Our Super Easy Instant Pot Keto Cheesecake, made with only 2 Ingredients and 3 Net Carbs per portion, has a Rich, Dense, and Creamy Texture like no other. Out of all Keto Instant Pot Cheesecake Recipes, this is the Simplest Crustless Dessert Recipe one can get.
Decorate the top of the cheesecake with frozen berries as I did, or pick from one of our homemade sweeteners or chocolate sauce recipe. A big scoop of ice cream with magic shell and whipped cream will add to this deliciousness. Oh, and not to forget our strawberry powder for that beautiful color.
This cheesecake is the fastest homemade keto cheesecake ever done. Using your one and only Instant Pot or oven. Use it as a base for any other cheesecake. Add berries inside or on top of cake. Have it for breakfast or dessert.
Keto Instant Pot desserts
If you love an Instant Pot or any pressure cooker like me, you will enjoy this.
My first ever cake was peanut butter cheesecake, which made me fall in love. Followed by delicious lemon cheesecake topped with meringue frosting and our yogurt cheesecake, which was once a mistake but developed into a deliciousness, I would not have believed.
If you would like to experience more with some extra low carb desserts made in an Instant Pot, check out one of over 21 keto choices.
And since we are on a sweet page today, try our mulled wine, which I regularly make throughout the winter season.
What is cheesecake?
Cheesecake is one dessert where the main ingredient is cream cheese. Flavored and colored with various fruits or additions, this type of cake has become extremely popular worldwide.
Cheesecake is usually sweetened with sugar and contains many calories and fat.
But why would I try and come up with some complicated recipe, where you add at least 15 ingredients?
This recipe shows us that sometimes less is much, much more.
Sugar free keto instant pot cheesecake
Now, here comes my take on making this low carb. With our great recipe, where cream cheese is replaced with homemade yogurt and sugar with our sweeteners, you will get the best out of the best. And our cake is made simply with two ingredients only. Would you believe this? I did not.
As I was making our lemon cheesecake, forgot eggs. I liked how white the cake looked, but I added a few dried cranberries to make a keto cranberry cheesecake. But then my daughter tried it and asked if I could just make it without cranberries.
To this, I have replied: “That would only be plain yogurt.”
Surprisingly she did not mind, and there we went. We were baking the easiest cheesecake in the universe.
And made this cheesecake over and over ever since. I even made this yesterday. And I love it even more.
Cheesecake for Breakfast?
Since it contains only plain yogurt and a bit of sweetener, it is healthy and a great choice to go with your fresh berries or our crunchiest granola. Which one would you choose?
Why make Instant Pot cheesecake?
Because it is the easiest cake ever. You do not need the crust. Just a cheesecake. With your choice of toppings, you will add an extra flavor.
Why are Instant Pots or pressure cookers great for baking cheesecakes?
Making desserts in an Instant Pot is such a great idea.
It is quick and easy, without a whole mess in the oven, and saving lots of energy.
And as part of the Instant Pot is also a pressure cooker, that is the option we are using here.
How many carbs are in keto cheesecake?
Our cheesecake has 4 grams of carb count and 1 gram of fiber. To get the net carbs of 3 grams per portion is just out of this world. And together with only 67 calories, there is nothing more to say and convince you.
Low-carb sweetener alternatives
As I am a big fan of monk fruit sweetener mixture and allulose, this is the sweetener I used. But you can pick from our variety of sweeteners or use the one you have at home. Apart or erythritol, which sometimes recrystallize, use whatever you are happy with.
Make sure that the sweetener you use is in a powdered version.
Toppings for the best keto cheesecake recipe
As my daughter requested to take out the berries from inside the cake, I made it a bit berry-like at the end.
I just could not let it be so plain.
And as you can see, it was the best choice for the look and the taste.
Use any berries you have available and cover the whole top of the cake. Add some mint leaves for the color, and you have it.
Apart from berries, you can use our meringue frosting mixed with a bit of lemon juice or lemon zest, peanut butter mousse, whipped cream, or condensed milk.
Sprinkle with chocolate chips, coconut shreds, crushed nuts, and dehydrated raspberries.
How to make Instant Pot keto cheesecake
Let us take a few easy steps to get the best crustless keto cake ever.
Kitchen gadgets needed:
Ingredients needed:
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR LOW-CARB CHEESECAKE IN THE INSTANT POT
First step: Mix yogurt and sugar substitute
Using a mixer, beat on low speed yogurt of your choice and sugar substitute to get a smooth batter. The exact measurements are in the recipe card.
