Easy Gluten-Free Microwave Cheesecake for FourBrooke McLay
A dear friend of mine was recently diagnosed with Celiac Disease. She was all sorts of worried about swapping her diet, afraid she’d miss out on all the decadent treats she once baked. But the thing is, as a primal-eater, I’d already been living without grains and realized how easy it was to make a few really fun treats in minutes.
Like this Microwave Cheesecake! It’s sooo absurdly easy to pull this thing together, and it takes FIVE minutes to make. Literally. FIVE MINUTES. Check out the recipe below, then grab a bowl and get cooking! You’re gonna love adding this treat you recipe repertoire!
5-Minute Microwave Cheesecake
- 8 ounces cream cheese
- 1/2 cup sugar
- Seeds of 1 vanilla bean
- 2 eggs
- 2/3 cup pecans
- 1/3 cup brown sugar
- 2 tablespoon melted butter
- 1/2 cup lingonberry jam, warmed
In a blender or food processor, combine pecans, brown sugar, and butter. Pulse until finely ground. Transfer into a 6-8″ round microwave-safe baking dish. Whisk together cream cheese, sugar, vanilla bean, and eggs. Pour over the top of the pecan crust. Place in microwave and cook in 90-second intervals, until the cheesecake is set in the center. Remove and cool. Slice into four pieces, top with lingonberry jam (or some other favorite jam!). Serve and enjoy!