Name: Low-Carb Instant Pot® Cheesecake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Yield: 8
Cuisine: American
Ingredients: 1 tsp Vegetable Oil; 16 oz cream cheese; ⅔ cup low-carb sugar substitute; 1 lemon; 1 tsp vanilla extract; 2 eggs

Indulge in a delightful, guilt-free dessert with this low-carb cheesecake recipe made in the Instant Pot. It's perfectly creamy, and rich, and sets beautifully after a few hours in the refrigerator, making it an ideal treat for those watching their carb intake.

Photos of Low-Carb Instant Pot® Cheesecake Recipe

Most of the ingredients for this recipe are common household items, but you may need to find a good low-carb sugar substitute if you don't already have one. Additionally, ensure you have a springform pan that fits in your Instant Pot, as well as cream cheese, which is the star of this cheesecake.

Ingredients For Low-Carb Instant Pot® Cheesecake Recipe

vegetable oil: Used to grease the springform pan, ensuring the cheesecake doesn't stick.

cream cheese: The primary ingredient for the cheesecake, giving it a rich and creamy texture.

low-carb sugar substitute: Provides sweetness without the added carbs, perfect for maintaining a low-carb diet.

lemon: Adds a hint of citrus flavor and brightness with its zest.

vanilla extract: Enhances the flavor and adds depth to the cheesecake.

eggs: Bind the ingredients together, giving the cheesecake structure and a smooth texture.

One reader, Brew Ling says:

This low-carb Instant Pot cheesecake is a game-changer! It’s creamy, delicious, and so easy to make. Perfect for satisfying sweet cravings without the guilt. Highly recommend!

Brew Ling

Techniques Required for Making Low-Carb Instant Pot Cheesecake

How to oil a springform pan: Use a brush or paper towel to evenly coat the inside of the springform pan with vegetable oil to prevent sticking. How to blend cream cheese: Use an electric mixer to beat the cream cheese until it is completely smooth and free of lumps. How to zest a lemon: Use a microplane or a fine grater to remove the outer yellow layer of the lemon peel, avoiding the white pith. How to use an electric pressure cooker: Follow the manufacturer's instructions to lock the lid, bring to high pressure, and release pressure using the natural-release method. How to cover with plastic wrap: Place plastic wrap over the cheesecake, ensuring it is in contact with the surface to prevent a skin from forming.

How To Make Low-Carb Instant Pot® Cheesecake

Learn how to make cheesecake on your Instant Pot with this recipe. The fact that it’s low-carb as well makes it all the more easier to indulge.

Preparation: 20 minutes

Cooking: 40 minutes

Chill Time: 4 hours

Total: 5 hours

Serves:

Ingredients

1tspvegetable oilor as needed
16ozcream cheeseat room temperature
⅔cuplow-carb sugar substitute
1lemonzested
1tspvanilla extract
2eggsat room temperature

Equipments

Instant Pot®

Instructions

Oil a springform pan that will fit inside the electric pressure cooker (such as Instant Pot®). Cover the bottom and sides of the pan tightly with a single sheet of aluminum foil to prevent water from entering.
Blend cream cheese in a bowl using an electric mixer until completely smooth.
Add sugar substitute, lemon zest, and vanilla extract; blend until just incorporated.
Add eggs 1 at a time, mixing until just combined. Pour batter into the prepared pan.
Place the rack inside the Instant Pot®. Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack.
Lock the lid into place. Bring to high pressure according to manufacturer’s instructions and cook for 20 minutes.
Release pressure through the natural-release method. This will take about 20 minutes.
Remove cheesecake carefully. Remove foil and gently blot off any water that may have splashed onto the cheesecake.
Cover with plastic wrap. Refrigerate for 4 hours to overnight to set.

Nutrition

Calories: 224.71kcal
Fat: 21.04g
Saturated Fat: 11.32g
Trans Fat: 0.01g
Monounsaturated Fat: 5.70g
Polyunsaturated Fat: 1.13g
Carbohydrates: 4.75g
Fiber: 0.21g
Sugar: 2.18g
Protein: 4.83g
Cholesterol: 102.36mg
Sodium: 233.37mg
Calcium: 80.38mg
Potassium: 104.61mg
Iron: 0.45mg
Vitamin A: 224.79µg
Vitamin C: 3.84mg

Essential Technique Tip for Perfect Low-Carb Instant Pot Cheesecake

To ensure a smooth and creamy texture for your cheesecake, make sure the cream cheese is at room temperature before blending. This will help it incorporate more easily with the other ingredients, preventing lumps and ensuring a uniform batter.

Time-Saving Tips for Making This Cheesecake Recipe

Prepare ingredients in advance: Soften the cream cheese and zest the lemon ahead of time to streamline the mixing process.

