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Instant Pot low carb cheesecake is perfect for a simple dessert and great for a party or gathering.

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Check out Healthy Key Lime Pie and my Chocolate Pudding for more great dessert recipes!
Cheesecake is one of my favorite desserts, and I’ll rarely turn down a good slice. Since I’ve been cooking more with my Instant Pot, I had to make a cheesecake too!
This Instant Pot low carb cheesecake is changed up from the usual graham cracker crust to an almond flour crust, which makes the cheesecake lower in carbs, while also keeping a delicious tasting crust.
I added a little cinnamon to my crust to kick up the flavor a bit.
What Is Monk Fruit?
Monk fruit sweetener is a natural, zero-calorie sweetener and is is derived from the juice of monk fruit.
Why You'll Love This Recipe
- Low in carbs and sugar.
- Fun dessert to make in the Instant Pot.
- Versatile, top with your favorite topping.
Ingredients You'll Need

- Almond Flour
- Butter
- Ground Cinnamon
- Cream Cheese
- Eggs
- Vanilla Extract
- Lemon Juice
- Salt
- Monk Fruit Sweetener
Step-By-Step Instructions


The cream cheese and eggs need to be completely at room temperature before starting. It’s important not to skip this step because the consistency of the cheesecake filling won’t be the same if you try to make the mixture with cold cream cheese. It will likely leave clumps and lumps and won’t have the smooth consistency that is needed.
Step 1:
In a large bowl, add the blanched almond flour, melted butter and cinnamon. Mix until they are combined well.
Step 2:
Add the crust mixture to a 7” springform pan. Press along the bottom so it’s a smooth layer with some of the crust mixture partially coming up the sides. Refrigerate while preparing the filling.
Step 3:
In a large bowl, combine the cream cheese, sugar, salt and vanilla. Slowly add in the lemon juice, while mixing.
Step 4:
Add the eggs, one at a time. It’s important not to over beat the mixture. Stop mixing once the eggs are combined.
Step 5:
Pour the filling into the chilled almond flour crust. Wrap the top of the cheesecake with foil, then set pan on top of another piece of foil and wrap it up over the sides, so the entire springform pan is covered.
Step 6:
Add water to the Instant Pot and lower the cheesecake carefully into the pot on a trivet (the Instant Pot comes with one).
Step 7:
Secure the lid and make sure the valve is turned 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:
Carefully remove cheesecake from the Instant Pot with the trivet handles. Let it cool to room temperature, then place the cheesecake in the refrigerator to chill. It’s needs to chill about 8 hours, or overnight.
Step 10:
Once it’s done chilling, remove the foil from the cheesecake. You may need to blot off any condensation with a paper towel. The trickiest part is removing the cheesecake from the springform pan.
You can run a knife along the sides of the pan, then push up the bottom of the pan and slowly remove the cheesecake from the pan.
Serve cold with any toppings you like for cheesecake.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

What Are Good Cheesecake Toppings?
Fresh fruit, candy, caramel, chocolate shavings and crushed cookies are a few popular toppings.
How Do I Store Homemade Cheesecake?
Cover cooled cheesecake and refrigerate for up to 1 week.
Can I Freeze Homemade Cheesecake?
Yes! Once completely cooled, remove from springform pan, place on a baking sheet in freezer until frozen. Then, remove from freezer and wrap in aluminum foil. Freeze for up to 2 months.
To thaw, transfer to refrigerator for 12 to 24 hours or at room temperature 4 to 6 hours.
You can also find my FREE Instant Pot cheat sheets here.
More Dessert Recipes You'll Love
Instant Pot Low Carb Cheesecake

Instant Pot low carb cheesecake is perfect for a simple dessert and great for a party or gathering.
Ingredients
- 1 cup blanched amond flour
- 4 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
- 16 ounces cream cheese, room temperature
- ½ cup monk fruit sweetener
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon fresh lemon juice
Instructions
- In a large bowl, add almond flour, melted butter and cinnamon and stir until well combined. Press crumbs into the bottom of a 7-inch springform pan. Refrigerate while preparing filling.
- In a large bowl, combine cream cheese, sugar, salt and vanilla. Slowly add in lemon juice, while mixing. Add eggs, one at a time. Beat until last egg is incorporated. Be careful not to over beat the mixture.
- Pour filling into chilled almond flour crust.
- Cover the top of the springform pan in foil. Set pan on top of another piece of foil and wrap it up over the sides, so the entire springform pan is covered.
- Fill the Instant Pot with 1 cup of water. Place wrapped cheesecake on a trivet and lower into the Instant Pot. Secure the lid. Turn valve to sealing.
- Set to high pressure for 40 minutes. When the cheesecake is done, allow to naturally release pressure, about 30 minutes.
- Remove cheesecake from the Instant Pot by the handles and allow cheesecake to cool to room temperature. Place cheese cake in the refrigerator to chill overnight, or at least 8 hours.
- After chilling, remove foil from springform pan. Blot any condensation with a paper towel. Gently remove cheesecake from pan by gently pushing the bottom of the springform pan. You may need to run a knife along the sides of the pan first.
- Top chilled cheesecake with your favorite topping. Enjoy!
Notes
The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn't actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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SHARDOR Hand Mixer 350W Power Advantage Electric Handheld Mixers with 5 Stainless Steel Attachments(2 Beaters, 2 Dough Hooks and 1 Whisk), Storage Case, Silver
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Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
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New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
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Instant Pot Official Springform Pan, 7.5-Inch, Gray
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Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 232Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 154mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 5g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Veena Azmanov
Cheese Cake and Low Carb sounds so interesting and Keto sounds healthy too. Looks too delicious to resist. Instant Pot awesome.
Tawnie K Kroll
Such a great idea making it in the IP!
Jen
Making this in an IP is such a game changer! I’m going to make a few to freeze to use this holiday season. Thank you for such a delicious and easy recipe.
Kelsey
I have wanted to make a cheesecake in my instant pot! This one is going to be the one! Looks so good!
Andrea Metlika
Oh my gosh, I was just challenged to make an instant pot cheesecake and this one is perfect!
Kay
I have never made a cheesecake in a pressure cooker. Will give it a go!
Beth
I never pass up a slice either! I love that cheesecake can be made in the instant pot!
Morgan Eisenberg
Looks so smooth and creamy! Who knew my Instant Pot could do that?
Jere Cassidy
I still don't have an InstaPot, probably the only person left without one. Your cheesecake looks rich and creamy. I need to try monkfruit.
Beth
I love how light, creamy and easy this cheesecake is! Sooo delicious!
David Stephens
This looks amazing - recipes that work in the IP generally work in the slow cooker too...I might have to give it a go!
Anastasha
I love cheesecake and just got an instant pot so I will be trying this 😋
Sarah
This looks delicious!
I just got an Instant Pot, so I will have to try this recipe out.
Plus it is gluten-free and low carb - even better!
HB
Where does the salt go - into the crust or the cream cheese mixture? Does it say in the instructions and I am missing it?
Erika
It goes in the cream cheese mixture. I just updated the recipe, thanks for letting me know. 🙂
Viviane
I have a 3quart IP. Can I halve the recipe to fit in my 3quart? Do I reduce the cooking time
Erika
Hi Viviane, you can half the recipe, but I would keep the same cooking time.