Second step: Pour it into a baking sheet
Pour the cheesecake mixture into the baking pan, which fits into the Instant Pot. I always line the bottom of the pan with parchment paper for easier cleaning afterward.
Third step: Cover it
Make sure the top of the pan is fully covered. I also add the tissue just underneath to soak part of the moisture.
Fourth step: Prepare a sling
Folding aluminum foil into a long sling and placing it underneath the baking pan will allow you to easily manoeuver the baking pan into and from the Instant Pot.
Fifth step: Place it into the Instant Pot and pressurize
Place the trivet that came with your Instant Pot into the pressure cooker pot and add 1 cup of water.
Place the baking pan onto the trivet and close the lid. Switch on high pressure and pressure cook for 40 minutes. Make sure the valve is turned to close.
The sixth step: Cool it in the fridge.
Once done, release any remaining pressure. Open the pot and remove the cheesecake. Your cheesecake should be jiggly. Allow to cool, change the paper towel from inside and refrigerate the cheesecake to cool. Chill the cheesecake for at least a few hours. Best overnight.
The next day takes out the cheesecake, place a piece on a plate and serve.
The best part is it could be a great breakfast option.
Tips for making the best low carb cheesecake in the Instant Pot
- Sling – if you do not have all of the extras for Instant pot, I suggest making a simple sling as you see in the video. Once the cake needs to be taken out of the pressure cooker, the sling helps dearly.
- Yogurt – you can use any type with a really thick consistency. Liquid versions will not work for this recipe.
- Pan – make sure your cheesecake pan fits into your Instant Pot.
- New York style cheesecake – if you want much higher creamy cheesecake, double the recipe and adjust the cooking time.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Keto Sauce recipes
- Cranberry sauce
- Caramel sauce
- Strawberry jam
- Maple syrup
- Condensed milk
- Chocolate syrup
- Simple syrup
Substitute for yogurt
Traditional cheesecake is made out of cream cheese, so it is the best substitute if you are not planning to use yogurt.
Apart from cream cheese, farmers cheese or curd cheese mixed with softer cream is also great.
Can you make Keto Cheesecake in the oven?
As with any other sugar free cheesecake I have made in Instant Pot, all work in the oven. All you have to do is ensure the baking dish is submerged in the pot with water. Fully covered and baked at the double the time, to what an Instant Pot would be.
Bake it at 160-170 Celsius or 325-350 Fahrenheit as a standard temperature for all the cheesecakes.
That way, you will achieve the same baking effect as in an Instant Pot, even without one.
How to achieve frosty berries?
Now you might wonder, how do you make those berries frosty looking?
Since you might have asked this, the answer is here.
I have just placed all of the berries into the freezer overnight. Make sure they are not covered. Use uncovered plate or a container in the freezer.
Once you are ready to serve, just take it out from the freezer, spread it all over the cake’s top, and wait a few minutes.
You will see how all those berries will start slowly changing the frosty frozen color while melting.
You can scroll through the pictures and see that some are fully frozen, but some are also with unfrozen berries. This look lasts about 15-20 minutes until the berries start unfreezing. They are beautiful afterward as well, so no worries. You just have to choose what you like.
How to make a cheesecake crust?
Even though we have crustless cheesecake here, the best crust I have ever eaten is our no bake crust from the wild blueberry cheesecake recipe, which I suggest using.
The crust is filling, so try not to make it very high. It’s a mixture of nuts, and you can pick your favorite.
If you prefer almond flour crust, mix together the almond flour (1 cup) with 1 tablespoon of batter and 1 tablespoon sweetener. Combine the crust ingredients and spread the crust covering entire bottom of your spring form. Into that, add your cheesecake filling and follow the steps above.
Make sure you take the berries out. They get spoiled quickly, and you might throw the whole cake just because of that.
But in any way, this cake is small, and I do believe it will be eaten in one to two days maximum.
Just in case, it stays in the fridge for up to 4-5 days.
Can I freeze sugar-free cheesecake?
That is also an option and I have already done that several times.
One tip: pre-cut the cake beforehand. Cover each piece separately and freeze it that way.
It would be much easier to take only part of the cheesecake once you need it. Just take one or two pieces out, let it soften at room temperature or place in the refrigerator overnight, and enjoy.
Top it up with your choice of berries and indulge in it either with your morning coffee, breakfast replacement, or simply as a dessert after a great dinner.
