The Healthy Milestone

A joyful journey to better health one stepping stone at a time.

  • Home
  • About
  • THM Recipe Box
    • THM S
    • THM E
    • THM FP
    • THM Snacks
    • THM Desserts
  • Trim Healthy Mama Plan
  • Privacy Policy & Disclaimer Statements
You are here: Home / THM Recipes / Desserts / Simple Instant Pot Cheesecake – THM S

Simple Instant Pot Cheesecake – THM S

January 25, 2017 by Carey 47 Comments

This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; most importantly your price never changes.

 

cheesecake
Simple Instant Pot Cheesecake

 

Simple Instant Pot Cheesecake

I’ve always had a love of baking but cheesecakes were one of my specialties, this is how the simple instant pot cheesecake came about. Working as part of the wait staff at a local restaurant, Millard’s at the Summit, our chef and leader Rick Denny was always open for specials and menu ideas from his staff.  Rick allowed me to create and bake specialty cheesecakes for the restaurant. This work experience is how my love of creating unique desserts emerged.

This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.

It’s awesome creating simple instant pot cheesecakes that fit my Trim Healthy Mama journey.  Instant Pot cheesecakes are so moist and creamy. So I hope you enjoy this recipe as much as we do.

Ingredients for the Simple Instant Pot Cheesecake

Crust
3/4 cup THM Baking Blend
2 Tablespoons of Almond Meal
1 Tablespoon plus 1 teaspoon THM Gentle Sweet or 2 teaspoons  THM Super Sweet
A few pinches of THM High Mineral Himalayan Salt
4 Tablespoons of melted unsalted butter
1/4 teaspoon of Pure Vanilla Extract

Cheesecake Filling
2 – 8 ounces packages of 1/3 less fat cream cheese
1/4 cup full fat sour cream
6 Tablespoons of THM Gentle Sweet or 3 Tablespoons of THM Super Sweet
2 large eggs
2 tablespoons  lemon juice
1 teaspoon of pure Vanilla Extract
1/2 teaspoon of lemon rind (optional)
1/4 teaspoon Xanthan Gum

Instructions

Prep Work:

  1. Set out all of the cheesecake filling ingredients to bring them to room temperature for best results.
  2. Preheat oven to 350 degrees.
  3. Prepare your cheesecake pan – My cheesecake pan of choice is the Fat Daddio 6 x 3 inch Cheesecake Pan. Remove the center plate and set on top of parchment paper to trace a circle. Cut out the circle; place the removable center plate back into the cheesecake pan, and spray very lightly with a coconut oil spray. This will keep the parchment paper adhered to the pan bottom. Lay the parchment circle into your pan, smooth out.
  4. Now you’re ready to have some IP fun!

Crust Instructions:

  1. Mix all of the dry ingredients (THM Baking Blend, almond meal, sweetener, and mineral salt) thoroughly in a medium bowl using a small whisk.
  2. Add the melted butter and vanilla; mix with a fork until you get a nicely coated, crumbly consistency.
  3. Place the mixture into your prepared 6-inch Fat Daddio cheesecake pan and press evenly into the bottom and out to the edges of the pan.
  4. Bake in the preheated oven for 7-9 minutes. Remove from oven and allow the pan to cool on a cooling rack while you prepare the filling.

Filling Instructions:

  1. Place the room temperature cream cheese in a mixing bowl with the THM Gentle Sweet or THM Super Sweet and mix until smooth.
  2. Add room temperature sour cream, lemon juice, vanilla, and lemon rind (optional); mix until smooth. Stop mixer and scrape the bowl occasionally to ensure your ingredients are well incorporated.
  3. Add one egg and mix on low until incorporated; add second egg and mix until incorporated. Do not whip or over beat.
  4. While the mixer is running at a very low speed slowly add the xanthan gum; a tiny bit at a time.
  5. Lightly spray the sides of the pan with refined coconut oil spray being careful NOT to spray the crust.
  6. Pour filling onto cooled crust.
  7. Tightly cover the simple instant pot cheesecake with aluminum foil.
  8. Add 1 1/2 cups of water to your Instant Pot liner and place the trivet inside the liner.
  9. Set your cheesecake pan on an aluminum foil sling and lower it onto the trivet inside the liner.
  10. Put the lid on, lock, set pressure release to sealing. Press [Manual]; adjust time [+/-] to 25 minutes. When the cycle has completed allow the pot to naturally release pressure for 10 minutes; then do a quick pressure release.
  11. Lift the simple instant pot cheesecake from the liner and place on a cooling rack. Remove the aluminum foil cover; soak up any water spots with the corner of a paper towel. Gently run a butter knife around the edge to free the cheesecake. This will help prevent cracks as it cools. Cool on the counter for 2 hours, then cover the pan with plastic wrap and refrigerator for at least 4 hours or overnight.
  12. Once thoroughly chilled run a knife along the edge to release and push the base upward to unmold the cheesecake. Transfer to a serving platter.

 

5.0 from 3 reviews
Simple Instant Pot Cheesecake
 
Author: Carey
Nutrition Information
  • Serves: 12
  • Calories: 162
  • Fat: 14g
  • Carbohydrates: 4g
  • Sodium: 184mg
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 22mg
Prep time:  1 hour 25 mins
Cook time:  35 mins
Total time:  2 hours
Save Print
Ingredients
Crust
  • ¾ cup THM Baking Blend
  • 2 tablespoons almond meal
  • 4 teaspoons THM Gentle Sweet
  • 1/16 teaspoon THM Himalayan High Mineral Salt
  • ¼ cup unsalted butter (melted and cooled)
  • ¼ teaspoon vanilla
Cheesecake Filling
  • 2 large eggs (room temperature)
  • 16 ounces cream cheese, low fat (room temperature)
  • ¼ cup sour cream
  • ⅜ cup THM Gentle Sweet(6 tablespoons)
  • 2 tablespoons lemon juice (aprox ½ lemon juiced)
  • 1 teaspoon vanilla
  • ½ teaspoon lemon rind
  • ¼ teaspoon xanthan gum
Instructions
Prep Work:
  1. Set out all of the cheesecake filling ingredients to bring them to room temperature for best results.
  2. Preheat oven to 350 degrees.
  3. Prepare your cheesecake pan - My cheesecake pan of choice is the Fat Daddio 6 x 3 inch Cheesecake Pan. Remove the center plate and set on top of parchment paper to trace a circle. Cut out the circle; place the removable center plate back into the cheesecake pan, and spray very lightly with a coconut oil spray. This will keep the parchment paper adhered to the pan bottom. Lay the parchment circle into your pan, smooth out. Now you're ready to have some IP fun!
Crust:
  1. Mix all of the dry ingredients (THM Baking Blend, almond meal, sweetener, and mineral salt) thoroughly in a medium bowl using a small whisk.
  2. Add the melted butter and vanilla; mix with a fork until you get a nicely coated, crumbly consistency.
  3. Place the mixture into your prepared 6-inch Fat Daddio cheesecake pan and press evenly into the bottom and out to the edges of the pan.
  4. Bake in the preheated oven for 7-9 minutes. Remove from oven and allow the pan to cool on a cooling rack while you prepare the filling.
Cheesecake Batter:
  1. Place the room temperature cream cheese in a mixing bowl with the THM Gentle Sweet or THM Super Sweet and mix until smooth.
  2. Add room temperature sour cream, lemon juice, vanilla, and lemon rind (optional); mix until smooth. Stop mixer and scrape the bowl occasionally to ensure your ingredients are well incorporated.
  3. Add one egg and mix on low until incorporated; add second egg and mix until incorporated. Do not whip or over beat.
  4. While the mixer is running on a very low speed gradually add the xantham gum a tiny bit at a time.
  5. Lightly spray the sides of the pan with refined coconut oil spray being careful NOT to spray the crust. Pour filling onto cooled crust.
  6. Tightly cover the cheesecake with aluminum foil.
  7. Add 1½ cups of water to your Instant Pot liner and place the trivet inside the liner and place liner in the Instant Pot.
  8. Set your cheesecake pan on an aluminum foil sling and lower it onto the trivet inside the liner.
  9. Put the lid on, lock, set pressure release to sealing. Press [Manual]; adjust time [+/-] to 25 minutes. When the cycle has completed allow the pot to naturally release pressure for 10 minutes; then do a quick pressure release.
  10. Lift the cheesecake from the liner and place on a cooling rack. Remove the aluminum foil cover; soak up any water spots with the corner of a paper towel. Gently run a butter knife around the edge to free the cheesecake. This will help prevent cracks as it cools. Cool on the counter for 2 hours, then cover the pan with plastic wrap and refrigerator for at least 4 hours or overnight.
  11. Once thoroughly chilled run a knife along the edge to release and push the base upward to unmold the cheesecake. Transfer to a serving platter.
3.5.3251

