Recipe Notes
This is an easy recipe you can whip up very quickly, but it does need to set in the fridge for about 3hrs+ in order to set properly. All you need is a microwave and a fridge so it makes it a great meal for the students out there living in dorms. The great news is you don’t even have to add additional sweetener! You don’t want to eat the whole thing at once, I make these in my 3-Cup Pyrex containers so I can easily just pop a lid on and save some for later.
Ingredients
- Sweetener — If you’d like to add sweetener, you could use 1 tablespoon of erythritol when you’re mixing the cheeses together. However, even for someone used to sweeteners, I think the strawberries and lemon juice in this recipe offer a lot of sweetness.
- You can also use fresh strawberries and simply slice them and put them on top, laid out flat. Or dice them and microwave them for 1 minute and then spread them on top of the cheesecake similarly to the frozen. Microwaving the strawberries will allow you to spread them more evenly and it will taste a little sweeter instead of tart.
Equipment
- Glass Pyrex Measuring Cup — This is what I use, but you just want something microwave safe. Glass is better than plastic, as plastic can release estrogen-mimicking chemicals that aren’t great for your health.
- 3-Cup Pyrex containers — I like these containers for my meal prep in general because they’re a good size for most meals and stack easily in the fridge. Unlike the latch-side air-tight containers these lids don’t get stuck if you put something hot in them. The air-tight containers actually end up creating a bit of a vacuum LOL. This is what I use, but you just want something microwave safe. Glass is better than plastic, as plastic can release estrogen-mimicking chemicals that aren’t great for your health.
Keto Microwave Cheesecake Bars
Crust:
- 2 Tablespoons Butter
- 6 Tablespoons Almond Flour
- 1 teaspoon Pumpkin Pie Spice
Cheesecake:
- 8 Tablespoons Ricotta Cheese
- 4 Tablespoons Cream Cheese
- 2 Tablespoons Heavy Cream
- 1 teaspoon Lemon Juice
- 1 teaspoon vanilla extract
- 1 Large Egg
- ~10 Strawberries
Directions:
- I use the 3-cup Pyrex rectangular glass containers(7.25” wide x 5.5” deep x 1.75” high).
- Microwave the butter for 45seconds or until it’s melted.
- Add the almond flour and pumpkin pie spice and stir with a spoon.
- Use the back of the spoon to flatten out the mixture into the bottom of the container.
- In a separate bowl (or use a glass measuring cup so it’s easier to pour) microwave the cream cheese for about 30 seconds to soften it.
- Add the ricotta, heavy cream, lemon juice, vanilla extract and stir.
- Add the egg and stir. Try to get the mixture as smooth as possible. You can press the cheeses against the side of the bowl to break them down further.
- Pour the mixture on top of the crust.
- Microwave for 3 minutes. The center of the cheesecake will probably still be runny, that’s OK.
- While that’s microwaving wash the bowl you mixed the cheeses in and place the frozen strawberries in the bowl.
- Take out the cheesecake and microwave the strawberries for 2 minutes.
- While the strawberries are still hot you should be able to easily chop and smash them in the bowl using just the spoon to turn it into a sort of jam-like consistency.
- Pour the strawberries on top of the cheesecake and try to even out the layer with the back of the spoon.
- Cover the container with a lid and put in the refrigerator to chill and set. The cheesecake must cool completely for the texture to be correct. (About 3 hrs)
- Enjoy. Makes 2 servings to split or save for later.
IMAGE RECIPE
- I use the 3-cup Pyrex rectangular glass containers(7.25” wide x 5.5” deep x 1.75” high).
- Microwave the butter for 45seconds or until it’s melted.
- Add the almond flour and pumpkin pie spice and stir with a spoon.
- Use the back of the spoon to flatten out the mixture into the bottom of the container.
5. In a separate bowl(or use a glass measuring cup so it’s easier to pour) microwave the cream cheese for about 30 seconds to soften it.
6. Add the ricotta, heavy cream, lemon juice, and stir.
7. Add the egg and stir. Try to get the mixture as smooth as possible. You can press the cheeses against the side of the bowl to break them down further.
8. Pour the mixture on top of the crust.
9. Microwave for 3 minutes. The center of the cheesecake will probably still be runny, that’s OK.
10. While that’s microwaving wash the bowl you mixed the cheeses in and place the frozen strawberries in the bowl/measuring cup.
11. Take out the cheesecake and microwave the strawberries for 2 minutes.
12. While the strawberries are still hot you should be able to easily chop and smash them in the bowl using just the spoon to turn it into a sort of jam-like consistency.
13. Pour the strawberries on top of the cheesecake and try to even out the layer with the back of the spoon.
14. Cover the container with a lid and put in the refrigerator to chill and set. The cheesecake must cool completely for the texture to be correct. (About 3 hrs)
15. Enjoy! Serves 2, or save half for later.
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