Instant Pot Keto Strawberry Cheesecake

Cheesecake with sliced strawberries garnish with some blueberries and powdered sugar.

5 from 3 votes

Instant Pot Keto Strawberry Cheesecake

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 recipe 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.

Prep Time30

Cook Time30

Natural Release10

Total Time1 10

Course: Desserts

Cuisine: American

Servings:

Calories: 218kcal

Author: Kelly Bloom

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

US Customary - Metric

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!

Notes

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.

Nutrition