More easy cheesecake recipes
- Wild blueberries cheesecake
- Peanut butter cheesecake
- Lemon cheesecake
- Ripple cheesecake
- Mini cheesecake bites
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Easy Instant Pot Keto Cheesecake
Our Super Easy Instant Pot Keto Cheesecake, made with only 2 Ingredients and 3 Net Carbs per portion, has a Rich, Dense, and Creamy Texture like no other. Out of all Keto Instant Pot Cheesecake Recipes, this is the Simplest Crustless Dessert Recipe one can get.
Instructions
- Using a mixer, beat on low speed yogurt of your choice and sugar substitute to get a smooth batter.
- Pour the cheesecake mixture into the baking pan, which fits into the Instant Pot. I always line the bottom of the pan with parchment paper for easier cleaning afterward.
- Make sure the top of the pan is fully covered. I also add the tissue just underneath to soak part of the moisture.
- Folding aluminum foil into a long sling and placing it underneath the baking pan will allow you to easily manoeuver the baking pan into and from the Instant Pot.
- Place the trivet that came with your Instant Pot into the pressure cooker pot and add 1 cup of water. Place the baking pan onto the trivet and close the lid. Switch on high pressure and pressure cook for 40 minutes.
- Once done, release any remaining pressure. Open the pot and remove the cheesecake. Your cheesecake should be jiggly. Allow to cool, change the paper towel from inside and refrigerate the cheesecake to cool. Chill the cheesecake for at least a few hours. Best overnight.
Notes
- Sling - if you do not have all of the extras for Instant pot, I suggest making a simple sling as you see in the video. Once the cake needs to be taken out of the pressure cooker, the sling helps dearly.
- Yogurt - you can use any type with a really thick consistency. Liquid versions will not work for this recipe.
- Pan - make sure your cheesecake pan fits into your Instant Pot.
- New York style cheesecake - if you want much higher creamy cheesecake, double the recipe and adjust the cooking time.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 67Carbohydrates 4gFiber 1gProtein 12g
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The temperature for baking in the oven isn’t mentioned. I’d guess at about 350f. I will be ma!ing it in my pressure cooker but would like to know in case I pass the recipe on to someone without one. Thank you , will be trying this very soon, it looks great!
Dear Carol,
You are right, the temperature for Cheesecake in the oven is between 325-350F in general. Do let me know how did you liked it.
Oh my goodness, this looks amazing! What a gorgeous cake. And only two ingredients!
Dear Raia,
yeah, all you need is yogurt and some kind of sweetener
That was a lot easier than I was envisioning! Such a fun idea!
Dear Renee,
It really is so extremely easy. But the best is – it is the most favorite of all cheesecakes.
I’m in awe at everything the instant pot can do. We just got one so I’m collecting recipes. This looks absolutely amazing!
Dear Ivana,
You will be in love with your Instant Pot. I got it for Xmas from my husband and cannot stop loving it.
Only two ingredients, I am intrigued!!! I wouldn’t have thought it possible!
Dear Tessa,
I had no idea s well.
Wow 2-ingredient cheesecake? This looks amazing! My friend has an instant pot and it keto, will send her this recipe!
Dear Joni,
Thanks, and yes, it is unbelievable, that even with only 2 ingredients you can manage to bake one of the best cheesecake.
I’m confused. Use 1 cup of sweetener or whatever amount is equal to 1 cup? TIA
Dear Nancy,
It is 1 cup of sweetener you are normally using. It is 200g. I, for example, use most of the time Swerve or Sukrin plus. So Swerve would be the same amount. But if I use Sukrin plus, which is double the sweetness, I would only use half a cup.
Just a clarification point: You do not use the trivet to put the pan on, but lower it into the water, right?
Dear Erica,
I do use the trivet. The same one which was a part of the Instant Pot. Check the video, where it exactly can be seen, which one exactly I use.
Cheesecakes in the IP are the best! They just turn out so extra creamy. I have not tried a yogurt cheesecake yet so I will have to remedy that asap.
Dear Stacey,
I love Instant Pot, especially all of the cheesecakes made in there.
Cheesecake for breakfast? Yes, please! And I’ll definitely go with berries AND granola. 😉
And all of the healthiness early morning 🙂
I’m so surprised that this only has 2 ingredients! I love how simple it is to make in the IP.
Dear Annemarie,
So true, sometimes the best recipes are the easiest ones
This looks simply gorgeous! I can’t believe there are only two ingredients! Can’t wait to try it!
Dear Hope,
It was a big surprise to me as well when I made it the first time. If my daughter would not insist, I guess, I would just leave that.
Made 2 attempts at this. Too bad the directions don’t say to use the TRIVET! I am new and this messed me up big time. My 2nd attempt I used a springform pan and had a big mess in my Instant Pot to clean and the cheesecake looked like fried cheese. ARGH…but even with all that the “stuff” that remained tasted good. Hope my 3rd attempt will make this all worth while. Just saying. Please change your recipe to “keep the cheesecake out of the water”! “Use a trivet!”
