Velvety Smooth Instant Pot Chocolate Cheesecake!

Chocolate Cheesecake on fork

This Instant Pot Chocolate Cheesecake is so velvety smooth and delicious that it’s hard to believe it is Keto, Low Carb and Sugar free! Who would think that using a pressure cooker to make a cheesecake would make such a rich dessert!

Keto Instant Pot Chocolate Cheesecake Recipe

Instant Pot Chocolate Cheesecake slice garnished with Strawberry slice

Velvety Smooth Keto Instant Pot Chocolate Cheesecake!

Well I hate to admit when I’m wrong but I have no choice here!

You see when the Instant Pot first came out and people made desserts in it, I was a party pooper.  I just couldn’t see how making a cheesecake in a pressure cooker was a good idea.

And I was wrong!

I know, I’m old school and was still making cheesecakes using a water bath like this old fashioned yet very delicious keto cheesecake recipe I used to make.

Yup, actually an Instant Pot Chocolate Cheesecake is a good idea, a very good idea!

Close up of cheesecake on fork

Ingredients needed for this instant pot cheesecake recipe

  • Almond flour
  • Butter
  • Natural monk fruit sweetener for the crust like this So Nourished sweetener
  • Allulose sweetener for the cheesecake batter  (see cheesecake tips section for more info on this)
  • vanilla extract
  • Unsweetened dark cocoa powder
  • Brick type cream cheese, room temperature
  • Heavy cream, room temperature
  • unsweetened baking chocolate
  • 2 large eggs, room temperature

Special Tools Needed to Make the Chocolate Cheesecake recipe in the Instant Pot

whole keto chocolate cheesecake on plate

Tips and Tricks for making Keto Cheesecake in a Pressure Cooker

  • The Cheesecake batter ingredients all need to be at room temperature
  • Put all the cheesecake batter items on the counter and set the timer for 2 hours while you get the crust ready and do other things
  • Cooking spray is highly recommended but if you are averse to it, then cut out parchment paper to fit the cake mold
  • The instant pot cake pan and sealers comes with 2 sealers.  Dedicate one to cheesecakes and use the other for any savory dishes you might do.  This will prevent the seal from absorbing flavors that might affect the cheesecake taste.
  • Slice cheesecake with a knife run under hot water to get a nice clean cut.  Clean knife between each slice.

Read this article for more information about Keto Sweeteners and which ones to choose for different baking needs.

Garnishes for Keto Chocolate Cheesecake

  • Unsweetened heavy cream, whipped.  (My favorite)
  • Sliced strawberries or other low carb fruit
  • Chocolate sauce (instructions are included in the recipe card notes)

jar of chocolate sauce for cheesecake

 

Printable Recipe card for Keto Instant Pot Chocolate Cheesecake

Yield: 8

Instant Pot Chocolate Cheesecake!

Instant Pot Chocolate Cheesecake!

Use your pressure cooker to make this keto chocolate cheesecake smooth and rich! A favorite low carb dessert for any occasion.

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 4 hours
Total Time 5 hours 10 minutes

Ingredients

Crust

  • 1 cup almond flour
  • 3 Tbsp unsalted butter, melted
  • 3 Tbsp granulated monk fruit sweetener
  • 1 tsp vanilla extract
  • 2 Tbsp unsweetened dark cocoa powder

Batter Ingredients

  • 2 8-oz. blocks cream cheese, room temperature
  • 1 tsp vanilla extract
  • ¼ cup heavy cream, room temperature
  • 1/3 cup allulose or powdered monk fruit sweetener to taste
  • 3 oz. unsweetened baking chocolate, melted
  • 2 large eggs, room temperature
  • 1¼ c. water (for the bottom of the instant pot under the cake pan)

Instructions

  1. Coat the inside of the springform pan with the non-stick cooking spray or cut the parchment paper to fit the bottom and line the sides. Set aside.
  2. Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined.
  3. Press the crumbly crust into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer until ready to use.
  4. To prepare the batter, beat the room-temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).
  5. Add the vanilla extract and beat again for 10 seconds or until just combined.
  6. Add the heavy cream and the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.
  7. Add melted chocolate and beat briefly until just combined.
  8. Finally, add the eggs, one at a time, and beat until incorporated into the batter. Scrape the sides of the bowl with a rubber spatula as above.
  9. Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter. Place a sealer on the pan.
  10. Pour the water into the bottom of the Instant Pot® and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with the handles positioned upwards for easy removal.
  11. Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.
  12. When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove the lid and lift the cheesecake out by the trivet handles. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
  13. Once chilled, garnish with any desired toppings!

Notes

Optional Chocolate Sauce:

  • 1½  T. coconut oil, melted
  • 3 T. unsweetened dark cocoa powder
  • 2/3 c. powdered monk fruit sweetener
  • 3 T. heavy cream

To Prepare Chocolate Sauce: Combine all ingredients in a medium bowl and stir until completely blended and smooth. Use immediately.

Note: Nutrition count does not include garnishes, please adjust accordingly.

Other Important Tips

  • The Cheesecake batter ingredients all need to be at room temperature. Put all the cheesecake batter items on the counter and set the timer for 2 hours while you get the crust ready and do other things
  • Cooking spray is highly recommended but if you are averse to it, then cut out parchment paper to fit the cake mold
  • The instant pot cake pan and sealers comes with 2 sealers.  Dedicate one to cheesecakes and use the other for any savory dishes you might do.  This will prevent the seal from absorbing flavors that might affect the cheesecake taste.

Save this Instant Pot Chocolate Cheesecake Recipe to Pinterest!

Instant Pot Chocolate Cheesecake Closeup Pin

 

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