Low-Carb, Sugar-Free Instant Pot Cheesecake

This keto cheesecake made in an Instant Pot is gluten free and garnished with fresh strawberries. For extra flavor, drizzle with strawberry syrup.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 301 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup sliced fresh strawberries
• cooking spray
• 2 (8 ounce) packages cream cheese, at room temperature
• 2 large eggs, room temperature
• 0.66666668653488 cup sucralose sugar substitute (such as Splenda® Granulated)

Recipe Instructions

Step 1

Beat cream cheese in a large bowl with an electric mixer until completely smooth. Add sugar substitute and vanilla; blend until just incorporated. Add eggs one at a time, mixing after each addition; do not overbeat.

Step 2

Pour batter into the prepared springform pan. Cover the bottom and sides of the pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.

Step 3

Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to cool slightly inside the pressure cooker, 15 to 20 minutes. Remove cheesecake carefully from the pressure cooker and allow to cool completely, about 30 minutes more.

Step 5

Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.

Step 6

Sprinkle sliced strawberries over cheesecake just before serving.

Step 7

Grease the inside of a springform pan with cooking spray. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot) and add 1 inch water.