Dec 15, 2021 · LAKANTO WRITER

Sugar-Free Instant Pot Mini Cheesecakes

15 Dec, 2021 · By LAKANTO WRITER· desserts , gluten-free recipes , keto diet recipes , sugar-free desserts · Comments

If you’re looking for a cheesecake to remember, look no further! Baking these mini cheesecakes in an Instant Pot not only makes it easy, but also creates the traditional water bath it needs for a perfectly smooth texture without cracks. They’re everything you'd hope a cheesecake would be: creamy, luscious, smooth, and the perfect amount of sweet!

This easy sugar-free Instant Pot Cheesecake recipe makes three personal 226.8 grams servings. Use this as your next go-to for sharing with guests, or enjoy the rest for later. Unlike conventional cheesecake recipes that contain sugar, this recipe uses our Monkfruit Sweetener, which means you can enjoy every bite without compromising your health goals. You read that right, you can have your (cheese)cake and eat it too.

Enough of us talking, we know you want to dig in!

INGREDIENTS FOR INSTANT POT MINI CHEESECAKES

226.8 grams Cream Cheese, softened
¼ c Sour Cream or Greek yogurt
⅓ c Lakanto Classic Sweetener
2 eggs, room temperature
1 tsp. Vanilla extract
Optional: Berries for topping, and Lakanto Powdered Sweetener to sprinkle on top

HOW TO MAKE INSTANT POT MINI CHEESECAKES

In a medium bowl, mix softened cream cheese and Lakanto Classic Sweetener with an electric hand mixer until creamy. Add the eggs and continue to beat until incorporated. Next, add the sour cream and vanilla extract, and mix until smooth.
Spray three, 8 ounce ramekins with non-stick cooking spray, and divide the cheesecake batter even between each ramekin.
Plug in your instant pot. Pour 1 cup of water into the bottom of the instant pot, place the trivet in next, then arrange the cheesecake filled ramekins on top.
Put the lid on and turn the valve to “sealing.” Select the manual button, then use the +/- buttons to bring the time to 3:00 minutes.
Once the cooking time is completed, let the pressure to release naturally, approximately 12-15 minutes. Once it unseals, open the lid and remove the ramekins from the pot.
Allow the cheesecakes to cool to room temperature. Then cover them with plastic wrap and transfer to the fridge to chill for about 3 hours. Optional: top with your favorite berries!