Instant Pot Keto Cheesecake with Blueberry Compote made with cream cheese, eggs and erythritol pressure cooked on top of a tasty almond crust. All the silkiness and flavor of classic cheesecake without all the carbs!
In our world, you can’t have too much cheesecake…so we’re so excited to share this Instant Pot Keto Cheesecake with Blueberry Compote with you! Imagine cheesecake made in just minutes in your Instant Pot. It’s fluffy, delicious, and has all the sweetness and taste of traditional cheesecake. We added fresh blueberry compote (blueberries and sweetener cooked into in a chunky syrup) to the top to make it extra special!
INGREDIENTS FOR MAKING KETO INSTANT POT CHEESECAKE
- Cream Cheese
- Almond Flour
- Sour Cream
- Vanilla Extract
**Honestly, it can be confusing when it comes to the carbs in low carb sweeteners. This recipe uses erythritol, which is made of sugar alcohols, and has zero net carbs. This zero net carb count is reflected in the carbs in the nutrition information below the recipe.
TIPS FOR MAKING THE BEST INSTANT POT CHEESECAKE
GREASE THE PAN – Greasing the pan keeps your cheesecake from sticking when you remove it. Cheesecakes should shrink from the sides of the pan while cooking. If the sides are sticking to the pan, it can’t pull away..
KEEP THE CRUST LOW – press your crust firmly into the bottom of the pan, but not up the sides.
COOL SLOWLY – Cool the cheesecake slowly. You won’t be doing your cheesecake any favors by trying to rush the cooling process. The cheesecake needs time to cool down slowly, letting the center continue to cook and solidify. I take the cheesecake out of the pressure cooker, set it on a rack and let the cheesecake cool to room temperature. After cooling, cover loosely and refrigerate another 4 – 6 hours (better yet – overnight) until the cheesecake fully solidifies. Run a knife around the edge before removing the outer ring of the springform pan to help the cheesecake release.
ROOM TEMPERATURE – It’s important to let the eggs and cream cheese come to room temperature before using. Cold eggs can re-harden the fat in the recipe and cause a lumpy batter. Cold cream cheese will not bond together with other ingredients and may give you a chunky batter. Neither of these are the result we want.
👉TIP – If you forgot to set out the eggs or cream cheese to warm beforehand, here is what you can do to speed things up:
- To quickly bring eggs to room temperature, put them in a bowl of warm water while you are gathering the other ingredients and making the crust. Don’t use hot water – you might cook the eggs.
- To soften the cream cheese, take it out of the packaging, cut into small cubes and spread on a plate for 15 – 20 minutes.
WHEN IS THE CHEESECAKE IS DONE?
GIVE IT TIME – even though the recipe calls for 35 minutes of cook time, you MUST test the cheesecake for doneness when the cooking time ends. There are different factors that may effect the cooking time.
- your pressure cooker model
- the thickness of the pan
- covering the pan with foil
- your trivet or silicone sling
As a rule of thumb, the cheesecake is “done” when it’s firm at the edges but still has a slight wobble about 2-inches across in the center. Check the wobble by moving the pan slightly or tapping with a spoon on the edge of the pan. If your cheesecake is runny, put it back in the Instant Pot and cook another 5 minutes, letting it natural release for another 10 minutes after the cook time is up. As the cake cools and chills, the center will firm up.
👉 TIP – Make checking for doneness easy by using an instant read thermometer. The cheesecake is fully cooked when an instant read thermometer reads 140°F – 150°F.
NATURAL SWEETENERS FOR A LOW CARB LIFESTYLE
Sweeteners are an important (some say the most important) component of tasty baked treats and dessert and knowing which one to use for your low carb baking can make or break your efforts. Let’s take a look at some of the most popular low carb sweeteners on the market.
COMMON LOW CARB SWEETENERS
- Erythritol – it’s a sugar alcohol that occurs naturally in fruits and fungi, in very small quantities and made commercially from fermented corn or cornstarch. Erythritol has zero calories and no carbohydrates. It adds bulk to batters and measures 1:1 for recipes just like regular cane sugar.
- Stevia – is natural sweetener, from a leaf that’s related to flowers like the chrysanthemum. It’s 100 to 300 times sweeter than table sugar. It’s not suited for baking because the tiny amount needed for sweetening doesn’t not have the sugar bulk needed for the recipe. Stevia/erythritol blend is recommended. *Stevia In The Raw has bulk added. It measures 1:1 for regular sugar for baking, but that bulk is maltodextrin, which contains a significant amount of carbs.
