Not only is this keto Strawberry Cheesecake sugar-free and low in carbs, but it also has all the creamy goodness of classic cheesecake. This cheesecake pairs juicy fresh strawberries with a lightly sweetened cream cheese filling that can easily be made ahead of time, and even frozen for future cravings.
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Why You'll Love This Recipe
If you're looking for a dessert that's both indulgent and healthy, look no further than this delicious keto strawberry cheesecake.
- This recipe features a delicious low carb cheesecake crust made from almond flour that is a snap to make and is even better tasting than ordinary graham cracker crusts.
- Not only will your taste buds be delighted, you'll also save time because this recipe is baked in your Instant Pot!
- Creamy, dreamy cheesecake filling, topped with sliced fresh strawberries make this a strawberry cheesecake that everyone will love, they'll not even notice it's 'keto'!
Serve it after a special meal or as an afternoon snack - either way, you won't regret trying out this delectable treat!
Ingredients You'll Need
Take the cream cheese out the night before or early in the morning so that it can come to room temperature before you mix the cheesecake filling.
Almond Flour Crust
- Almond Flour - be sure to use almond flour, not almond meal.
- Vanilla extract
- Swerve Granulated Monkfruit - or any brand of monkfruit or Allulose.
- Butter - melted butter.
Sugar Free Filling
- Cream cheese - at room temperature.
- Vanilla extract
- Lemon Zest
- Swerve Granulated Monkfruit - or any brand of monkfruit or Allulose.
- Eggs - use large eggs.
- Heavy Cream
Prepare The Instant Pot
You will need the water in this recipe for the Instant Pot to create the pressurized steam that bakes the cheesecake. The water does NOT go in the recipe.
- Water for processing.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Keto Cheesecake
This keto strawberry cheesecake recipe also features a delicious almond flour keto cheesecake crust! You can bake this in your Instant Pot or in your oven also.
Make The Low Carb Crust
This keto cheesecake crust is made from almond flour, granulated Swerve, and melted butter. You can also add some lemon zest or a pinch of cinnamon in it for more flavor.
- Coat the inside of the springform pan with non stick spray, or cut a parchment paper circle to fit the pan and line the sides. Set aside.
- To make this keto cheesecake crust, combine the almond flour, granulated Swerve, melted butter, and vanilla in a bowl. Blend until uniformly crumbly.
- Press the crust mixture into the bottom of the springform pan using your fingers. Place in the freezer to chill 30 minutes or until ready to use.
Mix The Keto Filling
Be sure to use room temperature softened cream cheese for the smoothest textured cheesecake filling. You don't want to over mix the filling to prevent air bubbles also.
- Beat the room temperature cream cheese until creamy and smooth. Don't over mix.
- Add the vanilla, lemon zest, and Swerve. Mix until just combined, scraping down bowl sides.
Cook In The Instant Pot
The Instant pot bakes a perfect cheesecake. However, you can still bake this in your oven with the directions at the bottom of this guide.
- Add the heavy cream, and blend in until mixed. Last, mix in the eggs, one at a time, mixing in until blended.
- Pour into the 7" springform pan, smooth the batter our evenly and tap pan on counter a few times to knock out any air bubbles.
- Pour the water into the bottom of the Instant Pot. Place the trivet in next. Place the springform pan with the cheesecake on top of the trivet, making sure the handles face up so that you can easily remove it later.
- Place the lid on the Instant Pot, and lock into place. Select the "Manual" setting and program for "High" and "30 minutes".
- When the Instant Pot beeps, allow a natural release until the pin drops. Carefully remove the lid, and remove the cheesecake using the trivet handles with potholders. Let cool on the counter for 15 minute, then transfer to the refrigerator. Chill for 4 hours, garnish with strawberries, and serve!
Alternate Oven Baked Keto Cheesecake Method
- If baking in your oven, follow the mixing directions below except preheat your oven to 275 F.
- After filling the springform with the cheesecake filling, set in the oven center rack and bake low and slow for 1 hour 45 minutes.
- Cool 15 minutes before refrigerating.
Serving Suggestions
If you love low carb desserts, then this keto strawberry cheesecake recipe is definitely for you! Made with a creamy low-carb cream cheese filling and topped with juicy fresh strawberries, it is a guilt-free treat that will satisfy anyone's sweet tooth.
