This simple Instant Pot cheesecake is easy to make and delivers a classic New York–style texture while being lighter—made without refined sugar or wheat flour.
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Carey from The Healthy Milestone graciously allowed this recipe to be reposted after her blog went offline. A native New Yorker, Carey’s cheesecakes are a favorite among those following the Trim Healthy Mama approach. This Instant Pot cheesecake is classified as an S on the THM plan.
Why an Instant Pot or Electric Pressure Cooker Is Useful
An Instant Pot speeds up cooking while delivering consistently good results. It’s a versatile appliance that handles quick homestyle meals as well as delicate desserts like this Instant Pot cheesecake.
Smaller 3-quart or standard 6-quart models work well for cheesecakes; accessories such as liners and a silicone sling can make handling and cleanup easier.
The Supplies You Will Need
The Tools
- An Instant Pot or other electric pressure cooker
- 6″ springform or cheesecake pan
- Aluminum foil
About the Ingredients
This recipe uses Trim Healthy Mama (THM) ingredients as written, but reasonable substitutions are possible:
- THM Baking Blend can be replaced with another low-carb or gluten-free baker’s blend
- THM Gentle Sweet can be swapped for a similar erythritol-free blend if desired
- Any good-quality high-mineral salt will work
Simple Instant Pot Cheesecake Recipe
- 3/4 cup THM Baking Blend
- 2 tablespoons almond meal
- 4 teaspoons THM Gentle Sweet (crust)
- 1/16 teaspoon high mineral salt
- 1/4 cup unsalted butter, melted and cooled
- 1/4 teaspoon vanilla (crust)
- 2 large eggs, room temperature
- 16 ounces cream cheese, low fat and room temperature
- 1/4 cup sour cream
- 3/8 cup THM Gentle Sweet (about 6 tablespoons) for filling
- 2 tablespoons lemon juice (about 1/2 lemon)
- 1 teaspoon vanilla (filling)
- 1/2 teaspoon lemon rind (optional)
- 1/4 teaspoon xanthan gum
- Bring all filling ingredients to room temperature for best texture.
- Preheat the oven to 350°F (175°C).
- Prepare the cheesecake pan: trace and cut a parchment circle to fit the removable bottom if using a springform. Lightly spray the pan to help the parchment adhere and press the circle into the base.
- Whisk together the baking blend, almond meal, sweetener, and salt in a medium bowl.
- Stir in the melted butter and vanilla with a fork until the mixture is evenly moistened and crumbly.
- Press the crumbs into the bottom and slightly up the sides of the prepared 6-inch pan.
- Bake 7–9 minutes, then remove and let the pan cool on a rack while you make the filling.
- Beat the room-temperature cream cheese with the sweetener until smooth.
- Add the sour cream, lemon juice, vanilla, and optional lemon rind; mix until fully incorporated, scraping the bowl as needed.
- Add eggs one at a time on low speed, mixing just until combined—do not overbeat.
- With the mixer on low, sprinkle in the xanthan gum gradually and mix until smooth.
- Lightly spray the pan sides (avoid spraying the crust). Pour the filling over the cooled crust and smooth the top.
- Cover the pan tightly with aluminum foil to prevent water from seeping in.
- Pour 1 1/2 cups water into the Instant Pot inner liner and place the trivet inside.
- Use an aluminum foil sling to lower the cheesecake onto the trivet in the liner.
- Secure the lid, set the pressure release to sealing, and cook on Manual/High pressure for 25 minutes. Let the pot naturally release pressure for 10 minutes, then perform a quick release.
- Carefully lift the cheesecake out and place it on a cooling rack. Remove the foil and blot any water with a paper towel. Run a thin knife around the edge to loosen it and cool at room temperature for about 2 hours. Cover and refrigerate at least 4 hours or overnight.
- When fully chilled, run a knife around the edge again, release the base, and unmold the cheesecake onto a serving plate. Slice and serve.