Keto Cheesecake – A Low Carb Cheesecake made in the Instant Pot!

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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!

Picture of a keto cheesecake from the front with red and orange flowers

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!

whole keto cheesecake picture with flowers
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

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!

Overhead shot of keto cheesecake

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

Overhead shot of low carb instant pot cheesecake
5 from 4 votes
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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!

Course Dessert
Cuisine American
Keyword instant pot, keto, low carb
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10
Calories 322 kcal
Author Lara

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

  1. 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.
  2. Mix together cream cheese, erythritol, vanilla extract, lemon juice & zest, and heavy cream in a stand mixer or with a hand mixer.
  3. 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.
  4. 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.
  5. Place your trivet in you instant pot and then add 1 cup of water to instant pot.
  6. Now lower your cheesecake pan 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.
  7. 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).
  8. While the cheesecake is cooking, in a bowl mix all of the topping ingredients and set aside.
  9. 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.
  10. Remove the cheesecake from the instant pot. Remove foil from pan, blot off any water from the top of the cheesecake.
  11. Spread topping onto the cheesecake (cheesecake should still be hot and wiggly in the center)
  12. 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

Nutrition Facts
Keto Cheesecake Recipe made in the Instant Pot
Amount Per Serving
Calories 322 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 129mg43%
Sodium 246mg11%
Potassium 101mg3%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 8g16%
Vitamin A 1030IU21%
Vitamin C 0.1mg0%
Calcium 86mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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

 

Comments

  1. McDonna says

    Hi Lara! Thanks for this recipe. I’m going to try it this week. I’ve made the recipe from This Old Gal, after adapting it for keto. My challenge has been the crust, though. When it is ready to serve, the crust has no real differentiation between it and the cheesecake filling as far as texture goes. What brought me to your site was the photo I saw on Pinterest. Your crust looks like it held it’s own personality, even after being in the pressure cooker! I like my cheesecake crust to have the slightest bit of crispness for texture, and a touch of its own character for contrast. Yes, I’m ridiculously foodie this way. If there is a method or recipe for a crust that can reproduce what a baked cheesecake crust has, I’m all in! Question: Does your crust do that? Does it have a different texture and character than the rest of the cheesecake? Next question ~ In the steps above, #6 says to lower your instant pot on to the trivet. I’m assuming you meant to say to lower your cheesecake pan on to the trivet? Just needed to clarify. Thanks again for this recipe! I love keto cheesecake, and I totally love my instant pot!
    Reply

    • Lara says

      You're welcome McDonna! The crust unfortunately is not the perfect cheesecake crust--it's more crumbly than crusty. It may need more butter to make it stick together better. Thank you for catching that typo! I meant to say lower the cheesecake pan onto the trivet! Please let me know if you try the recipe. The cheesecake itself tastes amazing and I'm thinking about testing out different flavors and crust so check back in a month or so and if Don't have any up please bug me to make some LOL.
      Reply

      • Joanie says

        For the crust try using 2 cups of crushed nuts such as walnuts, 5 tbsp melted butter and 1 1bsp erythritol. Press mixture into the bottom of the springform pan and up the sides slightly. Gives the contrast you want and tastes great!
        Reply

  2. Joanne M Pinette says

    THANKS for forwarding me your recipe Laura from the InstaPot community for keto and low carbs. I'm going to try it in a round pan although I'm not sure how to get it out without a mess. Probably turn it over after it's set awhile in fridge. Any suggestions? I'll eventually get a smaller spring form pan but money is tight right now.
    Reply

    • Gail Holcomb says

      My granddaughter also has tree nut allergies and we have had success using sunflower seed flour in place of almond flour. I have not tried it in this recipe, but I would think it could work since it is just a crust.
      Reply

  5. Cheryl Ziemann says

    Hi Lara! I have made this multiple times it is always requested now for holidays! I'm wondering if you have come up with a chocolate version yet? I have posted a link to this recipe multiple times on my keto pages I follow!
    Reply

    • Lara says

      Awwwww thank you so much! I've made a chocolate one and a chocolate peanut butter one but they're not perfected yet. Still a little but too bitter or over powering on the chocolate flavor. I still eat them though hahahaha. I'm hoping to get one out in the next few months. It's just been a crazy few months with moving and buying a house.
      Reply

  7. Hilary says

    I just made this cheesecake last night. It was perfect! Tasted just like store bought. My kids loved it, too!