Use a food processor: Blend the cream cheese mixture in a food processor for a quicker, smoother consistency.

Pre-measure ingredients: Have all your low-carb sugar substitute, vanilla extract, and eggs measured and ready to go.

Quick-release option: If you're in a hurry, use the quick-release method after cooking instead of natural release, but be cautious of potential cracking.

Chill in the freezer: Speed up the setting process by chilling the cheesecake in the freezer for 1-2 hours instead of refrigerating overnight.

Substitute Ingredients For Low-Carb Instant Pot® Cheesecake Recipe

vegetable oil - Substitute with coconut oil: Coconut oil has a similar consistency and is also low in carbs, making it a suitable alternative for greasing the pan.
cream cheese - Substitute with mascarpone cheese: Mascarpone cheese has a similar creamy texture and low-carb profile, making it an excellent substitute in cheesecake recipes.
low-carb sugar substitute - Substitute with erythritol: Erythritol is a popular low-carb sweetener that can be used in the same quantity as other sugar substitutes without affecting the taste or texture.
lemon - Substitute with lime: Lime provides a similar acidic and citrusy flavor, which can enhance the taste of the cheesecake in the same way as lemon.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can add a unique twist to the cheesecake.
eggs - Substitute with flax eggs: Flax eggs (made from ground flaxseed and water) can be used as a low-carb, vegan alternative to regular eggs, providing similar binding properties.

How to Beautifully Present Your Instant Pot Cheesecake

Prepare the base: Lightly oil a springform pan that fits inside the electric pressure cooker. Cover the bottom and sides of the pan tightly with a single sheet of aluminum foil to prevent water from entering.
Blend the cream cheese: In a bowl, use an electric mixer to blend cream cheese until completely smooth.
Incorporate the sweetener and flavors: Add low-carb sugar substitute, lemon zest from 1 lemon, and vanilla extract. Blend until just incorporated.
Add the eggs: Add eggs one at a time, mixing until just combined. Pour the batter into the prepared pan.
Set up the Instant Pot®: Place the rack inside the Instant Pot®. Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack.
Cook under pressure: Lock the lid into place. Bring to high pressure according to the manufacturer's instructions and cook for 20 minutes.
Release the pressure: Release pressure through the natural-release method, which will take about 20 minutes.
Remove and cool the cheesecake: Carefully remove the cheesecake. Remove the foil and gently blot off any water that may have splashed onto the cheesecake.
Chill to set: Cover with plastic wrap and refrigerate for 4 hours to overnight to set.
Plate with elegance: Once set, remove the cheesecake from the springform pan. Slice into even portions and place each slice on a chilled dessert plate.
Garnish with finesse: Add a thin slice of lemon twist and a sprig of fresh mint to each plate for a touch of color and freshness.
Serve with a flourish: Present the cheesecake slices with a small dollop of whipped cream or a drizzle of low-carb berry sauce for added flavor and visual appeal.

How To Store and Freeze Your Homemade Cheesecake

Once the cheesecake has fully set in the refrigerator, you can store it in an airtight container or wrap it tightly with plastic wrap. It will keep well in the fridge for up to 5 days.
If you want to freeze the cheesecake for later enjoyment, follow these steps:
1. Cut the cheesecake into individual slices for easier thawing and serving.
2. Wrap each slice tightly with plastic wrap, ensuring no air pockets remain.
3. Place the wrapped slices in a freezer-safe container or zip-top bag, labeling it with the date.
4. Store the cheesecake in the freezer for up to 1 month for optimal taste and texture.
To thaw the frozen cheesecake:
1. Remove the desired number of slices from the freezer and place them in the refrigerator overnight to thaw gradually.
2. Alternatively, you can thaw the cheesecake slices at room temperature for about 30 minutes to 1 hour before serving.
3. Note: Thawing the cheesecake slowly in the refrigerator helps maintain its creamy texture and prevents condensation from forming on the surface.
If you've decorated your cheesecake with any toppings like fruit, chocolate, or caramel, it's best to add these after thawing to prevent them from becoming soggy or losing their texture in the freezing process.

How To Reheat Leftover Cheesecake

To reheat leftover cheesecake, remove it from the refrigerator and let it sit at room temperature for about 30 minutes. This will help the cheesecake warm up evenly and prevent it from becoming grainy or rubbery.
Preheat your oven to 350°F (175°C). Place the cheesecake on a baking sheet and cover it loosely with aluminum foil. This will help prevent the top from browning too quickly while the center warms up.
Bake the cheesecake for 10-15 minutes, or until it is heated through. The exact time will depend on the size and thickness of your cheesecake, so keep an eye on it to avoid overheating.
Alternatively, you can reheat individual slices of cheesecake in the microwave. Place a slice on a microwave-safe plate and heat it on medium power for 30-45 seconds, or until it is warm to your liking. Be careful not to overheat the cheesecake, as this can cause it to become rubbery or tough.
If you want to add a little extra flavor and moisture to your reheated cheesecake, try drizzling it with a bit of sugar-free chocolate sauce or berry compote. This will help to refresh the flavors and make the cheesecake taste like it was freshly baked.
Remember, the key to successfully reheating low-carb cheesecake is to do it gently and slowly. Avoid high temperatures and long heating times, as this can cause the cheesecake to dry out or become overcooked. With a little patience and care, you can enjoy your leftover cheesecake just as much as you did the first time around!

