Wednesday, September 12, 2018

Instant Pot Cheesecake | Healthier Cheesecake Recipe

Let’s face it, dessert is a must. With this healthier cheesecake recipe dessert doesn’t have to mean blowing your healthy lifestyle. We all know how much I love the Instant Pot and this recipe is no different. Instant Pot cheesecake is quick, easy, and I feel good knowing that it aligns with my healthier dietary goals.
  • Filling:
  • 2 cup cottage cheese
  • 1/2 cup plain or vanilla Greek yogurt
  • 2 eggs
  • 3 tbsp honey
  • 1 tbsp rice flour
  • 1 tsp vanilla extract
  • 1/2 cup sliced fresh strawberries
  • Crust:
  • 1/2 cup oatmeal
  • 1 tbsp honey
  • 1 tbsp melted butter

  1. In a food processor or blender combine the ingredients for the crust. Mix for 2-3 minutes until the oats are chopped
  2. Pour the crust mixture into the bottom of a 6 inch spring form pan lined with wax paper. Press firmly to form crust on the bottom.
  3. Wash out your blender or food processor and fill it with the filling ingredients.
  4. Blend filling for 5 minutes until it is smooth. The filling will be a little watery.
  5. Pour the filling into the spring form pan. Tightly cover the pan with foil to prevent water from getting the pan.
  6. Place 2 cups water in the bottom of the Instant Pot, and the trivet of the silicone steaming basket on the bottom with the handle up. Carefully insert the cheesecake into the Instant Pot.
  7. Using the manual function cook on high pressure for 35 minutes. Let the pressure release naturally. Remove the cheesecake and let it rest in the refrigerator overnight.
  8. When ready to serve top with fresh sliced strawberries.
Recipe Adapted From

Recipe Notes
Container Count: Entire Cake: 4R, 1Y, 3tsp, .5P

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