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! 🙂
And this guy LOVES it too… we may or may not have had this for breakfast a couple times this week 🙂
For this recipe you’ll need:
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!