Low-Carb Instant Pot® Cheesecake

Yes, you can use your Instant Pot® electric pressure cooker to make cheesecake! This recipe will create a creamy dessert with little fuss.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 296 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 lemon, zested
• 2 (8 ounce) packages cream cheese, at room temperature
• 1 teaspoon vegetable oil, or as needed
• ⅔ cup low-carb sugar substitute (such as Swerve®)
• 2 eggs, at room temperature

Recipe Instructions

Step 1

Oil a springform pan that will fit inside your 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.

Step 2

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.

Step 3

Place the rack inside your Instant Pot®. Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack.

Step 4

Lock the lid into place. Bring to high pressure according to manufacturer's instructions; cook for 20 minutes.

Step 5

Release pressure through natural-release method, 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 until set, 4 hours to overnight.