I am officially a convert. Using the Instant Pot is now my favourite way to make cheesecake. This is my keto-friendly strawberrry cheesecake recipe modified to be made in the Instant Pot. I use a shortbread style crust because it goes best with the the strawberry topping. Make sure you follow all the instructions exactly, especially the pan set-up and cooling instructions as it really does affect the end results.

Keto Strawberry Cheesecake Recipe

Shortbread Crust Ingredients:

Cheesecake Filling Ingredients:

Strawberry Topping Ingredients:

Directions:

  1. Remove cream cheese, eggs, heavy cream) from the refrigerator and allow them to warm to room temperature 30 minutes before starting the rest of the recipe.

  2. Prepare a steam rack or the trivet that came with your pressure cooker, ideally with lifting handles. Prepare an aluminum 6 or 7-inch round cheesecake pan with removable bottom or springform pan. Line the springform base with parchment paper so that it wraps all the way around the outside of the edges of the base. Cut a piece of parchment paper to wrap around the inner side of springform pan as well. Snap the base into the pan liner then tightly wrap the base of the springform pan with aluminum foil. This is to prevent moisture from getting in the base, which can make the crust soggy.

  3. Stir together all the crust ingredients except the almond flour. Sift in the almond flour then stir until the butter is absorbed and a dough is formed.

  4. Transfer the dough to the cheesecake pan. Use a flat measuring cup to firmly press down to form a flat and smooth crust covering the entire bottom of the pan. Put the pan to the freezer to chill for 20 minutes while you work on the filling.

  5. Add cream cheese and erythritol to a large bowl. Use a electric mixer to beat on low speed until well-mixed, around 1 minute.

  6. Add heavy cream, lemon juice, liquid stevia and vanilla extract. Beat on low speed until smooth, arounf 30 seconds.

  7. Add eggs one at a time, beating on low speed until just combined, around 30 seconds each. Be careful not to overmix the eggs.

  8. Remove the pan with chilled crust from the freezer. Pour the batter over the crust, careful not to leave trapped air gaps. Flatten the surface using a spatula. Gently lift and drop the pan on a firm surface to tap it and release air bubbles. Add a sheet of paper towel to the top of the springform pan then wrap the top with aluminum foil.

  9. Add 1 cup of water to the bottom of the Instant Pot. Place the cheesecake on the trivet and gently lower it into the pot. Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 20-25 minute natural release. Remove the lid from the Instant Pot. Turn off the pressure cooker.

  10. Allow the cheesecake cool uncovered in the pressure cooker for 45-60 minutes. Lift the cheesecake from the pot using the trivet’s handles to remove the cheesecake from the pot. Gently remove the foil and paper towel from the top and continue to cool on the countertop to room temperature (around 3 hours).

  11. Place chopped strawberries (not the halves), vanilla, xylitol and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 10 minutes until strawberries breakdown, stirring occasionally.

  12. Add arrowroot flour and stir. It will thicken quickly. Add halved strawberries and cook for 1 minute to soften. Sauce should be syrupy. Remove from stove and cool. It will thicken as it cools. Give it a stir once cooled. Adjust thickness to get preferred consistency by stirring in a touch of water. Store in the fridge until ready to use.

  13. After the cheesecake has cooled to room temperature, refrigerate for at least 6 hours or 24-48 hours for best results. Around 20 minutes before you intend to serve the cheesecake, remove it from the fridge to bring it to room temperature.

  14. Carefully remove the cheesecake from the pan. Peel off the parchment paper and add to serving plate.

  15. Spoon strawberry topping onto the cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Slice and serve.

I know there are a lot of steps to making this Instant Pot keto strawberry cheesecake, but at least you don’t have to pre-cook the crust! It is worth the wait when you finally get to eat it, or at least I think so. What do you think? Please let me know in the comments. Or if you share any pics on Instagram, please tag me so I can see your creation. Enjoy! :)