Filed Under: Desserts, THM Recipes, THM S Tagged With: instant pot cheesecake, low carb cheesecake, sugar free cheesecake, thm cheesecake, thm s

« Tomato Barley Turkey Soup-THM E
Strawberry Dressing »

Comments

  1. Tammy Ford says

    January 30, 2017 at 12:05 AM

    Cheesecake success! The hardest part about this process is the “chill time”. ?

    I love everything about this recipe – the simplicity, the taste and texture. Everything about this cheesecake is absolutely spot-on perfect! Thank you Carey Sevier!

    Reply
    • Carey says

      January 30, 2017 at 3:29 PM

      Thank you so much Tammy! I am so pleased that you enjoyed this recipe.

      Reply
  2. Stephanie says

    February 4, 2017 at 11:02 PM

    I’m making my this tonight to enjoy for Super Bowl tomorrow. Probably with a homemade caramel sauce.

    Reply
  3. Bonny says

    February 10, 2017 at 8:57 PM

    Is there something I can replace the lemon juice with or leave it out? I have no real lemons in the house.

    Reply
    • Carey says

      February 10, 2017 at 10:30 PM

      You could leave it out. The lemon juice does help cut the super richness of the cream cheese.

      Reply
  4. Bonny says

    February 10, 2017 at 10:56 PM

    Thanks! I have a little bottled juice.

    Reply
  5. Beverly says

    February 16, 2017 at 4:36 AM

    Carey~ When you set the IP to MANUAL, do you use the High pressure setting, or Low? (My 6″ pan will arrive in a few days… I’m excited to try your recipe! ?)

    Reply
    • Carey says

      February 16, 2017 at 1:11 PM

      Hi Beverly!
      I always use high pressure when cooking a cheesecake.

      Reply
  6. Dianne Wagner says

    March 19, 2017 at 12:46 AM

    I made this cheesecake last night but put it in two pans, so they were smaller. They cooked perfectly. The only problem is that they are BOTH gone now and I want more!!!

    Reply
    • Carey says

      March 19, 2017 at 10:44 PM

      Hi Dianne!
      I’m so glad that you enjoyed the Simple Cheesecake recipe.

      Reply
  7. Peggy Hildebrand says

    March 22, 2017 at 7:52 PM

    I cannot find the part for the topping. Not sure what the second link is and where to find it. Please help me.

    Reply
    • Carey says

      March 23, 2017 at 2:05 PM

      Hi Peggy! Thank you for commenting. This is a very simple cheesecake for the Instant Pot and doesn’t have a cooked topping. I serve it with either crushed slightly sweetened berries or sliced strawberries.

      Reply
  8. Judy Clark says

    June 12, 2017 at 5:58 PM

    This is one of my favorite recipes! Today I am planning to make it with blueberries inside. Hope it turns out as great as usual!

    Reply
  9. Geneva says

    June 14, 2017 at 12:58 PM

    Can gluccomanan be substituted for xantham gum? Is almond meal different than almond flour?
    Thanks!