Whether you're making it for family gatherings, date nights in, or simply because - this extraordinary low carb cheesecake could become your go-to favorite!
Related Recipes
- Raspberry Keto Chia Pudding
- Keto Cream Cheese Pancakes
- Keto Red Lobster Biscuits
- Easy Keto Tartar Sauce
- Easy Keto BLT Wraps
Substitutions and Variations
You can use this Instant Pot Keto Cheesecake recipe to make other variations also!
- I used Swerve to make this keto cheesecake, but you can use any powdered sugar substitute you prefer.
- Coconut flour can also be used for the crust.
- Key Lime Keto Cheesecake - Add 1 teaspoon Lime zest instead of lemon, and 3 tablespoons lime juice powder.
- Raspberry Keto Cheesecake - Make the keto cheesecake and top with fresh raspberries.
- Keto Chocolate Cheesecake - Add 3 tablespoons of cocoa powder when mixing the cream cheese and eggs.
Equipment
Equipment can have a big impact on how a recipe turns out. Here are a few suggestions for an Instant Pot as well as Instant Pot type of pressure cookers.
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Storage Options
- Store any leftover strawberry keto cheesecake covered in the refrigerator.
- You can freeze this cheesecake, but slice it first and set some wax paper between each slice.
Tips for Success
- Oven Method: If baking this keto cheesecake recipe in your oven, follow the mixing directions except preheat your oven to 275 F. After filling the springform with the cheesecake filling, set in the oven center rack and bake low and slow for 1 hour 45 minutes. Cool 15 minutes before refrigerating.
Frequently Asked Questions
Of course you can, but if you bake low and slow you don't have to. 275 F, at 1 hour and 45 minutes will give you similar results as using a bain marie.
There are 18 net carbs in ⅙ of this Keto Cheesecake.
More Delish Ideas
Instant Pot Keto Strawberry Cheesecake
Equipment
Ingredients
- 1¼ cup water for the pressure cooker only! See Notes for OVEN METHOD
For Keto Cheesecake Crust
- 1 cup almond flour
- 1 teaspoon vanilla extract
- 3 tablespoon Swerve granulated white monkfruit
- 3 tablespoon butter melted
For Keto Cheesecake Filling
- 2 8 oz cream cheese blocks room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ¼ cup Swerve granulated Monkfruit or other sugar substitute
- 2 large eggs room temperature
- ¼ cup heavy cream
Instructions
- Coat the inside of the springform pan with non stick spray, or cut a parchment paper circle to fit the pan and line the sides. Set aside.
- To make this keto cheesecake crust, combine the almond flour, granulated Swerve, melted butter, and vanilla in a bowl. Blend until uniformly crumbly.1 cup almond flour, 1 teaspoon vanilla extract, 3 tablespoon Swerve, 3 tablespoon butter
- Press the crust mixture into the bottom of the springform pan using your fingers. Place in the freezer to chill 30 minutes or until ready to use.
- Beat the room temperature cream cheese until creamy and smooth. Don't over mix.2 8 oz cream cheese blocks
- Add the vanilla, lemon zest, and monkfruit and mix until just combined, scraping down bowl sides.1 teaspoon vanilla extract, 1 teaspoon lemon zest, ¼ cup Swerve
- Add the heavy cream, and blend in until mixed. Last, mix in the eggs, one at a time, mixing in until blended.¼ cup heavy cream, 2 large eggs
- Pour into the 7" springform pan, smooth the batter our evenly and tap pan on counter a few times to knock out any air bubbles. If you prefer to bake in the oven, use our Oven Method instructions in the Notes.
- Pour the water into the bottom of the Instant Pot. Place the trivet in next. Place the springform pan with the cheesecake on top of the trivet, making sure the handles face up so that you can easily remove it later.1¼ cup water
- Place the lid on the Instant Pot, and lock into place. Select the "Manual" setting and program for "High" and "30 minutes".
- When the Instant Pot beeps, allow a natural release until the pin drops. Carefully remove the lid, and remove the cheesecake using the trivet handles with potholders. Let cool on the counter for 15 minute, then transfer to the refrigerator. Chill for 4 hours, garnish with strawberries, and serve!
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