Keto Vanilla Cheesecake (made in a Pressure Cooker)

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Yesterday was my husbands birthday and he was dead set on having a Keto Vanilla Cheesecake for his day!  We attempted to do the low carb cheesecake option at the Cheesecake Factory before and we both ended up with a very bad stomach ache after.  We were miserable.  I promised to make him the best damn cheesecake that was keto-friendly with ingredients that wouldn’t leave us with a bad tummy ache or miserable.  This keto dessert was a total hit!

Not only that, it didn’t take a long time to whip up either.  It takes about 10 minutes prep time and 40 minutes in the Instant Pot!  I always make this dessert ahead of time to allow plenty of time overnight for it to set properly in the refrigerator!

This keto vanilla cheesecake I made with a walnut flour crust.  It can be made with a sunflower or almond flour crust also in the same measurements.  All of them taste great!  It’s totally up to you and your preferences!

Keto Vanilla Cheesecake Ingredients

• 1 cup walnut flour or almond flour
• 3 tbs butter, melted
• 16 oz cream cheese, room temperature
• 1/2 cup Monkfruit (confectioners) or Erythritol
• 3 eggs
• 1 tsp vanilla (clear)
• 1/4 cup sour cream

Keto Vanilla Cheesecake Instructions

1.  Cut out a small piece of parchment paper that fits the bottom of the pan you are using.  I traced the pan and used scissors to cut it to the exact measurement.  The cut two long pieces of parchment paper so you can put it and the bottom of the pan before the circle piece to lift the cheesecake out of the pan when it’s done.  (see photos below)
2. Melt the butter and mix it in a small bowl with the nut flour for the crust.
3. Press the nut flour and butter mix crust mixture into the bottom of the prepared cheesecake pan.
4. In a medium-size bowl, add the cream cheese, sugar substitute, eggs, vanilla, and sour cream.  Mix it until it’s fully combined and has a smooth texture.
5. Pour the cream cheese mixture on top of the crust you prepared earlier.
6. Add 1 cup of water to the bottom of the pressure cooker.
7. Place the trivet inside the pressure cooker and then place the cheesecake pan on top of the trivet.
8. Set the pressure cooker to high for 40 minutes for a 7-inch pan.  If you are using a 6-inch pan I would pressure cook it on high pressure for 45 minutes.  If you are using 3 or 4 mini pans, you can pressure cook them on high pressure for 20 minutes with a 15 minute natural release time.
9. Then allow it to naturally release for another 18 to 20 minutes.
10. Remove the cheesecake pan from the pressure cooker and let it cool down.  Once it’s cooled down it will be set enough for you to remove it from the pan.  Place it in the refrigerator for an hour so it completely sets.
11. Feel free to add sugar free strawberry, blueberry, or raspberry sauce on top with a small amount of whipped cream before you serve it.   We make this Keto Blueberry Sauce recipe often but you can use the same recipe for any berries you want to use.

Keto  Vanilla Cheese Nutrition

Serves 12

Calories 239, Total C 4.4g, Fiber 0.3g, Net C 4.1g, Sugars 1.9g, Fat 19.4g, Protein 5.6g

Crème Fraiche Layer option

First off, you might be asking yourself what is Crème Fraiche?  Crème Fraiche is a light cream made with a base of sour cream, heavy cream or yogurt.  It’s a French name that literally means fresh cream.

If you want to add this layer at the top of the cheesecake, simply whisk together 1/2 cup sour cream, 1 tablespoon of monkfruit or erythritol (confectioners blend), 1 tbs heavy cream, with 1 teaspoon of clear vanilla.  Then spread it over the cheesecake right before it’s set to cool and before you place it in the refrigerator.  This will allow this sweet creme layer to spread evenly over the top of the cheesecake and set perfectly when the cheesecake sets as it cools.

