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.)
- 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.
- 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.