    Reply
    • Carey says

      June 18, 2017 at 11:29 PM

      Yes you can substitute glucomanan for the xanthan gum. Almond meal and almond flour are interchangeable – some almond meals labeled ans flour might be slightly finer.

      Reply
  10. Jo says

    July 19, 2017 at 1:33 PM

    I want to make this in 4oz canning jars so I can freeze individualy. Any idea on the cooking time, or any other changes for that? TIA!

    Reply
    • Carey says

      July 20, 2017 at 12:58 AM

      I would say about 12-15 minutes, 10 minutes NPR and cool completely before freezing.

      Reply
  11. Lynda says

    August 12, 2017 at 2:37 AM

    I don’t have a Insta pot. Can this be cooked in the l oven?

    Reply
    • Carey says

      August 15, 2017 at 10:00 PM

      Hi Lynda,
      Yes you could cook this in the oven. I would place the pan in a water bath at 350 degrees for approximately 35-40 minutes. Cool completely before refrigerating.

      Reply
  12. Karen says

    October 23, 2017 at 7:27 PM

    Hi – is there something I can use for the crust that will fit the THM-S category other than nut ingredients? My son can’t have nuts (deathly allergic). Thanks!

    Reply
    • Carey says

      October 24, 2017 at 3:58 PM

      If he is not allergic to coconut flour this one would work – http://www.briana-thomas.com/brianas-baking-mix/ If he is allergic to coconut flour you could sub those nut flours with sunflower meal and or pepitas meal.

      Reply
  13. Annette says

    October 24, 2017 at 11:20 PM

    Can you please tell me what the adjustments would be for an 8×3 Fat Daddio pan?

    Reply
    • Carey says

      October 25, 2017 at 1:59 PM

      This recipe will work as is for the 8 x 3 Fat Daddio pan – it will just yield more slices and not be quite as high.

      Reply
  14. Brandon says

    November 13, 2017 at 7:10 PM

    Can i sub the THM supersweet for something else and the THM baking blend for my own blend of coconut & almond flour?

    Reply
    • Carey says

      November 14, 2017 at 5:07 PM

      Yes you can sub out the sweetener. IF you baking blend works for other recipes it should work for this crust.

      Reply
  15. Jenn says

    December 4, 2017 at 7:24 PM

    Do you have to use the xantham gum? Could it be omitted?

    Reply
    • Carey says

      December 4, 2017 at 10:15 PM

      Yes, you can omit the xanthan gum if you choose not to use it.

      Reply
  16. Lisa says

    January 13, 2018 at 11:15 PM

    My first cheese cake ever. Cooling now. Looks fabulous!

    Reply
    • Carey says

      January 17, 2018 at 11:45 AM

      Lisa – I hope you enjoy this recipe.

      Reply
  17. Megan C says

    January 24, 2018 at 12:50 AM

    Love this…have made it twice in the last week! Not new to baking cheesecakes, but new to cooking them in my EPC. Both times I’ve used the EPC the crust seems soggy, even after baking it. Does this happen to you? I normally wrap my springform pans in foil, should I in the pressure cooker also? It’s a tight fit, so not a lot of extra room for foil. Thanks!

    Reply
    • Carey says

      February 4, 2018 at 5:00 PM

      Electric pressure cookers cook with steam – moisture. One way to work around the moister crust is to use a one piece silicone pan. But it still won’t be as dry as one baked in the oven.

      Reply
      • Megan C says

        February 5, 2018 at 5:37 PM

        Thanks, Carey!

        Reply
  18. Kari says

    March 13, 2018 at 1:41 AM

    I have made this several times, both with regular cream cheese & with the 1/3 fat cream cheese and I am wondering if there is a reason to use one over the other? It seems like we might have liked the full fat a bit better. Thanks for the yummy recipe!!

    Reply
    • Carey says

      March 13, 2018 at 3:34 PM

      Hi Kari!
      I am so glad you are enjoying this recipe. I have made this recipe with full fat, 1 of each and or all 1/3 less fat cream cheese. Yes, I agree that using full fat cream cheese may taste a bit better but using the 1/3 less fat does decrease the calorie load. When I use the full fat cream cheese I just serve a smaller portion. I love that we get to choose Food Freedom with THM!

