Instant Pot Low Carb Cheesecake

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Indulge in a guilt free dessert with this delicious Instant Pot Low Carb Cheesecake! This recipe is easy to make and takes less than 60 minutes of cooking time in the Instant Pot. Serve this cheesecake chilled and garnished with fresh berries for a refreshing treat!

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Storing & Freezing
• Recipe FAQ's
• More Dessert Recipes You'll Love
• Instant Pot Low Carb Cheesecake

Check out Healthy Key Lime Pie and my Chocolate Pudding for more great dessert recipes!

This Instant Pot low carb cheesecake is a great dessert option for those who are following a low carb or keto diet. The crust is made with almond flour, butter, cinnamon, and monk fruit sweetener, making it a perfect low carb substitute for traditional graham cracker crusts.

Using the Instant Pot to cook the cheesecake is a game-changer as it cooks the cheesecake evenly and quickly, and eliminates the need for a water bath. This cheesecake is a delicious and healthy dessert option that's easy to make

Why You'll Love This Recipe

• Low carb. This recipe is perfect for anyone who is following a low carb or keto diet as it uses almond flour crust and monk fruit sweetener, which are low in carbs and won't spike your blood sugar levels.
• Easy to make. Using the Instant Pot to cook the cheesecake makes the cooking process much quicker and easier.
• Perfect texture. The Instant Pot cooking method makes sure the cheesecake is cooked evenly and results in a perfect texture that's smooth and creamy.

Ingredients You'll Need

• Almond Flour: This flour is made from ground almonds and is a great alternative to traditional flour for those who are following a low carb or gluten-free diet.
• Butter: Used in the crust, butter adds a rich and buttery flavor and helps to bind the almond flour together.
• Ground Cinnamon: This spice adds warmth and flavor to the crust and complements the other ingredients well.
• Cream Cheese: This is the base of the filling and creates the creamy and rich texture that's characteristic of cheesecake.
• Eggs: The eggs in the filling help to bind the ingredients together and create the smooth texture that's characteristic of cheesecake.
• Monk Fruit Sweetener: A great alternative to traditional sugar and won't spike your blood sugar levels.
• Vanilla Extract: This ingredient adds flavor and complements the cream cheese well.
• Lemon Juice: Adds a tangy flavor to the cheesecake and helps to cut through the richness of the cream cheese.
• Salt: Helps to balance out the sweetness and enhances the flavor of the other ingredients.

Step-By-Step Instructions

Step 1:

In a mixing bowl, combine almond flour, melted butter and cinnamon. Mix until they are combined well. Mix well.

Step 2:

Transfer the mixture into a 7-inch springform pan and press it firmly into the bottom of the pan. Place the pan in the freezer for 10-15 minutes to set the crust.

Step 3:

Meanwhile, in a large mixing bowl, beat the cream cheese until smooth.

Step 4:

Add eggs, one at a time, and mix until combined. Add monk fruit sweetener, vanilla extract, lemon juice, and salt. Mix well.

Step 5:

Pour the cheesecake filling onto the crust and smooth the top with a spatula. Cover the pan tightly with aluminum foil.

Step 6:

Pour water into the Instant Pot and place the trivet inside. Place the pan on the trivet.

Step 7:

Close the Instant Pot lid and set the vent to "sealing". Turn the Instant Pot on to high pressure and cook for 40 minutes.

Step 8:

When the cheesecake is done, let the Instant Pot naturally release the pressure. This takes about 30 minutes.

Step 9:

Open the lid and carefully remove the cheesecake from the Instant Pot. Let the cheesecake cool to room temperature. Once cooled, cover and refrigerate the cheesecake for at least 8 hours, or overnight.

Step 10:

When ready to serve, remove the cheesecake from the pan and slice into pieces.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Room temperature ingredients. Make sure that all the ingredients are at room temperature before mixing them together. This will make sure that the filling is smooth and doesn't have any lumps.
• Use a springform pan. Using a springform pan makes it easier to remove the cheesecake from the pan without damaging it.
• Don't over-mix. Avoid over-mixing the filling as this can cause the cheesecake to crack. Mix until everything is well combined and then stop.
• Cool the cheesecake. Once the cheesecake is cooked in the Instant Pot, let it cool down to room temperature before refrigerating it. This helps to prevent condensation from forming on the cheesecake and ruining the texture.
• Chill overnight. It's best to chill the cheesecake overnight in the refrigerator to achieve the perfect texture.

Variations

• Chocolate Cheesecake: Add ¼ cup of unsweetened cocoa powder to the filling for a rich and chocolatey flavor. You can also top the cheesecake with sugar-free chocolate chips or a drizzle of sugar-free chocolate sauce.
• Berry Cheesecake: Add 1 cup of fresh berries, such as raspberries, blueberries, or strawberries, to the filling for a fruity and refreshing flavor. You can also top the cheesecake with additional fresh berries or a berry compote.
• Pumpkin Cheesecake: Add ½ cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the filling for a fall-inspired cheesecake. You can also top the cheesecake with whipped cream and a sprinkle of cinnamon.
• Lemon Cheesecake: Add 2 tablespoons of lemon zest and ¼ cup of lemon juice to the filling for a tangy and refreshing flavor. You can also top the cheesecake with whipped cream and a slice of lemon.

Storing & Freezing

Storing: Let the cheesecake cool down to room temperature. Cover the cheesecake with plastic wrap or aluminum foil, making sure that it's wrapped tightly to prevent air from getting in. Store the cheesecake in the refrigerator for up to 5 days.

Freezing: If you're planning on freezing the cheesecake, it's best to wrap it in plastic wrap and then aluminum foil before placing it in the freezer. Cheesecake can be frozen for up to 2 months. When you're ready to eat it, thaw it in the refrigerator overnight before serving.

Recipe FAQ's

More Dessert Recipes You'll Love

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You can also find my FREE Instant Pot cheat sheets here.