This Instant Pot Low Carb Cheesecake recipe is the easiest you’ll find. It has just 4 ingredients and takes just 40 minutes from start to finish. You can top it off with fresh fruit, jam or fruit preserves or even chocolate sauce.
Got a craving for cheesecake? It doesn’t have to take a long time or cost a lot of calories to make a delicious Lopw Carb Cheesecake. You can make it in the Instant Pot or your favorite electric pressure cooker.
What Makes This Cheesecake Low-Carb and Gluten-Free?
This recipe is crustless so it’s gluten-free and cuts out a lot of the steps to make a traditional cheesecake with a crust. That’s why it’s so easy to make it and only uses 4 ingredients, cream cheese, monkfruit sweetener, vanilla extract and eggs.
While it’s simple to make it’s big on flavor and you can customize each slice with your favorite toppings, such as fresh fruit or a drizzle of chocolate sauce.
How to Make this Instant Pot Cheesecake?
This cheesecake recipe is so easy to make. It’s one of the reasons why I love it so much. Plus, it can be done in 40 minutes and most of that is cooking time so that leaves me time to do other things.
1. Gather your ingredients together and set to the side. Place trivet in the bottom of the inner pot in the Instant Pot. Add 1 cup of water to the inner pot.
2. Prepare a 7.5 inch springform pan by wrapping aluminum foil around the bottom to protect from water getting into the pan. Spritz the inside of the springform pan with nonstick cooking spray.
3. In a medium bowl, beat 16 oz cream cheese until soft and creamy. Add 1/2 cup monkfruit sweetener and continue beating until fluffy, about 2 minutes. Add 2 eggs (room temperature) and 1 tsp vanilla and beat just until combined.
4. Transfer the mixture to the springform pan and spread evenly.
5. Cover the springform pan to avoid water dripping onto the cheesecake. Place the springform pan into the Instant Pot. Put the lid on and close it. Set the valve to sealing. Program for manual or “Pressure Cook” for 20 minutes.
6. When done cooking, allow the Instant Pot to naturally release the pressure (about 10 minutes). Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
7. Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
8. Cut the low carb cheesecake to make 8 servings.
What’s Monkfruit Sweetener?
Monkfruit sweetener is made from the monk fruit found in Asia. It’s sweeter than sugar so you don’t need as much volume to get the sweetness as sugar. It also has zero calories, zero sugar and just 4 grams of carbs per 1 tsp serving.
Can I Use Regular Sugar?
Yes, you can substitute regular cane sugar or even coconut sugar for the monkfruit in this recipe. Start with 1/2 cup as the recipe indicates and test out the sweetness. Add another 1/4 to 1/2 cup of sugar as needed to get the desired sweetness you prefer.
What Toppings to Put on This Low Carb Cheesecake?
There are a lot of options for toppings with this cheesecake, including:
- Fresh fruit
- Fruit jam or preserves
- Drizzle of melted chocolate or chocolate sauce
- Crushed nuts like pecans or walnuts (or even candied nuts)
- Gluten-free graham crackers, crumbled
Top Tips for This Low Carb Cheesecake
- Always use room temp cream cheese. Softened cream cheese is creamier when mixed, and it blends better with the other ingredients in the recipe. If the cream cheese is too cold, your mix will be lumpy and so will your cake.
- I was unable to add the carbs to this recipe so just consider that 2/3 cup is 32 tsp. That add just 16 carbs per serving for this recipe that isn’t calculated in the total.
- Mixing your cheesecake batter is a delicate balance. You have to mix the cream cheese enough to remove any lumps, but incorporating too much air into the mix can cause the cake to rise too rapidly, then fall, then crack. Since eggs are the part of the mix that really holds air, a good guideline is to mix thoroughly at first, when you’re combining cream cheese and sugar, but blend more gently once the eggs are added. Also, scrape while mixing to make sure no lumps are clinging to the sides of the bowl.
- You can substitute your favorite sweetener for the monkfruit, such as organic cane sugar, coconut sugar, etc. I find that monkfruit is a 1:1 with regular sugar and has the same flavor.
- You could even serve this cheesecake up with a toppings bar, like a yogurt shop, with fresh fruit, nuts, chocolate sauce, etc. so each person can customize their slice.
More Instant Pot Recipes
- How to Clean Your Instant Pot
- How to Use the Buttons on the Instant Pot
- 25 Gluten-Free Instant Pot Breakfast Recipes
Did you try this Instant Pot Low-Carb Cheesecake? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest.
Low-Carb Instant Pot Cheesecake (Gluten-Free)
Equipment
- Instant Pot
- 7.5 non-stick springform pan
- Medium mixing bowl
- Silicone spatula
Ingredients
- 16 oz cream cheese, room temperature
- 1/2 cup monkfruit sweetener (or sweetener of your choice)
- 1 tsp vanilla extract
- 2 eggs, room temperature
Instructions
- Gather your ingredients together and set to the side. Place trivet in the bottom of the inner pot in the Instant Pot. Add 1 cup of water to the inner pot.
- Prepare a 7.5 inch springform pan by wrapping aluminum foil around the bottom to protect from water getting into the pan. Spritz the inside of the springform pan with nonstick cooking spray.
- In a medium bowl, beat cream cheese until soft and creamy. Add the sweetener and continue beating until fluffy, about 2 minutes. Add the eggs and vanilla and beat just until combined.
- Transfer the mixture to the springform pan and spread evenly.
- Cover the springform pan to avoid water dripping onto the cheesecake. Place the springform pan into the Instant Pot. Put the lid on and close it. Set the valve to sealing. Program for manual or “Pressure Cook” for 20 minutes.
- When done cooking, allow the Instant Pot to naturally release the pressure (about 10 minutes). Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
- Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
- Cut the cheesecake to make 8 servings. Serve with natural fruit preserves or fresh fruit.
Notes
FREE Instant Pot Cookbook
Get a free copy of my e-book Instant Pot Meals in 45 Minutes or Less. You'll also get weekly emails from me with more Instant Pot recipes, natural cleaning tips + everyday ways to live a more natural lifestyle.
This is the best cheesecake recipe I have followed so far! Thank you so much for sharing.
I love a good cheesecake recipe. This looks easy to make, which is a bonus.
Perfect to prepare in an instant pot! We love cheesecake and this is such an easy way!