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

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 RecipeSave this recipe ==>>  pin it

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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 craving 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.)

 

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:

(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.)

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 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.

 

Save this recipe here ==> pin it

 

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 1x

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

Scale
  • 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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61 Comments

  1. 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.

  2. 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!

  3. 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 ….

  4. 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.

  5. 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.

  6. 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.

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

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

  9. Thank you for this delicious recipe. It came out perfect. There was a little “dew” when it finished, but I left the cheesecake in the pot with the cover off and it evaporated. I garnished with blueberry compote I also made in the IP.

  10. I made this and it came out beautifully. I was the size & depth of my 6 inch springform pan. I just mixed it on high to make it light & fluffy. Delicious!

  11. Don’t know what all the fuss is about…I’m not a baker so don’t know anything about eggs needing to be room temp, etc. I’ve made keto cheesecake in my Instant Pot three times now with eggs straight from the frig, fork beaten in a cereal bowl (no lumps in my cheesecake) and then poured altogether into the cheesecake mixture. I microwaved the cream cheese for a minute till it was soft and used my immersion blender to blend it with the eggs and other ingredients…no fancy blender with extra stuff to wash. I used a recipe that added a cup of sour cream and it came out just perfect, no sunken middle, great height, no lumps. I used xylitol granules to sweeten…perfect. To those who need a crust, I used almond flour for one recipe but what was even better was grinding almonds in my new food processor, adding 4-5 Tbs. of melted butter, pressing it into a crust in the same spring form pan used above. DELISH and added a nice texture. But I purposely looked for a crustless cheesecake because, after all, I want the cheesecake and could care less about the crust. So after I eat my last piece of my latest cheesecake with ground pecan crust, I’m making this recipe. Oh, BTW, I bought frozen strawberries (it’s winter in MI), defrosted them a little in my microwave, added xylitol, and fork pressed them into a thick sauce. That was it…strawberries and sweetener. Yum!!

  12. I really loved this cheesecake recipe. I tried the walden farms strawberry sauce, and I agree. its really good!

  13. Made this last night. Omg! So good! A definite keeper. I plugged in ingredients in MFP for 8 servings and got 226 cals 19g fat 4g cho 4g sugar 6g protein. I added one strawberry and a dollop of whipped cream

  14. I made this and it came out beautifully. I was the size & depth of my 6 inch springform pan. I just mixed it on high to make it light & fluffy. Delicious!

  15. What is the net carb count for this recipe? It looks amazing and want to try it but don’t want to do it if it is too many for us.
    Thanks

  16. Some say to place paper towel across the too not touching the cheesecake and cover too with foil as well. Have you ever done this? Its suppose to stoo all splashes and condensation drippibg on cake.

  17. Making this today! But I have a question! If I didn’t want to put the granular swerve into a blender to make it powdery, what would my measurement be? Thanks!

  18. This recipe is delicious, but it’s kind of a short cheesecake. Can I double the recipe to make a taller cheesecake? If so, how many minutes total in the Instant Pot? Thank you!

    1. I once tried it with 3 packages of cream cheese and while yummy, it did come out undercooked. I have not had the chance to try again. So I don’t have any time recommendations for you.

  19. I have made this 3 times in the last 2 weeks…I love it and I was not a cheesecake lover,
    however, I have been trying to be on the keto diet…I got a 6 quart instapot because right now the 8 quart instapots are hard to find and priced way too high…
    I use a 6 inch springform pan and it comes out perfect…I line the pan with parchment paper making sure to get it down inside all the way around and then I spray the parchment paper with Pam… After I have the cheesecake in the frig for a few hours…I then take it out of the pan using the parchment paper ( lifting) I have left sticking out of the pan a bit…and then transfer the cake to a dish.
    I use swerve…it is the only thing I can find that I can tolerate..this is amazing…all the other carb free sugar free sweeteners leave a bad taste in my mouth..Swerve is amazing.

    1. did u need to adjust the time for the IP when using the smaller pan?

  20. I followed this recipe the first time I made it and it came out very thin..as in maybe an inch thick? I was wondering if I could double this recipe and if so, would I need to add time to the instant pot time?

    1. Yes, it is a thin cheesecake. You could try it in a smaller pan or double it. I cannot give you a time estimate because the one time I tried to increase the ingredients, it was not cooked all the way. i’ll definitely come back and update if I ever try again.

  21. I have an 8 inch spring form pan, but the fastener make the pan tilt a little when I put it in the Instant Pot. Does the one you have sit flatly inside the Instant Pot?

  22. Does this have to be made with full fat cream cheese? Or would a reduced fat/fat free cream cheese work as well?

  23. I have been baking New York style cheesecake for years. My favorite recipe uses pound cake or cupcake crumbs. You could use sugar free cake mix or buy store bought if you wanted to continue to keep this low carb. Just grease the pan an sprinkled the crumbs on the sides and bottom of the pan. Press in with your fingers. Gently pour your cheesecake mixture into pan.
    Once you have tried this, you may never want to use graham cracker crumbs again!