      Reply
  19. Natalie says

    December 30, 2018 at 11:26 PM

    Mine is very jiggly. Should I cook it longer? I’ve never made one before.

    Reply
    • Carey says

      February 1, 2019 at 8:47 AM

      Hi Natalie – Cheesecakes will be a bit jiggly in the very center when they first come out of the Instant Pot. If you fee it’s runny then I would cook an additional 5 minutes.

      Reply
  20. Janet says

    January 13, 2019 at 12:24 PM

    Hi – I only have a bigger pan and it still turned out fantastic. If I wanted to to double the filling next time, how long would you bake it?

    Reply
    • Carey says

      February 1, 2019 at 11:21 AM

      Janet – are you using your Instant Pot or baking in the oven and what size pan are you using?

      Reply
      • Cindy says

        February 2, 2019 at 10:52 PM

        Can I use a springform pan?

        Reply
        • Carey says

          February 3, 2019 at 6:24 AM

          Yes, you can use a springform pan as long as it will hold the ingredients and it will fit within the liner with some space around the pan.

          Reply
  21. Veronica says

    February 4, 2019 at 9:09 PM

    What size IP is this recipe for? I have an 8 quart IP and wonder if any measurements or timing needs to change.

    Reply
    • Carey says

      February 6, 2019 at 7:13 AM

      Hi Veronica,
      This recipe has been tested in the following pots – DUO 60, DUO Plus, DUO Ultra (6 quart pots) plus the DUO 80 (8 quart). The timing worked for all four of these pots.

      Reply
      • Veronica says

        February 6, 2019 at 8:08 AM

        Thank you! I can’t wait to try it!

        Reply
  22. Ali says

    June 20, 2020 at 6:56 PM

    Can I use Greek Yogurt instead of S Cream? I don’t have any at the moment.

    Reply
    • Carey says

      June 21, 2020 at 6:29 AM

      You can use Greek yogurt but I would advise full fat yogurt.

      Reply
  23. Denise says

    November 16, 2020 at 1:25 PM

    It looks really good, however my biggest pet peeve is so many people use ingredients the most people don’t carry normally in their kitchen. Is there a way you can “dumb” it down?

    Reply
    • Carey says

      November 17, 2020 at 6:08 AM

      Hi Denise!
      I love THM’s products but you can make a DIY baking blend using equals parts of almond flour, flax meal and coconut flour – all are available at most grocery stores. For the sweetener you can substitute either Pyure, Truiva, Lakanto or Swerve depending on which brand your grocery store carries.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

THM Affiliate

We are honored to be an official Trim Healthy Mama Affiliate! Trim Healthy Mama Store

Healthy Meal Planning Process

Do you sruggle with meal planning? If you do then this is the E-Book for you! Filled with great info and worksheets.

Recent Posts

  • THM Vitamix Challenge Week Four
  • THM Vitamix Challenge Week Three
  • Fresh Tomato Salsa
  • Vitamix Peanut Butter
  • THM Vitamix Challenge Week Two

Instant Pot

Shop for Instant Pots, Parts and Accessories

Affiliates

All links on this site may be affiliate links and should be considered as though they are. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Categories

Archives

Recent Comments

  • Carey on Mom’s Pickled Beets (thm E)
  • CMack on Mom’s Pickled Beets (thm E)
  • Carey on Vitamix Blender Almond Milk
  • Ellen on Vitamix Blender Almond Milk
  • Tricia Leigh Thomas on Fresh Cauliflower Soup THM FP
  • Home
  • About
  • THM Recipe Box
    • THM S
    • THM E
    • THM FP
    • THM Snacks
    • THM Desserts
  • Trim Healthy Mama Plan
  • Privacy Policy & Disclaimer Statements

Copyright © 2021 · Delightful theme by Restored 316

Copyright © 2021 · Delightful Pro Theme on Genesis Framework · WordPress · Log in