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Low-Carb, Sugar-Free Instant Pot Cheesecake
Low-Carb, Sugar-Free Instant Pot Cheesecake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
220 minutes
Instant Pot Keto cheesecake with gluten-free crust, topped with fresh strawberries and strawberry syrup drizzle.
Ingredients:
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 0.66666668653488 cup sucralose sugar substitute (such as Splenda® Granulated)
  • 2 large eggs, room temperature
  • 1 cup sliced fresh strawberries
Instructions:
  • Prepare the springform pan by greasing it with cooking spray. Place a rack in the bottom of a multi-functional pressure cooker, like an Instant Pot, and pour in 1 inch of water.
  • In a large bowl, use an electric mixer to whip cream cheese until velvety smooth. Mix in sugar substitute and vanilla until just combined. Add eggs one at a time, mixing after each addition without overbeating.
  • Pour batter into the springform pan and tightly cover the bottom and sides with a single piece of aluminum foil to prevent water leakage.
  • Place the filled springform pan on the rack inside the pressure cooker pot. Secure the lid, set to high pressure for 20 minutes, and wait for the pressure to build for 10-15 minutes.
  • Follow the manufacturer's instructions to release pressure naturally for 10 to 40 minutes. Then, let the cheesecake cool slightly in the pressure cooker for 15 to 20 minutes. Carefully remove the cheesecake from the pressure cooker and let it cool completely for about 30 minutes.
  • Uncover the cheesecake and wrap it with plastic wrap, then chill in the refrigerator for at least 2 hours, or ideally overnight.
  • Garnish cheesecake with sliced strawberries right before serving.

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