Microwave Cheesecake Sugar Free Food

5-MINUTE MICROWAVE CHEESECAKE RECIPE BY TASTY

Steps:

• Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.
• Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.
• In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.
• Spread the filling on top of the graham cracker crust.
• Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.
• Chill in the freezer for at least 30 minutes, until completely cool to the touch.
• With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.
• Top with a few raspberries.
• Enjoy!

MICROWAVE CHEESECAKE - SUGAR FREE

Steps:

• *Use a heat-stable sweetener such as Splenda.
• Place cream cheese in medium microwavable mixing bowl. Microwave at 50% (Medium) power for 1 minute, or until soft. Add sweetener, salt and cream. Beat at medium speed of electric mixer until blended. Beat in eggs and lemon juice. Microwave at High for 4 to 7 minutes until very hot. (start with 4 minutes, or you might cook it in the mixing bowl) Pour into microwavable pie plate and Microwave at 50% (Medium) power for 7 to 15 minutes, or until almost set in center. Cool slightly and spread with the sour cream.
• Chill at least 6 hours before serving.

EASY 3-MINUTE MICROWAVE MUG CHEESECAKE

Steps:

• Combine graham crumbs and butter; press onto bottom of a microwave-safe mug. (Spray inside of mug with cooking spray if you want to remove cheesecake after microwaving.)
• Stir cream cheese with a fork in a small bowl until smooth. (If necessary, microwave it for a few seconds to soften and remove lumps.) Mix in sugar, sour cream and vanilla until blended Add egg and mix until fully incorporated. Pour over crumbs.
• Microwave on MEDIUM (50% power) for 1 min. If needed, microwave an additional 20 to 40 sec. or until edge begins to set, but cheesecake it is still a little wet and shiny in the center. (Do not overcook.) Cool for 10 min. before placing in the fridge for at least 1 to 2 hours or until set.