Cheesecake is a timeless dessert, cherished for its creamy texture and rich flavor. Today, we present a modern twist on this classic dish with our Instant Pot® Cheesecake with Fresh Berries. This recipe encapsulates indulgence while providing an easy method to prepare this delightful dessert, perfect for celebrations or as a sweet treat to enjoy anytime.
What makes this cheesecake special is not just its creamy texture but also the convenience of making it in an Instant Pot. Say goodbye to the traditional lengthy baking methods! This cheesecake is quick to prepare, requiring only a 30-minute cook time after a brief prep session. Paired with fresh berries, it becomes a refreshing dessert that captivates your taste buds while also offering health benefits from the fruits used.
Moreover, the use of monk fruit sweetener in both the crust and batter provides a guilt-free indulgence, making this dessert suitable for those monitoring their sugar intake.
Ingredients
Crust Ingredients:
- 1 cup almond flour
- 1 teaspoon real vanilla extract
- 3 tablespoons granulated or powdered monk fruit sweetener
- 3 tablespoons unsalted butter, melted
Batter Ingredients:
- 2 8-oz. blocks cream cheese, room temperature
- 1 teaspoon real vanilla extract
- 3 tablespoons powdered monk fruit sweetener (add 1-2 tablespoons more for a sweeter cheesecake)
- 2 large eggs, room temperature
- ¼ cup heavy cream, room temperature
Toppings:
- 1 pint fresh strawberries, sliced lengthwise
- ½ cup fresh blueberries
- 2 tablespoons powdered monk fruit sweetener, for garnish (optional)
Directions
Begin by preparing the springform pan with non-stick cooking spray or parchment paper. This will help ensure your cheesecake releases easily.
Next, in a medium bowl, combine the crust ingredients until thoroughly mixed. Press this mixture into the bottom of the springform pan and place it in the freezer until ready to use.
In a separate bowl, beat the room-temperature cream cheese on medium-low speed until blended. Gradually add the vanilla extract, monk fruit sweetener, and heavy cream while ensuring not to overmix. Finally, incorporate the eggs one at a time, mixing gently until blended.
Pour the batter onto the crust, smooth the top, and tap the pan to release any air bubbles. Place the springform pan on a trivet in the Instant Pot filled with 1¼ cups of water, lock the lid, and cook on Manual for 30 minutes.
Upon completion, allow for natural pressure release before carefully removing the cheesecake. Chill in the refrigerator for at least 4 hours.
Once set, garnish with fresh berries and powdered monk fruit sweetener if desired before slicing and serving. This cheesecake promises a delightful experience, where classic flavors meet modern convenience.
For those seeking a low-carb dessert option, this recipe is an excellent choice, and it can even be customized by adding different fruits or flavors. Have you tried this recipe? Share your experience in the comments!
