Mandarin Cheesecake
Prep time
Cook time
Total time
Recipe type: Low carb, dessert
Cuisine: Any
Serves: 10
  • Crust Ingredients: (by the way, if you’re skipping the crust, then your macros will go down to 7 carbs per slice, 200 cal and 17 g of fat, 6.9 g sugar.
  • Crust: 1 and ½ cup crushed nuts ( Use almonds, pistachios, or Almond flour; or you can sub for crushed graham crackers) Add to food processor and pulse it until they are crushed but not yet finely ground (you still want to feel that crunchiness in the crust).
  • 2,5 TBSP – (Tablespoons) melted butter (If you're subbing for graham crust then add 5 TBSP)
  • Filling ingredients:
  • 16 oz cream cheese – room temperature, this is important for smooth texture. If you’re in a hurry, place 16 oz cream cheese with their wraps in hot water for 10 minutes. If you’re worried that the water will get inside the cream cheese, place the packets inside the zip lock bags. Otherwise the cream cheese must be absolutely at room temp. and nicely softened
  • ¼ cup sugar – (can sub for granulated sweetener of your choice) – I used half white sugar and half Swerve to make it ¼ cup
  • ¼ cup sour cream (room temp)
  • 2 eggs (room temp)
  • 1 TBSP lemon juice
  • 1 TBSP vanilla extract
  • 1 TBSP flour (Optional)
  1. Instructions:
  2. 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.
  3. In a small bowl combine your crushed nuts and melted butter. Spread evenly with your fingers (or use flat bottomed mug) 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. (Note - If you're subbing for graham crust, then you bake for 15-20 minutes)
  4. In a mixing bowl mix your 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.
  5. 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.
  6. Lock in the lid. Select Pressure cook, High and set for 30 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.
  7. When cheesecake is cooled, place in the refrigerator (covered with saran plastic wrap) for at least 5 hours or best overnight.
  8. The next day prepare your toppings. I used Wonderful Halos, raspberries and blueberries. Decorate your cheesecake however you like, use Halos Mandarins for the gorgeous festive look and start enjoying the creamy silky texture with pure goodness.
Recipe by Daily Yum at