Interesting Fact About Low-Carb Instant Pot Cheesecake

A unique aspect of this low-carb cheesecake recipe is that it uses an Instant Pot for cooking, which significantly reduces the baking time compared to traditional oven methods. This method also helps achieve a creamy texture by maintaining a consistent cooking environment.

Is Making Low-Carb Cheesecake at Home Cost-Effective?

This low-carb cheesecake recipe is quite cost-effective for a household. The primary ingredients like cream cheese and eggs are relatively inexpensive. Using a low-carb sugar substitute might be slightly pricier, but the overall cost remains reasonable. The lemon adds a fresh zest without breaking the bank. Overall Verdict: 8/10. Approximate cost in USD for a household of 4 people: $10-$12.

Is This Low-Carb Cheesecake Healthy or Unhealthy?

This low-carb instant pot cheesecake recipe, while delicious, is not particularly healthy. Here's why:

The recipe relies heavily on cream cheese, which is high in saturated fat and calories. Consuming too much saturated fat can increase the risk of heart disease and other health issues.
Although the recipe uses a low-carb sugar substitute, it doesn't necessarily make the dessert healthy. Some sugar substitutes may have their own potential health concerns.
The recipe lacks any nutritious ingredients like fruits, whole grains, or nuts, which could provide additional vitamins, minerals, and fiber.

To make this recipe healthier, consider the following suggestions:

Replace some of the cream cheese with Greek yogurt or cottage cheese to reduce the saturated fat content and increase the protein.
Incorporate some fresh berries or a berry compote on top of the cheesecake to add natural sweetness, fiber, and antioxidants.
Experiment with a nut-based crust (like almond flour or ground walnuts) to add some healthy fats and fiber to the dessert.
Reduce the amount of sugar substitute used and replace it with natural sweeteners like stevia or monk fruit extract.
Serve smaller portions and pair the cheesecake with a side of fresh fruit to balance out the richness and add some nutritional value to the dish.

Editor's Opinion on This Low-Carb Instant Pot Cheesecake

This low-carb Instant Pot cheesecake recipe is a delightful blend of simplicity and flavor. The use of a sugar substitute keeps it diet-friendly without sacrificing taste. The lemon zest adds a refreshing citrus note, while the cream cheese ensures a rich, creamy texture. Cooking it in an Instant Pot not only saves time but also results in a perfectly moist cheesecake. The natural-release method is a thoughtful touch, preventing cracks on the surface. Overall, it's a smart, efficient, and delicious way to enjoy a classic dessert with fewer carbs.

Enhance Your Low-Carb Instant Pot® Cheesecake Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts with Bacon: Roasted Brussels Sprouts with Bacon: Imagine the crispy, caramelized edges of Brussels sprouts mingling with the smoky, savory notes of bacon. This side dish adds a delightful crunch and a burst of flavor that perfectly complements the creamy texture of your cheesecake.

Cauliflower Rice Pilaf: Cauliflower Rice Pilaf: This light and fluffy cauliflower rice pilaf, infused with aromatic herbs and a hint of lemon, provides a refreshing contrast to the rich and velvety cheesecake. It's a low-carb delight that will leave your taste buds dancing.

Garlic Butter Shrimp: Garlic Butter Shrimp: Succulent shrimp sautéed in a luscious garlic butter sauce, with a sprinkle of parsley for a touch of freshness. This dish brings a savory, oceanic twist that pairs wonderfully with the sweet and tangy notes of your cheesecake.

Berry Compote: Berry Compote: A vibrant medley of berries simmered to perfection, creating a luscious, slightly tart sauce that drizzles beautifully over your cheesecake. The burst of fruity flavors adds a refreshing and colorful touch to your dessert experience.

Zucchini Noodles with Pesto: Zucchini Noodles with Pesto: Light and refreshing zucchini noodles tossed in a fragrant basil pesto. This dish offers a delightful, herbaceous contrast to the creamy cheesecake, making it a perfect low-carb companion.

Similar Low-Carb Dessert Recipes to Try

Keto Chocolate Mousse: Indulge in a rich and creamy dessert that’s low in carbs but high in flavor. This mousse is perfect for satisfying your sweet tooth without the guilt. With just a few ingredients and minimal prep time, you’ll have a decadent treat ready in no time.

