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Slice of Instant Pot Cheesecake with fruit preserve on top

Low-Carb Instant Pot Cheesecake (Gluten-Free)

This Low-Carb Instant Pot 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. 
5 from 60 votes
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Course: Dessert
Cuisine: American
Keyword: cheesecake, instnat pot cheesecake
Prep Time: 10 minutes
Cook Time: 20 minutes
Time to Pressure + De-Pressure: 20 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 211kcal
Author: Don't Mess With Mama

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.
    Ingredients for Instant Pot Cheesecake
  • 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.
    foil over springform pan
  • 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.
    mixing cheesecake batter with paddle
  • Transfer the mixture to the springform pan and spread evenly.
    mixture in springform pan
  • 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.
    plastic wrap over springform pan
  • 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.
    The Easiest Instant Pot Cheesecake on a pan base
  • Cut the cheesecake to make 8 servings. Serve with natural fruit preserves or fresh fruit.
    Slice of Instant Pot Cheesecake with fruit preserve on top

Notes

Note: This recipe uses monkfruit sweetener, which is considered to be a low-carb and Keto-friendly sweetener. It has no calories, no fat, and just 4 carbs per 1 tsp.
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. 
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. 

Nutrition

Calories: 211kcal | Carbohydrates: 2g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 198mg | Potassium: 93mg | Sugar: 2g | Vitamin A: 822IU | Calcium: 62mg | Iron: 1mg