This Low Carb / Sugar Free Crustless Cheesecake is topped with fresh strawberries and made in the pressure cooker! I used a sugar substitute to make it sugar-free, but this pressure cooker cheesecake recipe works wonderfully with real sugar. (If you are trying to stick to a low carb/keto diet- this low carb strawberry cheesecake will definitely help keep you on track.)
Low Carb Strawberry Cheesecake
I was scrounging around in my kitchen one evening a few months back, trying to find something sweet to satisfy my craving for dessert. I purposely don’t keep sweets around for this exact reason. (But it doesn’t stop me from searching the pantry and freezer to try to find something every time, lol.) My reasoning on the no sweets is that if I can just wait it out, the craving will usually go away. (Sometimes a sparkling ice will do the trick. I actually keep these on auto order, but you have to keep your eye on the price. It goes up and down on amazon…)
These craving generally hit late at night, so if I’m serious about having dessert, then I actually have to go to the effort of making something -which is definitely less likely to happen, lol!
Cheesecake has always been one of my favorite desserts. There’s just something about the decadent creamy deliciousness that I love. The good news is that cheesecake is a recipe that is super simple to remake low carb and tastes just as good as the original.
In the case of this Strawberry Cheesecake, the craving for dessert was not going away. A no-bake cheesecake would have been easier, but we were out of heavy cream. I’d heard cheesecakes were quick and easy in the pressure cooker and since my pressure cooker happened to be out and I had all the ingredients for a simple cheesecake on hand; I decided to see what I could make.
I’ve had my pressure cooker for over a year now and have to say; I love it so much! While I still love my slow cooker for certain things, what I love about the pressure cooker is, I can start a recipe at 5 pm, and we can be eating dinner by 6 or 6:30. (I have a bad habit of realizing around 3:30 or 4, that I was supposed to put chicken or a roast in the slow cooker at noon – which means, we won’t be having what I’d planned for dinner that night!)
I’m slowly getting a bit more adventurous with my recipes. (I’ve posted a few of my pressure cooker recipes here.)
Two things to note about making cheesecake in the pressure cooker:
1. YES! It’s definitely easier to make cheesecake in the pressure cooker: 4 simple ingredients and 20 minutes in the cooker and Voilà! You have an unbelievably delicious dessert, sugar-free or not. BUT… The cheesecake still needs time to chill, because the thought of hot cheesecake is kinda weird. (and yes, I fell asleep before the cheesecake was chilled, but it was pretty much the best breakfast I ever had!)
2. You need to purchase a smaller springform pan to fit in your pressure cooker. (I bought this one from Amazon.)
Guys, let me tell you, I love cheesecake and as someone who does their best not to eat sugar, this dessert is excellent! It will satisfy any dessert craving! This cheesecake got me through the holidays with no slip-ups or weight gain. (I don’t count licks or bites to taste a recipe because those are unavoidable when cooking for others who eat sugar and carbs, lol.)
I made this Sugar Free Strawberry Cheesecake three times during the week of Thanksgiving alone, AND I strong-armed even the non-believers into trying it. They were all in agreement; this cheesecake rocks and they would never have known it was sugar-free! See a few more of my tried and true sugar-free/low carb recipes here.
Pressure cooker recommendations:
Don’t have a pressure cooker, but been thinking about getting one? I suggest looking at these:
- Cuisinart 6 quart pressure cooker
- Fagor 8 qt pressure cooker
- Instant Pot 6 quart,
- Instant Pot 8 quart (If I didn’t already have one I would get the 8qt one in a heartbeat- I want that yogurt function!!
- Pressure Cooker Meals: Recipes, Tips, and Explanations
(I currently use the Power Pressure Cooker XL, but if I were to buy a second one, I would go with the 8 qt Fagor or 8 qt Instant Pot – my current cooker works fine, but I feel like I have to “hack the presets” to cook any recipe that’s not in the book that came with the appliance.)
- To make this cheesecake, you will need a springform pan that fits inside your pressure cooker. (I bought this one from Amazon.)
- Make sure both your eggs and cream cheese are room temperature. (if the eggs are cold, it will cause your cream cheeses to have small lumps.)
- The bottom of the springform pan has a lip, be sure to assemble the pan with the lip facing down. (Will make it easier to remove the cheesecake.)
- Use unflavored dental floss to cut your cheesecake into smooth, pretty slices.
Low Carb / Sugar-free Crustless Cheesecake (in the pressure cooker!)
Serves 8 ( or as many pieces as you cut it into)
- Two 8-ounce blocks of full fat cream cheese, room temperature
- 2/3 cup of any cup for cup sugar substitute (I prefer Swerve Confectioners sweetener – if you just have the regular, you can blend it in your blender to make it powdered.)
- 1 tsp vanilla extract
- 2 eggs, room temperature
- Hand full of fresh strawberries
- Optional for garnish: Walden farms Strawberry syrup (I can almost always find this at the store for less $.) And/or freshly whipped cream. Make your own syrup with this recipe. (Use strawberries instead of blackberries and Swerve works great to make it Sugar-Free.)
- Grease the inside of your springform pan.
- With a mixer, blend the cream cheese until it is completely smooth with no lumps.
- Add the sugar and vanilla extract to the cream cheese. Blend until the ingredients are just incorporated.
- Add the eggs one at a time. Continue to mix until the eggs have been completely mixed in. Do not over beat.
- Pour the batter into the springform pan. Cover the bottom and sides of the pan tightly with one piece of foil to prevent the water from leaking into the pan.
- Place rack at the bottom of the pressure cooker. (Should have come with your pressure cooker, if not use a small ramekin. I used one like this)
- Add enough water to pressure cooker pot to cover the bottom pressure cooker pot by 1 inch. Lower springform pan onto the rack.
- Close the pressure cooker and cook on high for 20 minutes.
- Do a natural release and allow the cheesecake to slightly cool 15 or 20 minutes inside the pressure cooker.
- Carefully remove the cheesecake cake. Let the cheesecake come to room temperature and then remove the foil. (It’s ok if a bit of liquid splashed the top of your cheesecake, just gently blot it off.)
- Cover the cheesecake with plastic wrap and refrigerate for several hours.
- Just before serving, dice strawberries and sprinkle over the top of the cheesecake. Garnish with additional strawberry syrup or whipped cream if desired.
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