Low-Carb Lemon Bars: Brighten up your day with these zesty desserts that are both refreshing and low-carb. The tangy lemon filling paired with a buttery almond flour crust makes for a delightful treat that’s perfect for any occasion.

Sugar-Free Panna Cotta: Experience the silky smooth texture of this classic Italian dessert without the added sugar. This panna cotta is a simple yet elegant treat that can be flavored with vanilla, coffee, or even a hint of fruit for a refreshing twist.

Low-Carb Chocolate Avocado Pudding: Dive into a creamy, chocolatey dessert that’s secretly packed with nutrients. The avocado adds a velvety texture and healthy fats, making this pudding a guilt-free indulgence that’s both satisfying and nutritious.

Berry Chia Seed Pudding: Enjoy a refreshing and nutritious dessert that’s perfect for breakfast or a snack. The chia seeds create a pudding-like texture while the berries add a burst of natural sweetness and antioxidants. It’s a delightful way to stay on track with your low-carb lifestyle.

Appetizers and Main Dishes That Complement This Instant Pot Cheesecake

Appetizers:

Stuffed Mushrooms: Imagine a platter of Stuffed Mushrooms that will captivate your guests. These delightful bites feature portobello mushrooms filled with a creamy blend of ricotta cheese, spinach, and a hint of garlic. Topped with a sprinkle of parmesan and breadcrumbs, they are baked to golden perfection. The earthy flavor of the mushrooms pairs beautifully with the rich, cheesy filling, creating a harmonious balance that is both satisfying and elegant. Serve these warm to showcase their full flavor potential.

Caprese Skewers: Elevate your appetizer game with Caprese Skewers. These vibrant skewers are a visual and culinary delight, featuring alternating layers of cherry tomatoes, fresh mozzarella balls, and basil leaves. Drizzle with a touch of balsamic glaze and a sprinkle of sea salt for a burst of flavor in every bite. The combination of juicy tomatoes, creamy mozzarella, and aromatic basil creates a refreshing and light appetizer that is perfect for any occasion. These skewers are not only delicious but also easy to assemble, making them a go-to choice for entertaining.

Main Courses:

Garlic Butter Shrimp Zoodles: Transform your dinner with Garlic Butter Shrimp Zoodles. This dish combines succulent shrimp sautéed in a rich garlic butter sauce with spiralized zucchini noodles, creating a low-carb, flavorful meal. The shrimp are cooked to perfection, ensuring they remain tender and juicy. The zoodles absorb the savory garlic butter sauce, making each bite a burst of flavor. Garnish with freshly chopped parsley and a squeeze of lemon juice for a refreshing finish. This dish is not only delicious but also quick to prepare, making it perfect for a weeknight dinner.

Stuffed Bell Peppers: Elevate your dinner table with Stuffed Bell Peppers. These vibrant bell peppers are filled with a savory mixture of ground meat, cauliflower rice, and a blend of spices, creating a hearty and satisfying meal. The peppers are baked until tender, allowing the flavors to meld together beautifully. Topped with melted cheese and fresh herbs, this dish is both visually appealing and delicious. Serve with a side of mixed greens or a simple salad for a complete meal. Perfect for meal prep or a family dinner, these stuffed peppers are sure to impress.

Why trust this Low-Carb Instant Pot® Cheesecake Recipe:

This low-carb cheesecake recipe is a game-changer for dessert lovers. Using cream cheese and a low-carb sugar substitute, it delivers the rich, creamy texture you crave without the carbs. The Instant Pot® ensures a perfectly cooked cheesecake every time, while the lemon zest and vanilla extract add a delightful flavor. Trust this recipe for a guilt-free indulgence that doesn't compromise on taste.

Share your thoughts on this Low-Carb Instant Pot® Cheesecake Recipe in the Baking and Desserts forum and let us know how it turned out for you!

FAQ:

Can I use a different sugar substitute?

Yes, you can use any low-carb sugar substitute you prefer. Just make sure to adjust the quantity according to the sweetness level of the substitute you're using.

Do I need to bring the cream cheese to room temperature before using it?

Yes, it's best to let the cream cheese come to room temperature. This makes it easier to blend and helps achieve a smoother cheesecake batter.

Can I skip the lemon zest?

You can skip the lemon zest if you prefer, but it adds a nice hint of citrus flavor that complements the cheesecake well.

How do I know when the cheesecake is done?

The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools and sets in the fridge.

Can I use a different type of pan if I don't have a springform pan?

A springform pan is ideal for cheesecakes because it makes it easier to remove the cake without damaging it. If you don't have one, you can try using a regular cake pan, but it might be a bit trickier to get the cheesecake out.