High Protein Microwaveable Cheesecake Recipe and Strawberry Cheesecake Ice Cream
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Call me crazy, but I’m not a big fan of cheesecake by itself. But put it in ice cream or any other dessert and I’m all about it! Since I’ve been making more meals that require longer cook times recently, I wanted to get back to my roots and make something quick, fast, and in a hurry. Enter the microwaveable high protein cheesecake.
Other than waiting for it to cool, this bad boy requires 5-10 minutes tops.
How to Make Microwaveable Cheesecake
This really is a super simple recipe. The ingredient list is so short, so I’ll give a few notes on the cooking process.
Since this is a mug cheesecake, transferring the cheesecake from mug to plate can be a bit tricky. In the recipe, I mention that you may need a bit of trial and error on cook times. So if you undercook your cheesecake and it flops, don’t be discouraged. I will add that if you’re not concerned with plating the cheesecake and using it for other things, you could simply microwave the cheesecake and chill directly in the mug.
Below you can see an idea of what your cheesecake should look after coming out of the microwave. As you can see, it’s not the prettiest thing in the world.
I had a bit of runoff in the dismount, but it should shape up nicely if cooked for the right time. Like I said, this may take a few trial runs. The good news is that if your cheesecake falls, you can still chill it and use it in other recipes like the strawberry cheesecake protein blizzard below.
Strawberry Cheesecake Protein Ice Cream Recipe
To make this, mix your finished cheesecake into strawberry protein ice cream:
- 210g Frozen Strawberries
- 1 scoop Vanilla Protein Powder
- 1 Tbsp Stevia or 0-Cal Sweetener
- 100g (about 1/3 of a 12 oz can) Diet Soda
You could also add it as a layer in a protein Jell-O bowl.
- Sugar-free Jell-O mix + 1 scoop protein powder
- Layer of cheesecake
- Layer of sliced strawberries
- Fat-free whipped topping
- Graham cracker crumbles
- Sugar-free chocolate syrup
If you’d like to save the protein Jell-O recipe for later:
BEST PROTEIN POWDER FOR RECIPES
You can use any protein you’d like, but I usually recommend Optimum Nutrition Gold Standard Whey and/or Dymatize’s Whey or Elite XT blended protein. They’re reputable brands that have been around forever.
The macros are with Gold Standard Whey.
If you’d like to learn more about the different types of whey protein and how to find the best value for protein, read this article.
All right, enough notes and talk about strawberries. Here’s the protein cheesecake recipe.
Microwaveable Protein Cheesecake
An easy-to-make, high-protein cheesecake that's perfect for cheesecake recipes or by itself!
- 1 sheet Graham Crackers crushed
- 2 Tbsp Unsweetened Apple Sauce
- 4 Tbsp (64g) Fat-Free Cream Cheese
- 2 Tbsp (30g) Fat-Free Greek Yogurt vanilla (or plain sweetened)
- 1 Egg
- 2 1/2 Tbsp Stevia or 0-Cal Sweetener (add 1Tbsp for plain Greek yogurt)
- 1/2 tsp Vanilla Extract
Spray a straight-sided, medium-sized mug with nonstick cooking spray.
Crush 1 sheet of graham crackers with your hands, food processor, or in a Ziploc bag until you have a flour-like consistency.
Add graham cracker crumbs and apple sauce to mug, mixing together. Pat with a spoon or your fingers into a flat crust. Be sure to push crust all the way to the edges of the mug.
Mix cheesecake ingredients in a bowl, stirring until no lumps remain.
Pour your cheesecake batter into the mug on top of your crust. Don't worry too much about stirring or making it pretty in the mug. It takes care of itself.
Place the mug in the microwave and cover with a paper towel. Microwave times may vary, but I used 6 30-second cooking intervals. You don't want to cook it for 3 minutes straight because it will rise out of the mug or enough to stick to the sides and burn. Cooking it in 30-second intervals allows it to stay together. Your cheesecake should separate from the side of the mug and be cooked everywhere but maybe the center.
After it's cooked to a solid(ish) cheesecake, transfer it from the mug to a small plate. (I used a spatula to slide it out at 45 degrees. There may be some runoff but if your cheesecake goes everywhere, you need to add some cooking time to your next one.
Once your cheesecake has cooled to room temperature, place it in the refrigerator for 30-60 minutes (the longer the better IMO). Enjoy!
242 Calories | 18P | 26C | 6F
Once you’ve mastered the cheesecake, you may want to have a few contingencies for any potential chocolate cravings. But don’t worry, I’ve got you covered with my Chocolate Lover’s Survival Cookbook. You can check it out here or enter your info below to download it for free!
And as always, if you make this or any other recipes on my site, tag me in your creation on Instagram. I’ll be sure to share it with everyone.
P.S. If you’re interested in learning more about nutrition for fitness and healthy living, I’ve put together a free eBook on the topic. It covers everything from calculating your metabolic rate, calorie and macronutrient needs, diet strategies, as well as food guides and recipes. You can learn more about Nutrition Made Easy 3.0 here or enter your info below to download your copy.