    1. Sugar free cake mix is still fairly high in carbs because it has flour.

  24. Hi Jamie, I see you used an 8-inch springform pan. I have a 6-quart IP so I have to use a smaller pan. Do I have to reduce the ingredients? How about cook time? TIA

    1. You’ll be fine with the amount of ingredients, but you might need to increase the time by a few minutes. Can’t say how much as I’ve only made it with the 8-inch pan.

  25. Can this recipe be baked in the oven. It looks so good, and I’ve been wanting a LF/LC recipe for cheesecake?

    1. Definitely, follow the prep instructio s above, but bake in oven at 325 degrees for about 40 minutes or until center is almost set.

  26. This looks terrific! Can Splenda be substituted in a pinch?

    1. Yes, you can use any sweetener that is “cup for cup” replacement. I just prefer the swerve for carb savings.

    1. Definitely, follow the prep instructio s above, but bake in oven at 325 degrees for about 40 minutes or until center is almost set.

  27. Could I convert this to the oven. I don’t have a pressure cooker.

    1. Yes you can. Follow the prep instructions above, but bake in oven at 325 degrees for about 40 minutes or until center is almost set.

  28. I’ve always loved cheesecake and this idea of not having a crust is interesting. It’s worth a try.

    1. How many total calories per slice excluding the strawberries?

  29. I’m curious why there’s no crust? Would a crust work with the pressure cooker? What holds it together then? I’m thinking a thin graham cracker crust would be perfect with this!

    1. No crust because this recipe is meant to be low in carbohydrates. (I try not to eat flour/sugar.) You could make a crust from nuts, but nuts get pricey. (It’s just the cheesecake I’m going for, half the time I wouldn’t even eat the crust.) Once it bakes, the cheesecake just stays together. I know a graham cracker crust would be super yummy

      1. Question – all the other cheesecakes that I have made had either sour cream or whipping cream as an ingredient. Is this not necessary in this sugar free one?

        1. It comes out fine without it. I have a lemon cheesecake recipe that uses sour cream. It’s baked in the oven and is quite yummy. I have only made this particular recipe in the pressure cooker. I have no idea what would happen if you put sour cream in.

        2. I just made it like you have it with no sour cream or whipping cream – it is cooking in my pressure cooker now. Thanks – I really appreciate the recipe because we are in a group of 6 couples that have a game night monthly and 3 of the guys are diabetic. I think they will love this. Thanks again. Helen

        3. Why does the picture come out looking higher than what some are saying? loo I went to My Fitness Pal and I put the recipe into ingredients etc and said it serves 8 and it says 32 carbs per serving OUCH!!

        4. I have no idea why some cheesecakes come out higher than others. I made this on with the recipe I posted and use the 8 inch springform pan I linked too As you can see in this photo of the exact same cheesecake recipe, ( https://www.scatteredthoughtsofacraftymom.com/wp-content/uploads/2018/07/cheese.jpg )it looks like one is higher than the other. I googled it and some of the reasons are:
          1. Mix, Don’t Whip
          Cheesecakes are airy and smooth, but they don’t need to be whipped to reach that point. Over-whipping your cheesecake batter can add excess air and as the cheesecake bakes that air inflates the cake and quickly deflates once it cools. You can beat the cream cheese until soft and smooth, then mix in the other ingredients using a spoon or paddle attachment, but never a whisk attachment on a mixer. Continue to mix using a low to medium speed until the batter takes on a satiny finish — about one to two minutes after everything is incorporated.
          2. Pay Attention to the Eggs
          As with any custard, including cheesecake, it is all about the eggs. Cheesecakes rely on eggs to lift them up as they bake and give you a rich, thick and creamy final product. Use a medium speed when you add the eggs and add them one at a time — beating at a slow speed and frequently scraping down the sides of the bowl. Avoid beating too much air into your eggs, because this can cause your cheesecake to fall.
          3. Temperature Matters
          Cold cheesecake ingredients require longer mixing and longer mixing adds too much air to the batter — leaving you with a sunken center. Bring all of your ingredients to room temperature, including the eggs and cream cheese. By taking the ingredients out about 30 minutes before you’re ready to use them you can bring them to room temperature. If you don’t have time, soften the cream cheese in the microwave, unwrapped on high for 30 to 45 seconds until softened.

          As for the carbs, I have no idea what you entered, but when I enter into my fitness pal and subtract the sugar alcohols in swerve I get 3 net carbs: https://www.scatteredthoughtsofacraftymom.com/wp-content/uploads/2018/07/low-carb-nutrition.jpg

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