Cheesecake Notes:

1.  The cheesecake will not fully set until it sets in the refrigerator for at least an hour.  If it seems a bit lose, or wobbly, this is why.  It’s totally normal.  The texture will be rich and creamy once it sets.  I always make the cheesecake the even before I plan to serve it to give it enough time to set properly in the refrigerator.
2. If there is a bit of liquid that is floating on the top of your cheesecake after you take it out of the pressure cooker you can use a paper towel to absorb the excess moisture or you can gently tilt the pan just enough to remove the moisture from the pan.
3. This cheesecake will keep in the refrigerator lightly covered for about 4 to 5 days.  It’s the perfect dessert to make ahead of time for a party if needed.

Here are a few photos we took while making this Keto Vanilla Cheesecake recipe:

Keto Vanilla Cheesecake

Rich and creamy cheesecake that's keto friendly too!

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 servings

Calories 239

Ingredients

  

1x2x3x

• 1 cup walnut flour or almond flour
• 3 tbs butter melted
• 16 oz cream cheese room temperature
• 1/2 cup Monkfruit Confectioner Sugar or Erythritol
• 3 eggs
• 1 tsp vanilla clear
• 1/4 cup sour cream

Instructions

 

• Cut out a small piece of parchment paper that fits the bottom of the pan you are using.  I traced the pan and used scissors to cut it to the exact measurement.  The cut two long pieces of parchment paper so you can put it and the bottom of the pan before the circle piece to lift the cheesecake out of the pan when it's done.  (see photos below)
• Melt the butter and mix it in a small bowl with the nut flour for the crust.
• Press the nut flour and butter mix crust mixture into the bottom of the prepared cheesecake pan.
• In a medium-size bowl, add the cream cheese, sugar substitute, eggs, vanilla, and sour cream.  Mix it until it's fully combined and has a smooth texture.
• Pour the cream cheese mixture on top of the crust you prepared earlier.
• Add 1 cup of water to the bottom of the pressure cooker.
• Place the trivet inside the pressure cooker and then place the cheesecake pan on top of the trivet.
• Set the pressure cooker to high for 40 minutes for a 7-inch pan.  If you are using a 6-inch pan I would pressure cook it on high pressure for 45 minutes.  If you are using 3 or 4 mini pans, you can pressure cook them on high pressure for 20 minutes with a 15 minute natural release time.
• Then allow it to naturally release for another 18 to 20 minutes.
• Remove the cheesecake pan from the pressure cooker and let it cool down.  Once it's cooled down it will be set enough for you to remove it from the pan.  Place it in the refrigerator for an hour so it completely sets.
• Feel free to add sugar free strawberry, blueberry, or raspberry sauce on top with a small amount of whipped cream before you serve it.   We make this Keto Blueberry Sauce recipe often but you can use the same recipe for any berries you want to use.

Notes

The cheesecake will not fully set until it sets in the refrigerator for at least an hour.  If it seems a bit lose, or wobbly, this is why.  It's totally normal.  The texture will be rich and creamy once it sets.  I always make the cheesecake the even before I plan to serve it to give it enough time to set properly in the refrigerator.
If there is a bit of liquid that is floating on the top of your cheesecake after you take it out of the pressure cooker you can use a paper towel to absorb the excess moisture or you can gently tilt the pan just enough to remove the moisture from the pan.
This cheesecake will keep in the refrigerator lightly covered for about 4 to 5 days.  It's the perfect dessert to make ahead of time for a party if needed.

Nutrition

Serving: 1serving | Calories: 239 | Carbohydrates: 4.4g | Protein: 5.6g | Fat: 19.4g | Fiber: 0.3g | Sugar: 1.9g | Net Carbs: 4.1g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

Here are a few other Keto recipes you might enjoy:

Creamy Keto Fudge Popsicles Recipe

Low Carb and Keto Friendly Butter Cake Recipe

Keto Pumpkin Bread Recipe

Keto No Bake Strawberry Cheesecake Parfait Recipe

Keto Cream Horns Recipe