Gather and prep all ingredients.

Place the cream cheese in a microwave-safe mug and microwave for 15-20 seconds to soften completely.

Whisk the egg thoroughly until smooth. Then, add into the cream cheese.

Add the heavy cream, vanilla extract, and allulose.

Mix everything together well until smooth and no lumps are present.

Microwave for 70-90 seconds or until cheesecake is just set. It should be slightly jiggly in the middle. Optionally remove the cheesecake from the mug by running a knife around the edge and inverting it onto a plate.

Refrigerate cheesecake for 15-20 minutes or eat while hot. Enjoy!