EASY KETO INSTANT POT YOGURT CHEESECAKE
This Easy Keto Yogurt Cheesecake with only 2 ingredients is the quickest homemade Keto Cheesecake done in 40 minutes. Using your one and only Instant Pot or oven. Use it as a base for any other cheesecake, add berries inside or on top or an oven of the cake. Have it for Breakfast or dessert. Your choice.
There is nothing better as if you come up with a recipe you think is just a plain and easy and would probably not be liked by anyone. But then comes your daughter, who is never satisfied and takes a bite.
One simple bite and she is in. She loves it so much, that she asks you if you could only bake this and nothing else for like forever.
You wonder why?
Why do you try and come up with so complicated recipes, where you add at least 15 ingredients and at the end nothing. No emotions from your family.
This shows u
And as always, this recipe was a simple mistake.
Well kind of.
I was making our Keto Lemon Cheesecake. I was making a cheesecake and forgot eggs. Liked, how white the cake was, so added a few dried cranberries, to make a cranberries cheesecake. But then Sophie tried it and asked if I could just make it without cranberries.
To this, I have replied: That would only be a plain yogurt.
Well, suprisingly she did not mind and there we went. Baking the easiest chees
And baking it since then. And loving it even more.
6 Steps to make this Easy Keto Yogurt Cheesecake
Quick steps on how to make this Easy Keto Yogurt Cheesecake
First Step: Mix yogurt and sugar substitute
Simply mix Yogurt of your choice together with sugar substitute. The exact measurements are in the Recipe Card
Second Step: Pour it into baking sheet
Pour the mixture into the baking pan, which fits into the Instant Pot. I always line the pan with parchment paper for easier cleaning afterward.
Third Step: Cover it
Make sure, the pan is fully covered. I also add the tissue just underneath, to soak part of the moisture.
Fourth Step: Prepare a Sling
By folding aluminum foil into a long sling and placing it underneath the baking pan, will allow you to easily monoover the baking pan into and from the Instant Pot
Fifth Step: Place it into the Instant Pot and Pressurise
Place Trivet into the Instant Pot and add 2 cups of water.
Place the baking sheet into the Instant Pot onto a Trivet and switch on High Pressure for 40 minutes. Make sure the valve is turned to close.
Sixth Step: Cool it in the fridge
Once done, take it out, change the paper towel from inside and place it in the fridge to cool. Let it cool properly for a
The best part is, it could be a great Breakfast option.
Cheesecake for Breakfast?
Since it contains simply only plain yogurt and a bit of sweetener, it is not only healthy, b
Toppings for Easy Keto Yogurt Cheesecake
Since my daughter requested to take out the berries from inside the cake, I have decided to make 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 bst choice not only for the look, but also for a 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.
How to achieve the frosty berries?
Now you might wonder, how do you make those berries frosty like looking?
Since you might have asked this, answer is here.
I have just placed all of the berries into the freezer overnight. Make sure they are not covered. Use a plate or a container and just place
Once you are ready to serve, just take it out from the freezer, spread it all over the top of the cake and wait for a few minutes.
You will see how all of those berries will start slowly changing the frosty frozen color,
This look lasts about 15-20 minutes until the berries start really unfreezing. They are beautiful afterward as well, so no worries. You can scroll through the pictures and see, that some are fully frozen, but some are also with unfrozen berries. You just have to choose, what you like.
Common questions to Easy Keto Yogurt Cheesecake:
As any other Cheesecake, I have made in Instant Pot, all work in the oven as well. All you have to do is make sure the baking dish is submerged in the pot with water. Fully covered and baked at double the time, to what In Instant Pot would be.
Bake it at 325-350F as a standard temperature for all the cheesecakes.
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In that way, you will achieve the exact same baking effect as in an Instant Pot even without one.
Easy Peasy Recipe
There is nothing really complicated in this recipe, that I need to write about.
I am trying really hard to think of the questions, you might have. But this recipe is so extremely simple and easy, that not a real explanation is needed.
You certainly can. Just make sure you take the berries out. They get spoiled very fast and you might end up throwing the whole cake just because of that.
But in any way, this cake is not really big and I do believe it will be eaten in one to two days maximum.
Just in case, it stays it in the fridge for up to 4-5 days.
Can you freeze Easy Keto Yogurt Cheesecake?
That is also an option and I have already done that on several occasions.
One tip: precut the cake beforehand. Cover each piece separately and freeze it that way.
It would be much easier to take it out once you have a taste for a piece. Just take one or two pieces out, let it soften at room temperature or in the fridge overnight and enjoy.
Top it up with your choice of berries and indulge in it either with your morning coffee, as a breakfast replacement or simply as a dessert after a great dinner. Â
And here goes the easiest ever recipe for our Keto Yogurt Cheesecake.
Do not forget to give us 5 stars 🙂
Easy Keto Instant Pot Yogurt Cheesecake
This easy Keto Yoghurt Cheesecake with only 2 ingredients is the quickest homemade Keto Cheesecake done in 20 minutes. Using your one and only Instant Pot or oven. Use it as a base for any other cheesecake, add berries inside or on top or an oven of the cake. Have it for Breakfast or dessert. Your choice.
Instructions
- Mix yogurt and sweetener of your choice in a bowl with a hand mixer
- Prepare a baking dish, which fits to your Instant Pot and line it with Parchment paper
- Pour the mixture in and cover with paper kitchen towel (to take moisture) and aluminium foil fully
- prepare a sling from aluminium foil for easy manoeuvre
- Add 1-2 cups of water to the base of IP and add Trivet
- Place the baking dish onto a Trivet into the Instant Pot
- Switch Instant Pot to High Pressure for 40 minutes.
- Once baked, take it out of the IP and change the paper towel.
- Fully close again and place it into the fridge to cool properly. Best keep it in the overnight
- At the same time place all the berries for topping to the freezer freely opened for the frosty look
- Nest day take out of the fridge, top it up with berries and serve.
- Bon appetit
Notes
- Do not forget to place 1-2 cups of water into the Instant Pot.
- Also do not forget to place Trivet before the baking dish into the Instant Pot, to avoid getting the water into the dish.
- If you would like to make this cheesecake in the oven, follow the same instructions, just double the time of baking. Do not forget to place the baking sheet into the water bath to achieve the same texture as from the Instant Pot
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 67 Carbohydrates 4g Fiber 1g Protein 12g
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37 comments
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.
Wow! This is so pretty! I can taste all the yummy flavor from here.
Dear Chihyu,
It really tasted so good
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
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.
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