- Monkfruit – comes from the juice of a small, round fruit grown in Southeast Asia. Monkfruit is 100 -250 times sweeter than sugar. While Monkfruit alone is not a sweetener I would recommend for this recipe because it’s lacks the needed bulk in the very small amount needed to sweeten this recipe, a monkfuit/erythritol blend is fine.
- Xylitol – a sugar alcohol found in most plant material. Granulated xylitol can be used 1:1 to replace sugar in recipes. *Xylitol is Highly Toxic to Dogs. Even very small amounts can lead to seizures, liver failure and death in dogs.
- Yacon Syrup – comes from the root of the yacon plant from South America. It’s used to sweeten beverages, cereal or dressings.It’s not recommended for baking due to it’s fructooligosaccharides being unable to withstand high temperatures.
So when baking your low carb treats, I would recommend using granulated erythritol or granulated xylitol or a erythritol blend – either monkfruit/erythritol or stevia/erythritol.
MORE LOW CARB CHEESECAKE RECIPES TO LOVE
- Perfect Low Carb Cheesecake
- Low Carb Pumpkin Spice Cheesecake
- Keto Kentucky Pecan Cheesecake Pie
- Keto Raspberry Cheesecake
Instant Pot Keto Cheesecake
For the Crust:
- 1 cup blanched almond flour
- 5 tbsp butter, melted, measured solid, then melt
- 2 tbsp erythritol, granular or powdered
- 1 tsp vanilla extract
For the Filling:
- 16 ounces cream cheese, softened, 2 (8 oz) blocks
- 1/4 cup sour cream
- 3/4 cup erythritol
- 2 tbsp heavy cream powder, optional
- 2 large eggs
- 2 tsp fresh lemon juice
- 1/4 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/2 tsp fresh lemon juice
- 1/2 cup erythritol
- 1 tsp xanthan gum
- 2 tbsp water
- Grease 7-inch Springform pan. Line bottom with parchment paper (optional). Wrap bottom of pan with foil if worried about leakage (optional).
- Stir almond flour, melted butter, erythritol and vanilla in a small bowl until well combined. The mixture will be crumbly. Press the crust mixture into the pan bottom. Place in the freezer for 10 – 15 minutes.
- Meanwhile, using a stand or hand mixer, beat cream cheese, sour cream, erythritol and heavy cream powder at low speed until fluffy. Beat in eggs one at a time until incorporated. Add lemon juice, zest and vanilla. Beat until well combined. Pour filling into prepared pan. Cover the top of the pan with foil.
- Pour 1-1/2 cups water into the bottom of the Instant Pot insert. Place trivet in the bottom of the pot.
- Tear a long piece of foil (about 22 inches) and lay flat. Place pan in center of foil, pull sides up on each side of pan and use "handles" to lower pan into the pot. Loosely fold foil over the pan so lid will close. OR place pan on a silicone sling and lower into the Instant Pot.
- Lock the lid into place and set the vent to "sealing". Press the Manual button and use the (+/-) buttons to set the cook time to 35 minutes on High pressure. When cooking is complete, allow the steam to natural release for 10 minutes. Hit the cancel button and turn vent to "venting" to release any remaining steam. Open the lid, unfold foil and use as handles to remove the cheesecake from the pot to a wire rack.
- Remove foil covering and cool cheesecake to room temperature. Once cooled, wrap in plastic and refrigerate for at least 8 hours or overnight. Serve topped with blueberry compote.
MAKE THE BLUEBERRY COMPOTE:
- In a medium saucepan, add the blueberries, lemon juice, erythritol. xanthan gum and water. Cook over medium heat for 10 minutes, stirring constantly and using back of spoon to break up any clumps. Cook until blueberry skins start to split and mixture starts to thicken. Remove from heat and let cool before using.
- For a thinner sauce, add additional 1 – 2 tablespoons of water.
EQUIPMENT WE USED!
- I used a 7-inch springform pan for this recipe. This size will fit inside an 8-quart Instant Pot.
- The cheesecake is fully cooked when an instant read thermometer reads 140°F – 150°F.
- Nutrition information includes the blueberry compote.
NUTRITION INFORMATION PER SERVING
© Copyright Christine Mello for Holistic Yum. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
I think there is liquid missing from the blueberry sauce. Can you please tell me how much liquid I should use? Thank you so much
Hi Mary…thanks for the heads up! I have updated the recipe to include 2 tablespoons of water. For a thinner sauce, add additonasl 1-2 tablespoons water during cooking.😃