Instant Pot Cheesecake, Low Carb, Low Sugar
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Any
Serves: 10
  • Low carb Crust: 1 cup crushed Pecans ( can substitute for 1 cup walnuts, almonds or Almond flour)
  • 3 TBSP - (Tablespoons) melted butter
  • Filling:
  • 16 oz cream cheese - room temp.
  • ½ cup sugar - (for low carb and keto version substitute for granulated sweetener of your choice) like Swerve or Monkfruit natural sweeteners)
  • ¼ cup sour cream
  • 1 tbsp flour (Optional)
  • 2 eggs (room temp)
  • 1 TBSP lemon juice
  • 1 TBSP vanilla extract
  1. Prepare a 7 inch spring-form by coating it with non-stick spray or oil it up. Line with foil or parchment paper if desired.
  2. In a small bowl combine your crushed nuts and melted butter. Spread evenly with your fingers in the bottom and 1 inch up the side of the pan. Bake in the oven at 350 F (180 C) for 8 minutes. Do not bake longer, because nut crust can get burned. Let cool and place in the freezer for 20 minutes.
  3. In a mixing bowl mix very soft room temperature cream cheese and sugar at medium speed until smooth. Blend in sour cream and flour. Mix in the eggs one at a time just until blended. Do not over-mix. Pour batter into the spring-form pan on top of the crust.
  4. Pour 1 cup of water into the stainless steel inner pot, and place the trivet in the bottom. Cover the spring-form with aluminum foil (<- this is important) and carefully lower the filled pan into the inner pot on top of the trivet.
  5. Lock in the lid. Select Pressure cook, High and set for 35 minutes of cooking time. When beep sounds turn off Instant Pot and use Natural release (it should take approximately 10-15 minutes). Open the lid, remove cheesecake, use the corner of paper towel to soak up any water on top of cheesecake.
  6. When cheesecake is cooled, place in the refrigerator (covered with plastic wrap) for at least 5 hours or best overnight.
  7. The next day prepare your toppings. I used fresh strawberries. Decorate your cheesecake however you like and start enjoying the creamy silky goodness.
Oven baked Low carb cheesecake with pecan crust method:
Note: This recipe is still for 7 Inch Spring-form pan. If you have a bigger pan, like 9 Inch, then you can double the recipe. Other equipment you may need: Roasting pan, elevated baking rack.
Follow the same instructions how to prepare the springform pan, crust and filling.
Pour your batter into the spring-form pan on top of the crust.
Set the oven rack to the second to the lowest position in the oven.
Preheat the oven to 325 degrees F (160 degrees Celsius)
Place the roasting pan onto the second to the lowest rack.
Place the elevated baking rack on top.
Place the filled spring-form on top of the baking rack.
Pour boiling water into the roasting pan until it comes up to 1 Inch, but still make sure the water does not touch the springform pan.
Bake for 40 to 60 minutes or until the center is almost set
Remove from oven and let sit until completely cool - do not touch, do not shake, do not take out of spring form pan yet.
Cover with plastic wrap and place in the refrigerator for at least 4-5 hours or best overnight.
The next day, gently separate cheesecake from springform with the knife and open the latch.
Follow by preparing your toppings and decorations and enjoy!
Recipe by Daily Yum at