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Make your family this super easy keto cheesecake made in the Instant Pot. They won’t be able to taste the difference between this low carb cheesecake and the real thing!
One of my favorite carb laden desserts of all times for sure is a New York cheesecake! I used to make the treck to Orlando just to go Cheesecake Factory and chow down on the chocolate chip cookie dough cheesecake.
Those were the good ole carb loving days.
Now I haven’t been to the Cheesecake Factory in over a year and a half, that doesn’t mean I haven’t had cheesecake since then.
Now I’m not saying that I’ve had full sugar cheesecake, but instead I’ve created my own keto cheesecake recipe, but with a twist!
It’s not a pumpkin cheesecake, no bake cheesecake or an oreo cheesecake. It’s a super easy Keto Instant Pot Cheesecake.
This Instant Pot Cheesecake cooks in a fraction of the time and is oh so easy! This instant pot cheesecake recipe is super low in carbs (even less if you omit the low carb cheesecake crust) so you can enjoy your dessert and stay in ketosis too!
It’s been a lot easier than I thought going keto while all of my friends still eat a bunch of starchy foods. Whenever I attend our parties I always bring over a low carb dessert plus wine haahaha. Most of the time they can’t taste the difference, but they always know it’s low carb because I brought it LOL.
HOW TO MAKE KETO INSTANT POT CHEESECAKE
This is a super easy low carb cheesecake recipe. I’m not into super complicated recipes because aint nobody got time for that 😉
Firstly, the low carb cheesecake crust is totally optional. If you wish to omit the cheesecake crust you can and it turns into a New York Style Cheesecake.
If you want to make the low carb cheesecake crust it’s simple. First combine all of the cheesecake crust ingredients into a bowl. Mix them well (everything should be crumbly.)
Next take the crust mixture and press it into a spring form pan or push pan. These are the 2 instant pot cheesecake pans I use. The one thing I hate is when your cheesecake sticks and then it’s not pretty anymore!
Next you need to make the keto cheesecake filling. You’ll need to mix together the cream cheese, erythritol, vanilla extract, lemon juice & zest, and heavy cream in a stand mixer or with a hand mixer.
One at a time add the eggs to the mixer and blend until until smooth (may still have a few lumps in it).
Now you need to transfer the cheesecake filling to your cheesecake pan and loosely place foil on top. Some people say to put a paper towel on underneath the foil to help absorb moisture, but there’s almost always still moisture plus you’re going to be adding a topping to it so I just skip that part.
Now you can place you Instant Pot trivet in the bottom of your instant pot. The add 1 cup of water to the Instant Pot.
Next carefully lower your keto cheesecake onto the trivet. I use these awesome stretchy bands, but if you don’t have those you can make a sling from aluminum foil and gently lower it onto the trivet.
Place the lid on the instant pot. Make sure the valve is set to sealed. Press “manual” for 34 minutes. Make sure you are on HIGH PRESSURE.
You will let it come to pressure and then cook for 34 minutes. After it starts to beep, let the Instant Pot naturally release the pressure. This should take between 20-25 minutes. If it takes longer you can manually release the rest of the pressure.
While the cheesecake is cooking, in a bowl mix all of the keto cheesecake topping ingredients and set aside.
After all of the pressure is gone, carefully remove the Instant Pot lid and remove the keto cheesecake from the stainless steal inside bowl. Remove foil from the cheesecake and blot off any water from the top of the cheesecake.
Next, spread the low carb cheesecake topping onto the cheesecake (cheesecake should still be hot and wiggly in the center).
Cover the keto cheesecake with foil (with or without paper towel) and place in the fridge over night (or at least 6-8 hours)
Boom! Simple as that. No need for a water bath in the oven to cook your cheesecake.
No extended cooking time. Just plain ole, delicious instant pot keto cheesecake!
If you love you Instant Pot like me, then you’ll probably love these other instant pot recipes below.
Other Instant Pot Recipes you may like
- Instant Pot Beef Ribs {Keto}
- Instant Pot Rump Roast
- Low Carb Instant Pot English Muffins
- Instant Pot Crack Chicken
- Low Carb Instant Pot Pot Roast
- Low Carb Instant Pot Cauliflower Soup
- Instant Pot Mississippi Pot Roast
- Low Carb Beef Chili Recipe (Beanless Chili)
- Instant Pot Keto Cinnamon Rolls
I recently made this low carb pot roast for dinner which I made in the Instant Pot and it came out freaking amazing!
