Make one of America’s favorite desserts! This instant pot cheesecake recipe uses some basic ingredients along with some healthier alternative ingredients to produce that decadent cheesecake we all love. You’ll definitely be impressed that with an instant pot, you’ll be able to make the perfect cheesecake. With a 30 minute prep time and only a 30 minute cooking time, you’ll be on your way to some delicious creamy cheesecake.
With this recipe we’ve exchanged the traditional graham crackers for the almond flour (which is even better than the prepared crust) and no white sugar or brown sugar in the cheesecake mixture. There’s no doubt, even if this is your first time, this creamy cheesecake is going to be a game changer. Add some fresh fruit on the top of the cheesecake or even top it off with a little bit of cherry pie filling.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
Crust Ingredients:
- 1 cup almond flour
- 1 teaspoon real vanilla extract
- 3 tablespoons granulated or powdered monk fruit sweetener
- 3 tablespoons unsalted, melted butter
Cheesecake Batter Ingredients:
- 2 8-oz. blocks cream cheese, room temperature
- 1 teaspoon real vanilla extract
- 3 tablespoons powdered monk fruit sweetener*
- 2 large eggs, room temperature
- ¼ cup heavy whipping cream, room temperature
- 1¼ cup water
Toppings:
- 1 pint fresh strawberries, sliced lengthwise (as pictured)
- ½ cup fresh blueberries
- 2 tablespoons powdered monk fruit sweetener, for garnish (optional)
Equipment
- Instant Pot
- 7” spring form pan (for 6-quart Instant Pot®)
- Non-stick cooking spray or parchment paper
- Medium or large bowl
- Rubber spatula
Instructions
- Coat the inside of the springform pan with the non-stick cooking spray or cut the parchment paper to fit the bottom and line the sides. Set aside.
- Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.
- To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).
- Add the vanilla extract and beat for 10 seconds or until just combined.
- Add the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.
- Add the heavy cream and beat for another 10-15 seconds to combine.
- Finally, add the eggs, one at a time, and beat until just incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.
- Remove the springform pan from the freezer and pour batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the cheesecake filling.
- Pour the water into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.
- Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
- When cook time is complete, allow the natural pressure release until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
- Once chilled, remove from the refrigerator and top with fresh fruit and a sprinkle of powdered monk fruit, if desired. Slice and serve immediately. Enjoy!
Cooking Tips
- Batter ingredients MUST be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
- *For a sweeter cheesecake, add an additional 1-2 tablespoons of sweetener
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Instant Pot Cheesecake with Fresh Berries
Make one of America's favorite desserts! This instant pot cheesecake recipe uses some basic ingredients along with some healthier alternate ingredients to produce that decadent cheesecake we all love. You'll definitely be impressed that with an instant pot, you'll be able to make the perfect cheesecake. With a 30 minute prep time and only a 30 minute cooking time, you'll be on your way to some delicious creamy cheesecake.
With this recipe we've exchanged the traditional graham crackers for the almond flour (which is even better than the prepared crust) and no white sugar or brown sugar in the cheesecake mixture. There's no doubt, even if this is your first time, this creamy cheesecake is going to be a game changer. Add some fresh fruit on the top of the cheesecake or even top it off with a little bit of cherry pie filling.
Ingredients
- Crust Ingredients:
- 1 cup almond flour
- 1 teaspoon real vanilla extract
- 3 tablespoons granulated or powdered monk fruit sweetener
- 3 tablespoons unsalted, melted butter
- Cheesecake Batter Ingredients:
- 2 8-oz. blocks cream cheese, room temperature
- 1 teaspoon real vanilla extract
- 3 tablespoons powdered monk fruit sweetener*
- 2 large eggs, room temperature
- ¼ cup heavy whipping cream, room temperature
- 1¼ cup water
- Toppings:
- 1 pint fresh strawberries, sliced lengthwise (as pictured)
- ½ cup fresh blueberries
- 2 tablespoons powdered monk fruit sweetener, for garnish (optional)
Instructions
- Coat the inside of the springform pan with the non-stick cooking spray or cut the parchment paper to fit the bottom and line the sides. Set aside.
- Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined. Press the crumbly crust into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.
- To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).
- Add the vanilla extract and beat for 10 seconds or until just combined.
- Add the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.
- Add the heavy cream and beat for another 10-15 seconds to combine.
- Finally, add the eggs, one at a time, and beat until just incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.
- Remove the springform pan from the freezer and pour batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the cheesecake filling.
- Pour the water into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.
- Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
- When cook time is complete, allow the natural pressure release until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
- Once chilled, remove from the refrigerator and top with fresh fruit and a sprinkle of powdered monk fruit, if desired. Slice and serve immediately. Enjoy!
Notes
- Batter ingredients MUST be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.
- *For a sweeter cheesecake, add an additional 1-2 tablespoons of sweetener