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Low Carb Sugar Free Pressure Cooker Strawberry Cheesecake Recipe

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Jamie Sanders
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 8 hours and 30 minutes
  • Yield: 8 1x


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.)


  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.



  • 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.