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Simple Instant Pot Cheesecake

Whether you're on the Keto diet, managing a gluten-free lifestyle, or just plain-ole hungry for something sweet, this Simple Instant Pot Cheesecake is FOR. REAL. a spot-hitter and sweet-tooth-massager. And so fast to put together, you should probably make one right now.



  • 3/4 cup ground almonds
  • 2 tablespoons melted butter
  • 1 teaspoon Stevia


  • 2 8-ounce packages cream cheese, softened
  • ΒΌ Stevia more if needed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream


  1. Combine ground almonds with Stevia and melted butter and pat down on the bottom of a 7-inch springform pan sprayed with non-stick cooking spray.
  2. Cream together the cream cheese and Stevia until smooth and then taste for sweetness to see if you need to add more sweetener BEFORE adding in the eggs.
  3. Mix in the eggs one at a time. Add in the vanilla and sour cream and mix until smooth.
  4. Pour into springform pan on top of the crust.
  5. Run a fork back and forth through the cheesecake several times to remove air bubbles.
  6. Cover with foil.
  7. Pour two cups of water into the inner pot of the Instant Pot.
  8. Make a sling out of aluminum foil to lower the pan into the pressure cooker.
  9. Close the lid of the Instant Pot and turn to sealing position.
  10. Set for a manual high pressure time of 35 minutes. When time has finished, allow for a natural release for 12 minutes before letting out the rest of the steam.
  11. Cool on the counter for an hour and then put in the refrigerator and cool for an additional 4 hours.
  12. If desired, add toppings before serving.