Sugar Free Cheesecake Recipe

Are you ready? We are going to make Sugar Free Cheesecake, in our Instant Pot! Oh yeah!


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This cheesecake is so creamy and even Mr. Love said he wouldn’t have known it was sugar-free if I hadn’t told him! ūüôā

And this guy LOVES it too… we may or may not have had this for breakfast a couple times this week ūüôā

For this recipe you’ll need:

the “magic” Instant Pot ( I have a 6 qrt and 8 qrt DUO)

a 7 ” spring form pan

mixing bowl with hand mixer or a stand mixer. Of course if you want a workout you could just use a mixing bowl and whisk/spoon and get to stirring ūüôā

A sugar alternative like our home-made sweetener mix

 

You will also need to choose what kind of crust you want, prepare it and set aside.

I really like this low-carb, gluten free Pecan Crust!

I like to set all the ingredients out on the counter to come to room temp and soften the cream cheese before beginning.

Now for the cheesecake:

In your mixing bowl or stand mixer, add the softened cream cheese, vanilla, and sweetener. Cream these together until smooth, just a few minutes on medium.

 

 

 

 

 

 

Add the eggs, blend until mixed.

 

 

 

 

 

 

Then add the sour cream, at this point you only need to set your mixer on low-speed, to just incorporate together.

 

 

 

 

 

 

Pour 1 and 1/2 cups of water into the bottom of your IP. Place trivet inside.

Pour your cheese cake mixture into your prepared springform pan (you’ll want to have your crust all ready in your pan, if you decide you want one.)

Cover the top of the cheesecake with a damp paper towel, and then foil,

crimping it around the edge.

 

 

 

 

 

 

 

 

Also make a sling out of foil,  by folding a strip of foil long ways and slipping it under the pan with the ends sticking up like handles. 

 

 

 

 

 

 

Set the cheesecake on top of the trivet in the IP. Close lid and set on manual (high pressure) for 35 minutes.  When done, NPR for 15 minutes, then release remaining pressure.

Gently remove the pan

Remove the foil and paper towel carefully. If there is any water on the top you can tilt the pan gently and dab the water with a paper towel. It is ok if the center  jiggles a bit, because it will continue to cook a bit. But if it wiggles more than say an inch in the middle or slides to the side when you tilt it, stick it back in the IP and set for 3 minutes more. then you can manually pressure release and it should be cooked through! 

Stick it in the fridge. For best results wait 24 hours before slicing and enjoying, but it could possibly be ready as early as say 8-10 hours if you really just can’t wait!

Store left overs in the fridge.

 

 

 

And now you get to choose what to make your topping out of (though plain is yummy too)

Here’s some of my favorite options:

Strawberries and blueberries 

Sugar Free Caramel

Sugar Free chocolate chips

 

We hope you enjoy this sugar free cheesecake as much as we do!

Let us know if you try it!

 

 

Print Recipe
Sugar Free Cheese Cake Recipe
instant pot cheesecake
Votes: 0
Rating: 0
You:
Rate this recipe!
Cook Time 35 minutes
Passive Time 24 hours
Servings
cheesecake
Ingredients
  • 20 ounces cream cheese softened (2 and 1/2 blocks)
  • 2 med-large eggs
  • 1 tsp Vanilla
  • 3/4 cup Sour cream
  • 1/4 cup Sweetener follow link at bottom of recipe for our homemade sugar substitute. Also I will say that I don't have a major sweet tooth... if you do, and want this sweeter you can add more.
  • 1 1/2 cups water for bottom of instant pot
Cook Time 35 minutes
Passive Time 24 hours
Servings
cheesecake
Ingredients
  • 20 ounces cream cheese softened (2 and 1/2 blocks)
  • 2 med-large eggs
  • 1 tsp Vanilla
  • 3/4 cup Sour cream
  • 1/4 cup Sweetener follow link at bottom of recipe for our homemade sugar substitute. Also I will say that I don't have a major sweet tooth... if you do, and want this sweeter you can add more.
  • 1 1/2 cups water for bottom of instant pot
instant pot cheesecake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In your mixing bowl or stand mixer add the softened chream cheese, vanilla, and sweetener. cream together about 5 minutes on medium speed, until smooth.
  2. Add the eggs and mix until blended together.
  3. Then add sour cream. at this point turn mixer to low speed and just gently incorporate it all together.
  4. pour 1 and 1/2 cups of water into bottom of instant pot liner. place trivet in Instant Pot.
  5. Pour your mixture in to your spring form pan. cover with a damp paper towel and then foil crimped around edge of pan. you can also make a sling with boil, folding longways and slipping under the pan, the ends then act as handles for lower and lifting the cheesecake.
  6. set the cheese cake on top of the trivet in IP. close lid, set to seal and set on manual for 35 minutes.
  7. NPR (Natural Pressure Release) for 15 minutes, then release remaining pressure.
  8. gently remove the cheesecake from the IP, remove the foil and paper towel, if there is any liquid on top you can tilt the pan gently and dab the condensation off with paper towel. this is also a good time to test if it is solid. it is ok if the center jiggles a bit (no more than about an inch) and not wiggle or run when you tilt it.
  9. If it isn't set enough, stick back into IP and set for 3 more minutes, then manually release the pressure and your cheesecake should be done.
  10. Stick in the fridge for 24 hours (if you are in a big hurry it may be set enough, say in 8-10 hours but for best results wait!)
Recipe Notes

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