Low Carb Cheesecake Instant Pot Cheesecake

Here’s the problem with traditional cheesecake recipes for me. They’re dense. They’re full of sugar. They require you to fuss with a crust which is also either caloric or full of carbs. I don’t do too well with multiple-step recipes. I’m #lazyefficient.

Why Make Instant Pot Cheesecake?

Delicious. My followers will tell you that–repeatedly.Easy. Mix all ingredients and cook in a springform pan inside of your Instant Pot.Low Carb. Only 3 carbs per serving.Portion Control. It’s a smaller recipe than many others out there so you won’t be looking at a ginormous cheesecake that needs finishing. But it’s so rich, you’d be hard-pressed to eat more than a slice.

I know, I know. SO many Instant Pot Cheesecake recipes out there! Yes, but mine is probably one of the easier ones. Here are some other good reasons to choose this recipe. Who needs a Keto cheesecake crust? I also honestly don’t think cheesecakes ALWAYS need a crust. The crust is the fidgety part of it, and what I wanted, was to make a crustless, fast cheesecake that a normal, working person could make at a moment’s notice.

How To Make Low Carb Cheesecake

Add lemon juice, extract, cream cheese, sweetener, and sour cream to a blender or to a bowl if you plan to use a hand mixer. Put the liquid ingredients in the bottom to allow the blades to move more easily.
Add both eggs and blend slowly, and only for as long as it takes for the eggs to get incorporated. Do not overbeat at this point. You do not want to beat in any air.
Line a 7-inch springform pan with parchment paper on the sides. This step is optional but it does make for a prettier presentation. In this case, since you aren’t making a crust, the sides will show. I highly recommend using this parchment thingamajig.
Pour in the batter. Tap the pan gently on the counter to get rid of any air pockets so that you can have a dense, smooth, creamy cheesecake. Cover the pan with foil.
Place a trivet in the instant pot and pour in water. This water is what will be generating the steam so that the pressure cooker will come up to pressure.
Cook for 20 minutes at high pressure. Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
Mix the sour cream and Swerve for the topping. Pour in the topping over the still-warm cheesecake.
I know you’re DYING to take a bite of that cheesecake. But trust me. Put it in the fridge to chill. It will taste much, much better, and a lot creamier. That’s it. That’s how easy it is to make an Instant Pot Cheesecake. My cheesecake recipe is easy and will please the entire family.

Tips and Tricks to Making Keto Cheesecake

LOOKING FOR MORE LOW CARB CHEESECAKE RECIPES?

I love tangy lemon and creamy ricotta in this easy keto cheesecake. I’ve made it in the Instant Pot! INSTANT POT KETO RICOTTA LEMON CHEESECAKE! Also, give my Keto Chocolate Cheesecake Brownies a try! Your non-Keto friends won’t put them down, I promise!

Toppings For The Best Keto Cheesecake?

I simply used sour cream and swerve to sweeten the cake. If you are going to use fresh fruit as a topping, watch how much fruit you use, as any fruit will have natural sugars. I used two strawberries sliced as a topping and that gave me the perfect sweetness and freshness I was looking for without overindulging. If you absolutely have to have a topping for your Instant Pot Cheesecake, here are some low carb options:

StrawberriesBlackberriesDark ChocolateBlueberries

Just remember to use portion control to keep your cheesecake keto-friendly. If you love this Low Carb Cheesecake as much as I do, make sure you share this recipe with your friends on Facebook and Pinterest so they can try it too. Originally Published April 11, 2017