Flour (fine almond flour)
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 1 tbsp Powdered Sugar Substitute (powdered erythritol)
- 2 tbsp Unsalted Butter (melted)
- as needed Cooking Spray (olive oil or melted butter spray for ramekins)
Instructions
Gather Ingredients and Equipment
Measure out all ingredients and set out the mixing bowl, spoon, whisk, measuring tools, ramekins, and cooking spray.
Time: PT2M
Prepare the Cheesecake Filling
Add the whipped cream cheese, egg, lemon juice, vanilla extract, and sugar substitute to the mixing bowl. Stir with a spoon until combined, then whisk until the mixture is completely smooth and free of lumps.
Time: PT5M
Set Filling Aside
Transfer the smooth filling to a separate bowl or keep it in the same bowl, covered, while you make the crust.
Time: PT1M
Make the Almond‑Flour Crust
In another bowl combine almond flour, ground cinnamon, ground nutmeg, powdered sugar substitute, and melted butter. Mix until the butter is fully incorporated and the mixture forms small clumps that hold together when pressed.
Time: PT5M
Prepare the Ramekins
Lightly spray the inside of each ramekin with cooking spray (olive oil or melted butter).
Time: PT2M
Form the Crust
Spoon the crust mixture into each ramekin, spreading it evenly. Press firmly with a flat‑bottomed cup or the back of a spoon to compact the crust.
Time: PT2M
Add the Filling
Pour the cheesecake filling over the crust in each ramekin, smoothing the top so both ramekins are filled evenly.
Time: PT2M
Microwave the Cheesecakes
Place the ramekins in the microwave and cook on high for 60 seconds.
Time: PT1M
Cool and Set
Allow the cheesecakes to sit for a few seconds, then refrigerate for at least 30 minutes (up to an hour) until fully set.
Time: PT30M
Serve
Run a knife around the edge of each ramekin, invert onto a plate, and top with sugar‑free whipped cream or your favorite low‑carb topping.
Time: PT2M
Nutrition Facts
- Calories
- 365
- Protein
- 20g
- Carbohydrates
- 6g
- Fat
- 30g
- Fiber
- 1.5g
Dietary info: Keto, Low-carb, Gluten-free, Sugar-free, Vegetarian
Allergens: Dairy, Egg, Tree nuts
Ingredient Substitutions
- Instead of Whipped Cream Cheese: regular cream cheese, softened
- Instead of Egg: egg white only
- Instead of Lemon Juice: bottled lemon juice
- Instead of Vanilla Extract: vanilla essence
- Instead of Sugar Substitute: stevia blend, allulose
- Instead of Almond Flour: almond meal (coarser)
- Instead of Ground Cinnamon: cinnamon powder
- Instead of Ground Nutmeg: ground nutmeg
- Instead of Powdered Sugar Substitute: powdered monk fruit sweetener
- Instead of Unsalted Butter: coconut oil, melted ghee
Equipment Needed
- Mixing Bowl
- Spoon
- Whisk
- Measuring Cups
- Measuring Spoons
- Ramekins (glass)
- Cooking Spray Bottle (optional)
- Microwave
- Spatula (optional)
- Knife (optional)
Critical Steps — Do Not Skip
- Whisk the filling until completely smooth and lump‑free.
- Mix the crust until butter is fully incorporated and no large clumps remain.
- Press the crust firmly into the ramekin to create an even base.
- Microwave exactly 60 seconds (adjust for power variations).
- Refrigerate at least 30 minutes for proper set.
Chef Tips from the Video
- Use room‑temperature cream cheese for a smoother filling.
- Add a pinch of salt to the crust to enhance flavor.
- Swirl a few berries or sugar‑free jam into the filling before microwaving for extra taste.
- Allow the cheesecake to chill completely for the best texture.
- Press the crust with a flat‑bottomed cup for an even, compact base.
Troubleshooting
Crust does not hold together.
Make sure the butter is fully melted and mixed in; press the crust firmly and refrigerate the crust for 10 minutes before adding filling.
Filling remains too runny after microwaving.
Reduce microwave time by 10‑15 seconds or add a second egg yolk for extra structure. Ensure the cream cheese is fully softened before mixing.
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Prepare the crust and filling up to step 7, cover, and refrigerate for up to 24 hours before microwaving.
- Store the crust mixture in a sealed container; it keeps well for 2 days.
- Cover ramekins with microwave‑safe plastic wrap to prevent splatter.
Frequently Asked Questions
What is the cultural significance and history of cheesecake in American cuisine?
Cheesecake has been a beloved American dessert since the 19th century, evolving from simple farmer’s cheese pies to the rich, cream‑based versions popular today. It is often served at celebrations, diners, and holiday gatherings, symbolizing indulgence and comfort.
How does a low‑carb almond‑flour crust differ from a traditional graham‑cracker crust in classic cheesecakes?
The almond‑flour crust provides a nutty flavor and is gluten‑free, while a graham‑cracker crust relies on wheat flour and added sugar. Almond flour also lowers the carb count, making it suitable for keto and low‑carb diets.
What traditional regional variations of cheesecake exist in the United States?
Regional U.S. cheesecakes include New York‑style dense, creamy versions, the lighter, ricotta‑based Italian cheesecake, and the Southern cream cheese “southern style” often topped with fruit. Each reflects local dairy preferences and baking traditions.
What occasions or celebrations is cheesecake traditionally associated with in American culture?
Cheesecake is a staple at birthdays, holidays like Thanksgiving and Christmas, and special events such as weddings and graduations. Its rich texture makes it a popular choice for dessert tables and pot‑luck gatherings.
How does the 60‑second microwave cheesecake fit into the broader American dessert tradition?
This quick, single‑serve version modernizes the classic American cheesecake by offering speed and low‑carb convenience while preserving the familiar creamy flavor. It reflects today’s demand for fast, health‑conscious desserts.
What are the authentic traditional ingredients for classic cheesecake versus the sugar‑free substitutes used in this recipe?
Traditional cheesecake uses regular cream cheese, granulated sugar, and a graham‑cracker crust made with butter and sugar. This recipe swaps sugar for erythritol and the crust for almond flour, keeping the flavor while reducing carbs.
What other low‑carb or keto desserts pair well with this microwave cheesecake?
Pair it with a handful of fresh berries, a sugar‑free chocolate mousse, or a low‑carb almond flour shortbread. These complement the creamy cheesecake without adding extra carbs.
What are the most common mistakes to avoid when making the 60‑second microwave cheesecake?
Common errors include over‑mixing the filling, which can incorporate too much air, and microwaving for too long, which makes the top rubbery. Also, failing to press the crust firmly can cause it to crumble when unmolded.
How do I know when the microwave cheesecake is done cooking?
The top should be set but still slightly jiggly in the center, similar to a custard. If the center is liquid or the edges are overly dry, microwave for an additional 5‑10 seconds.
What does the YouTube channel Cooking With Thatown2 specialize in?
Cooking With Thatown2 focuses on quick, low‑carb and keto-friendly recipes that can be made with minimal equipment. The channel emphasizes convenience, flavor, and adapting classic dishes for healthier lifestyles.
Last updated: September 2, 2026