Dear Mary,
I am so sorry for this misunderstanding. I have made the instruction on the video, but yes, did not write it fully into the recipe. Now it is all changed and hopefully will not make any more confusion.
Have a great day
My cheesecake is so runny it is inedible. Even runnier thN before it went into the instant pot. It’s now in the oven hoping to save it.
What could have happened?
Dear Kathy, I have no idea what had happened. Could it be the type of yogurt you have used? Normally any type of yogurt baked will get thicker as the moisture will evaporate.
Dear Chihyu,
It really tasted so good
How do you make this if you do NOT have an instapot?
Dear Monika,
I have mentioned it in the post, how I used to make yogurt with Caspian Sea Yogurt. Have not tried it with Greek yogurt, but I guess it would work as well.
I’ve read through the directions and watched the video, and I’m confused about what type of pan to use. Was it a springform pan? Can you give the approximate dimensions? It looks to be a metal pan, but that’s all I can tell from the picture. Do you have an Amazon link to it or something similar? I don’t want to waste 4 cups of yogurt, but I am so intrigued by this idea! Looking forward to your response !
Dear Kelli,
You can use n baking form, which fits into the Instant Pot. I have used 7 Inch one, just a simple one from the store, but have now added accessories to the Instant Pot in the recipe card.
Hi there, this looks amazing and super easy. Could I possibly replace the yogurt with sour cream? Trying to use up the big jar of sour cream we have. Thanks
Dear Anita,
Sure you can, just make sure your sour Cream is as thick as possible.
And please do let me know how it went because I love adding our cream to the dishes and might try it myself.
This can’t possibly work. Can you use nonfat or low fat yogurt or does it have to be full fat? That’s not clear in the recipe. Otherwise, I just don’t feel like this can possibly work. Is it just really thick yogurt at this point? I really want it to work.
Dear Brittany,
For this recipe, Greek yogurt is the best because of its thickness. We never use anything low fat or nonfat as additional carbohydrates are added for the flavor and therefore it raises the carbs counts. It really works and the cake is delicious.
Can’t wait to try this! Did you use powdered or granular Swerve?
Powdered. I grind all of my sugars into powdered and use it on everything. Find it, it is much much better to use powdered one.
I so want to try this I own a 3 quart Instant Pot so would use a Daddio’s 6″ by 3″ pan. Should I add 10 minutes to the time, since 4 cups will fit perfectly with room, since it is a taller cake? Also can I add in some unsweetened cocoa as I am a chocolate lover?
Dear Dixie,
You are perfect with your calculations. I would still add maybe about 15 even 20 minutes extra since the cake would be taller and therefore will more take time for the middle to cook properly.
With the cocoa, pleaase go ahead. You can add that without a problem. Its a great idea. Do let us know how it went. And do not forget to send us some pictures.
Hello Zuzana! Ive made your peanut butter cheesecake and the no-bake one, and both were delicious. Ive made this one twice and both times there’s a lot of sweet liquid separated from
the cake and because of that the cake is extremely soft and wet even after 90 minutes (oven).. the greek yogurt I’m using is extremely thick, and the sugar is powdered Erythritol. The cheesecake doesn’t taste great ( as the sugar goes into that liquid)and is falling into pieces:( What do you think could be the reason for that?
I so so want this to work, thats why I went to my friends house yesterday and we tried it together, although I believe my oven is fine, I bake 3-4 times a week and never have a problem.. Don’t understand why I cannot make this cheesecake work as it’s the easiest recipe I’ve ever seen. Anyway we tried it yesterday twice. Second time without the pot with water as my friend thought that might have been the problem.. But no, both times the baking pan was full with liquid and the cheesecake became totally tiny and looked like cottage cheese 🙁 I’m so frustrated and angry with myself.. Have you ever tried making this cheesecake in an oven? Could it be that it only works in an IP? None of my friends or family members own an IP, so there’s no chance for me to make it in one.. Hope you have an idea what I should do differently to make it work..
Dear Mila,
I am so sorry it does not work. I have been twisting my head trying to figure out why it does not work for you. What I would still try making is, hang the yogurt overnight in a mesh bag to make sure most of the whey (liquid) gets out and the yogurt gets even thicker. I would also maybe try and use half of the amount to try for a smaller cheesecake to make sure it is fully cooked. But also it will shrink. As you can see in my photos, it does shrink a bit.