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Low Carb / Sugar free Crustless Cheesecake (in the pressure cooker!)

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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 Sugar Free Pressure Cooker Strawberry Cheesecake Recipe

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.  *update – I have now switched to these bai coconut waters instead of the sparkling ice.)

These cravings generally hit late at night, so if I’m serious about having dessert, I actually have to go to the effort of making something – which is less likely to happen, lol!

Low Carb Cheesecake in the Pressure Cooker

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, 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.

Pressure Cooker Cheesecake Recipe

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.)

Cheesecake is the Ultimate Low Carb Dessert!

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.

Sugar free crustless cheesecake Recipe for the Pressure Cooker

Pressure cooker recommendations:

Don’t have a pressure cooker, but been thinking about getting one?  I suggest looking at these:

Tips for Making a Low Carb Cheesecake

  • 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 at 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.
  • There are also some good tips in the comment section at the bottom of the post.

Sugar Free Crustless cheesecake recipe

 

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Low Carb Sugar Free Pressure Cooker Strawberry Cheesecake Recipe

Low Carb / Sugar free Crustless Cheesecake (in the pressure cooker!)

  • Author: Jamie Sanders
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 8 hours and 30 minutes
  • Yield: 8

Description

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.)


Ingredients

  • 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.)

Instructions

  1. Grease the inside of your springform pan.
  2. With a mixer, blend the cream cheese until it is completely smooth with no lumps.
  3. Add the sugar and vanilla extract to the cream cheese.  Blend until the ingredients are just incorporated.
  4. Add the eggs one at a time.  Continue to mix until the eggs have been completely mixed in. Do not over beat.
  5. 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.
  6. 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)
  7. Add enough water to pressure cooker pot to cover the bottom pressure cooker pot by 1 inch.  Lower springform pan onto the rack.
  8. Close the pressure cooker and cook on high for 20 minutes.
  9. Do a natural release and allow the cheesecake to slightly cool 15 or 20 minutes inside the pressure cooker.
  10. 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.)
  11. Cover the cheesecake with plastic wrap and refrigerate for several hours.
  12. Just before serving, dice strawberries and sprinkle over the top of the cheesecake.  Garnish with additional strawberry syrup or whipped cream if desired.

Enjoy!


Notes

  • 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.

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64 Comments

  1. Kathy Lerner says:

    Natural release and then let cool in instant pot for 15-20 minutes……full natural release until the pin drops or for 15-20 minutes after it’s done? Do you set the instant pot “keep warm” function to on or off? When it’s cooling, is the instant pot lid on or off? Sorry, these might be instant pot mechanics questions. Always been confused about this.

    1. after the cooking time, allow the pressure to naturally release for 15 minutes. If there is any pressure left after 15 minutes, go ahead and manually release it. Remove the lid and allow it to cool for another 15 to 20 minutes before moving it from the cooker. Let the cheesecake come to room temp and then cover and place in the refrigerator.

  2. So I made this with Lakanto monkfruit. While it turned out great it was a bit too sweet. I think half a cup is enough. I also used organic eggs as their carb content is close to zero. I had it 20min in the instant pot with natural release and cooled in fridge 4 hours and is all the way set. Also added some lemon flavoring. I didn’t do any topping to keep it at 3g carbs. But I had a glass of wine with it 🙂

  3. I think I have a stupid question. I know, no question is stupid. You state the bottom of the springform pan has a lip and be sure to turn the lip upside down. Why do that? Won’t the batter seep out if the lip is turned upside down. I do want to try this, but can I add lemon juice or extract to make it a lemon cheesecake?

    1. It shouldn’t really matter. If you don’t get a good seal, a bit of cheesecake could seep out. And if you use a water bath water could see a bit of water seep in. If you use a water bath it is always recommended to wrap the outside of your pan with foil.
      I googled it before I answered you just to double check and “they” all say it shouldn’t matter which way the lip goes. (https://cooking.stackexchange.com/questions/89289/how-to-assemble-a-springform-pan#)

      You could definitely add lemon to make a lemon cheesecake. In fact, I have a recipe for a delicious lemon cheesecake on my website. I’m traveling right now and can’t find the link but you can search for lemon cheesecake pie to find it.

  4. I am about to make this for the 2nd time in a week as my family can’t get enough of it ? My husband says it’s his favorite cheesecake ever!

  5. I make this in my 3qt mini Instant Pot by halving the recipe but using the same cooking time. It turns out amazing! I am wondering how to turn it into a lemon cheesecake or even better – a key lime cheesecake? I am concerned that adding the extra liquid will make the dough too runny ….

  6. Wow, great recipe with only a few ingredients. Made it for dessert when we had a diabetic friend over for dinner, and we were all greatly surprised at how good it was. The texture was perfect.

  7. Yummy for sure! I just don’t think I let it Natural release enough because it was a little too creamy in the very middle.

  8. K.C. Brown says:

    I’ve made this a couple times and it came out perfect and delicious!! I love peanut butter though and am wondering if this recipe could be altered to make a peanut butter cheesecake?

    1. I bet that would be amazing! If it were me, I would blend in about 2/3 cup of peanut butter and maybe another tablespoon of sweetener.

  9. Cheesecake is my favorite! Can’t wait to try it.

  10. Maybe a stupid question, but am I supposed to cover the whole spring foam pan with foil, or literally just the bottom and sides?

  11. This is an awesome these cheese cakes are absolutely low in sugar thanks for sharing