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If someone would’ve told me a while ago that I could have a delicious slice of keto chocolate cheesecake while eating low carb, I don’t think I would’ve believed them. However, this recipe makes an amazingly delicious keto-friendly dessert from a pressure cooker, whaaat?! Our Keto Instant Pot Cheesecake is smooth, decadent and most definitely show off worthy for the holidays. The reviews say even those who don't eat low carb would eat this cheesecake over and over.

We have included a Traditional Version for non keto/low carbers AND an Oven Method below. These are not in the recipe card, however you will find them BOLDED in post.

Keto Chocolate Cheesecake

I’ve followed the keto diet for a little while, and I’ll admit that it was a lot harder than I thought it would be at first. Of course, that was up until I found recipes like this that make it feel like I’m cheating on my new way of eating, even though I’m not. I’ve had many different cheesecakes in my lifetime, and for being a drastically reduced carb option, this instant pot cheesecake is truly impressive.

It's So Easy !

The BEST part! It is so easy. I use to be intimidated by homemade cheesecake recipes, I couldn't believe it when a friend said she uses her instant pot. Ok, that must mean it is FAST too. See, I'm an equal balance of French and Greek. We like to eat. The French in me says "you just swallowed the last bite of dinner, where is your dessert?" A quick process for keto cheesecake seriously caught my attention. Using an Instant Pot or Pressure Cooker also allows me to whip it up any day of the week. I mean seriously though... who makes cheesecake on a Tuesday? Now WE DO and you can too.

Ingredients to Have on Hand

Here are a few ingredients you may not have on hand. Make sure to visit your local grocery store to grab these before getting started. FULL Ingredient list in recipe card below.

Monk Fruit - A common keto and low carb sugar alternative. It adds the sweetness that your keto chocolate cheesecake needs without the added carbs.

Cream Cheese - Of course, you can’t have cheesecake without the cream cheese. I like to use the Philadelphia brand because I think it tastes best and produces a smoother texture.

Cocoa - Chocolate cheesecake needs cocoa of course! We recommend Hershey's Special Dark.

Almond Flour- a keto low carb flour alternative that makes an amazing crunchy almost graham cracker like crust.

Other ingredients

Eggs, Butter, Cream, Vanilla

Garnish Your Pressure Cooker Cheesecake

This decadent cheesecake has an easy keto approved fudge ganache poured over at the end, however if you want to add more toppings here are some ideas:

• Raspberries
• Strawberries
• Whipped Cream
• Mint
• Shaved Chocolate

I like to serve mine with a side of fresh berries to freshen it up. In addition to the ideas listed try out of the box ideas like- sugar-free caramel sauce, crushed almonds, or even shredded coconut to the top of your Pressure Cooker Cheesecake.

Making this Recipe TRADITIONAL

This is by far one of the easiest things to change over to a traditional recipe for serving to guest or family who do not care about carbs. Sometimes they think alternative sweeteners have an off-putting taste.

1. For the Crust- that is simple. Buy a store bough Oreo crust.
2. For the Filling- Skip the monkfruit sweetener and use granulated sugar. Skip the erythritol powdered sugar and use regular.
3. For the Topping- As easy as above, skip the erythritol and use regular powdered sugar.

Making This Keto Cheesecake in the Oven

If your Instant Pot is broken, you don't have a pressure cooker for this cheesecake I bet you wouldn't be here........ but just in case we are going to provide an EASY Oven Method.

1. Prepare and bake the crust as instructed in the recipe card. You can skip wrapping the foil on the outside of the pan. No water will be getting in like it could in the Instant Pot.
2. Allow the crust to cool, about 15 minutes.
3. Pour batter into crust.
4. Fill a dish full of water, at least 2 cups and place on sheet pan next to your cheesecake in the oven.
5. Bake for 30 minutes or just until set. Going longer will cause cracks and gummy texture.
6. Unfortunately cooling over night is best.

Tips for Success When Making This Recipe

• Be Prepared- Yes, the recipe is easy, but if you are someone who is easily intimidated or not a multi-tasker it may seem harder than it looks.
• Become Chef Anne Burrell- No. you don't need to be a chef to make this cheesecake. But, you can fair well by adapting Chef Anne's ever so favorite phrase "Have your Mise en place ready" - A French Term for getting your s... stuff together BEFORE beginning the cooking process. Pronounced (MEEZ ahn plahs) , it will seriously change the way you cook.
• Trust Your Instant Pot- Follow the instructions and do everything right with your Instant Pot. Things like trying to rush the process by skipping natural release or cooking longer because it seemed too quick will only result in a recipe fail.

More Amazing Low Carb Cheesecake Recipes

• Strawberry Swirl Cheesecake
• Peanut Butter Instant Pot
• No Crust Plain Instant Pot Version
• Snickerdoodle

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