If you haven't yet tried making a sugar free, keto cheesecake in your instant pot, don't wait any longer! This recipe is fool proof for a perfectly delicious sugar free low carb cheesecake. Be sure to check my tips below so no cracking on top will happen!
INSTANT POT CHEESECAKE
The Instant pot has so many advantages and is a great addition to your keto kitchen. It can save you so much time when it comes to making low carb dinners for your family, but it can also be used for amazing, keto desserts as well! I adapted my popular crustless vanilla cheesecake recipe to create a smaller version for the 8 inch spring form pan used inside the Instant pot.
SUGAR FREE CHEESECAKE
Creating sugar free desserts is always about using low carb sweeteners that you prefer. If you're brand new to sugar free baking then it can be a little challenging to choose the right sweetener for your taste buds. Be sure to read the below paragraph about the low carb sweetener options you can use for this recipe. But honestly, making a traditional cheesecake into a sugar free cheesecake is really quite simple when you start with a fabulous creamy cheesecake recipe like mine. My orginial recipe which is in my cookbook,Naturally Keto, is adapted from my mom of course. She is an Italian American and knows how to make incredible, decadent desserts, but cheesecake and ricotta pie are some of her best recipes.
TIPS FOR NO CRACKS INSTANT POT CHEESECAKE
My mistake as you can see from the above photo is that I did forget my paper towel would cause a design to form over the top of my cheesecake. Using parchment over the top of the cheesecake then using 2 paper towels will absorb the condensation that occurs while baking.
While not completely needed, a layer of aluminum foil over the paper towels will also help prevent liquid over the top of the keto cheesecake.
The most important step to take to prevent cracking in the middle of your cheesecake is letting the Instant Pot Naturally Release. Do not do anything else, just turn it off and leave that cover on, no peeking! After one hour you can remove the lid and the foil, paper towel and parchment and you will have a perfect looking Instant Pot Keto Cheesecake!
To make removal easier from the Instant Pot I used a silicone trivet.
CRUST OR CRUSTLESS CHEESECAKE
You could certainly make a keto crust for this cheesecake, but honestly I don't think you will miss not having one and you can save on carbs keeping it crustless. But totally up to you of course! If you want a crust, I'd recommend this crust from my no bake strawberry mousse pie recipe.
BEST LOW CARB SWEETENER OPTIONS
Our favorite low carb sweetener that doesn't leave an aftertaste, is Better than Sugar by Sweetleaf. We used the powdered sweetener and they also have a granulated option. It's a combination of erythritol and stevia and has plenty of sweetness as sugar would provide. Swerve confectioners sweetener is also low carb but doesn't have as much sweetness and you may need to use a bit more to get this as sweet as you like. Allulose would be another option but again it isn't as sweet as using the Better than Sugar sweetener. Allulose comes in a liquid which would probably work best in this cheesecake recipe as well as my keto caramel sauce recipe, but it also comes granulated if you prefer.
NO INSTANT POT?
Use this recipe for my Crustless Low Carb Cheesecake made in the oven.
SUGAR FREE KETO INSTANT POT CHEESECAKE
Sugar Free Keto Instant Pot Cheesecake
Ingredients
- 16 ounces cream cheese softened
- 2 large eggs
- 1 egg yolk
- ½ cup sour cream
- ½ cup Better than Sugar confectioners or Swerve confectioners
- pinch salt
- 1 teaspoon vanilla extract
Entire recipe for Sugar Free Caramel Sauce
Instructions
- Pour 1.5 cups of water into the instant pot. Place the silicone trivet in the bottom of the instant pot. Liberally grease a 7.5 inch instant pot spring form pan. (8 inch can also be used).
- Place all the ingredients for the cheesecake into a mixer and blend until smooth. If you're concerned about the sweetener, wait to add the eggs until after you can taste the sweetener with the other ingredients. Once you adjust the sweetness of the batter, then incorporate your eggs. Pour this batter into the greased spring form pan.
- Place the pan onto the trivet. Place a piece of parchment over the top of the pan. Place 2 folded pieces of paper towel over the parchment. Place one piece of aluminum foil over the paper towels. Close the lid of the instant pot.
- Press manual mode and set the timer for 35 minutes on high pressure. After timer beeps, unplug the instant pot and leave it alone for 1 hour. After one hour, remove the lid and the pan from the instant pot. Remove parchment, paper towels and foil. Allow to cool on the counter for 30 minutes, then place in the refrigerator for 4-5 hours or overnight before serving.
- Remove from the spring form and enjoy with OPTIONAL: keto sugar free caramel sauce!
- Store left overs in the refrigerator in an airtight container for up to 5 days.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Jennifer
I made this for the first time today. The flavor was really good but the texture was not very smooth & creamy. Is it normally?
Ashley
Is there a way to make this without an instant pot???
Ellen S Fabel
Is it possible to add canned unsweetened pumpkin to this or would it not work? I want to make this for TG day. If not I make see if I can find a pumpkin sauce recipe to pour over. I love your recipes!
Brenda
A small amount might be ok and wouldn't alter texture.
Cathy
Why did it seem to overflow and go all over in the pot
Brenda
Mine didn't overflow or go all over the pot. What size was your pan?
Sunila
Can the sour cream be substituted with Greek yogurt?
Brenda
yes I think that would work fine.
Cheryl
You just lay the tin foil on top or fit it tightly??
Brenda
Just loose over the top
Carol L
Followed your recipe. It was so easy peasy! Came out near perfect. It needed a little more sugar. Totally my fault. Two questions....should the parchment paper, paper towels and tin foil, just be laid on top or tucked to the top? I just laid it without a problem. Also, could I put parchment paper on the bottom of the springpan to protect it from knife cut marks?
Lilly
Have you used a pressure cooker for this recipe?
I don’t own an instant pot.
Thanks
Brenda
An instant pot is a pressure cooker.
Lizzy
hi! I am going to try this recipe. But wanted to know if I need the trivet inside the pot. I don't have one
Brenda
I would say yes you should.
Linda
can a metal trivet be used?
Brenda
Yes
Brenda
Use this recipe for the oven:https://www.sugarfreemom.com/recipes/sugar-free-low-carb-cheesecake-keto-crustless/
Chanell
I don’t own an instantpot , any way to do this in the oven using your recipe ?
Debbi LeClair
I followed the recipe to her specks and it was amazing. My husband loved it!
elaina
Can you use a regular springform pan? Didn’t know there was a special pan for the instant pot.
Brenda
Yes
Chrryl
If it fits yes
Edie
Brenda, did you actually mean to bake it in the Instant Pot for 35 minutes? I hardboil a dozen eggs in the instant pot for only 3 minutes! I think it baked too long what do you think? . I followed your recipe to the letter and it was awful. Turned a beige color and kinda dry. Thank you for all the recipes and info. Edie
Brenda
Yes I baked mine 35 minutes in the Instant pot as per my directions and let it sit for one hour with cover on. I'm sorry it didn't work for you. Did you change any ingredients? Did you add the water to the pot?
Chris
I agree that seems too long. I cooked mine for 28 minutes (then did natural release for 10 minutes)
and even then it has some beige color to the finished product (top and sides).
Brenda
I've made this cheesecake twice now and both times it was 35 minutes and natural release. I have what you see in my pictures.