    5 stars

    Reply

  8. Amanda says

    Hello I am making this as I'm typing this actually. I was wondering if you'd recommend letting the cheesecake come to room temperature first before placing it in the fridge? That's what most recipes suggest but I wanted to be sure. Also, I don't think I've ever had sour cream and sugar on top of a cheesecake. Is it some sort of "cream" topping? Lol Thanks! Super excited to try it!
    Reply

    • Lara says

      Yes! I think that slipped my mind. I have a fridge in my garage which literally only has drinks so I don't worry about it increasing the temp of my fridge.
      Reply

  9. Debbie Martin says

    Can I substitute Stevia for the erythritol? If so, would they be substituted in the same ratio? Thanks.
    Reply

    • Lara says

      Hmmm you can substitute stevia but it may have a bitter taste. I don't use powdered stevia, instead I use liquid stevia drops so it would not be the same.
      Reply

  11. Unique Marshall says

    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. What are the "Stretchy Bands"? Thank you!
    Reply

  12. Robin says

    I've now made this 3x and it's just great. Everyone likes it - even the non-keto folks! After the first time, I added an extra tsp of powdered erythritol to the topping and added the juice of the entire lemon, and I liked it even better. My mom made sugar free cranberry sauce and the sauce was awesome over the cheesecake for a holiday splurge. And when I forgot to bring my trivet to my boyfriend's house to make the last one in the Instant Pot (I had the pot, just not the trivet), I baked it in his oven for 55 min at 325 degrees and it worked perfectly. I will make this again and again. Thanks!

    5 stars

    Reply

  13. Cberyl says

    When looking at your nutritional info and the label below, they don't match. The total carbs say 18g not 8g ... was one of those a typo?
    Reply

  14. Marissa Boyd says

    I'm just wondering the actual carb count on this? The Nutrition Facts 'label' says 18g per serving, but just above you have written 8g per serving.
    Reply

  15. Ashley says

    How strong is the lemon flavor? If I want to top this with chocolate peppermint "sauce" should I remove the lemon, and maybe increase the vanilla?
    Reply

  17. Christine says

    I made this cheesecake using an 8 inch push pan. Cooked it for the same amount of time. Turned out great. I also used my 8 quart Instant Pot with 2 cups water in bottom.
    Reply

  18. Barbara says

    Some people, including my husband, cannot tolerate erythritol, which is a sugar alcohol, so I have to use Splenda instead. Splenda is readily available, and the sugar alcohols are not even one can use them. Sugar alcohols are bad about causing very painful gas pains And other digestive upset. Are you against the use of Splenda, or is there another artificial sweetener you can recommend without any sugar alcohol? My husband is also diabetic, and cheesecake is one dessert I can make sugar-free for him. We don’t indulge often because I don’t want the calories, but I am considering a keto diet for myself, so cheesecake would be Appropriate for a dessert.
    Reply

    • Lara says

      Hi Barbara, here's a post I wrote on my other blog about keto sweeteners https://theketoqueens.com/keto-sweeteners/ it may be of some help to you :)
      Reply

  19. Kimberly says

    Good morning Lara. I'm a newbie to your site. After I joined and accessed your site through your invitation email, I saw this cheesecake recipe. I really do adore cheesecake. :) I read through some of the comments, and one caught my eye. McDonna said something about wanting a bit of crisp or snap to the crust. Your comment in return indicated that it would not come out that way. I was wondering if pre-baking the crust would help that issue, even though we add water to the bottom of the Instant Pot? Since this is an old thread, I was curious if you or anyone else has attempted this method, and what the outcome was? TIA
    Reply

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