I substituted the potatoes for radishes which reduced the carbs, as well as omitted the flour that is usually used to thicken the broth. Both of these substitutions significantly reduced the carbs of this meal which made it a keto friendly dinner option!
Keto Cheesecake Recipe made in the Instant Pot
For this keto cheesecake recipe, I needed a little help since before I had only made a high protein cheesecake recipe (not in the instant pot), back in my IIFYM days. I combined this and this recipe and adjusted the crust and then added or removed ingredients depending on what I had on hand.
If you want a good laugh, look at that recipe and check out my photography and blogging skills! I think I used my cell phone and didn’t even have a recipe plugin!
Other Keto Cheesecake Recipes you will love
- Chocolate Peppermint {No Bake} Keto Cheesecake Bites
- Keto No-Bake Vanilla Cheesecake Mousse with Fresh Blueberry Sauce
- Low Carb Pumpkin Spice Cheesecake Recipe
- Easy Sugar-Free Turtle Cheesecake Dip
- Keto Chocolate-Coated Maple Walnut Cheesecake Truffles
- LOW CARB CHEESECAKE BROWNIES
- LOW CARB CHOCOLATE WHOOPIE PIES WITH KETO CHEESECAKE BUTTERCREAM
- VANILLA BEAN LOW CARB CHEESECAKE FROSTING
- LOW-CARB “MAPLE” CHEESECAKE MOUSSE
Keto Cheesecake Recipe made in the Instant Pot
Make your family this super easy keto cheesecake made in the Instant Pot. They won't be able to taste the difference between this low carb cheesecake and the real thing!
Ingredients
Crust
- 2/3 cup almond flour
- 2/3 cup coconut flour
- 1/3 cup butter melted
- 1 tsp vanilla extract
- 2 tbsp granulated erythritol
Filling
- 16 oz cream cheese room temp
- 1/2 cup powdered erythritol
- 1/2 tsp vanilla extract
- Juice of 1/2 lemon
- Zest of 1 lemon
- 1/4 cup heavy whipping cream
- 3 Eggs room temp
Topping
- 1/2 cup sour cream
- 2 tsp powdered erythritol
Instructions
-
In a bowl combine all crust ingredients. Mixture should still be crumbly. Press mixture into a spring form or push pan. I lined the bottom and the sides.
-
Mix together cream cheese, erythritol, vanilla extract, lemon juice & zest, and heavy cream in a stand mixer or with a hand mixer.
-
One at a time add eggs to mixer and blend until until smooth (may still have a few lumps in it). Some other recipes I've read said that if you over mix it you will have a lumpy cheesecake, I didn't find this to happen when I turned my kitchenmaid on high and blended for a few. I wanted to get those lumps out hahaha.
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Transfer mixture into your lined cheesecake pan and loosely place foil on top. Some people say to put a paper towel on underneath the foil to help absorb moisture but there's almost always still moisture plus you're going to be adding a topping to it so I just skip that part.
-
Place your trivet in you instant pot and then add 1 cup of water to instant pot.
-
Place the lid on the instant pot. Make sure the valve is set to sealed. Press "manual" for 34 minutes. You will let it come to pressure and then cook for 34 minutes. After it starts to beep, do 24 minutes "NPR" (natural pressure release).
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While the cheesecake is cooking, in a bowl mix all of the topping ingredients and set aside.
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After the cheesecake has done 24 minutes NPR, carefully release the valve (QPR) to let our any remaining pressure. Remove the lid once the pressure is released.
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Remove the cheesecake from the instant pot. Remove foil from pan, blot off any water from the top of the cheesecake.
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Spread topping onto the cheesecake (cheesecake should still be hot and wiggly in the center)
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Add foil (with or without paper towel) to cheesecake pan and place in fridge over night (or at least 6-8 hours)
Recipe Notes
Serves 10. Nutrition information per serving: 322kcals, 8g protein, 8g carbs, 3 g fiber, 5g net carbs, 30g fat
Since falling in love with a ketogenic diet I’ve had so many positive changes. The most noticeable is that I’m finally sleeping though the night. Previously I’ve had terrible bouts of insomnia!
The other thing that I absolutely love is that I have sooooooo much more energy! And say good bye to the afternoon crashes. Also, I no longer need coffee at 1 or 2 PM to get me through the rest of my day.
What’s your favorite thing about following a ketogenic diet? Let me know in the comments below 🙂
Xoxo
Lara
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