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Keto Chocolate Cheesecake Baked in Pressure Cooker

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Last updated on: January 4, 2019

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A decadent keto chocolate cheesecake that’s made in the pressure cooker. No need to heat up an entire oven for this baked treat!

Easy pressure cooker keto chocolate cheesecake

I’ve been trying to get more use out of my Instant Pot. It’s such a great appliance that’s being underutilized in my kitchen.

I’m definitely getting a better feel for pressure cooking, but I’m certainly no expert. A few weeks ago, I tried my first dessert recipe, a low carb keto chocolate cheesecake.

To make the recipe, you do want to have a small springform pan or push-up pan that fits in your electric pressure cooker. I used a push-up pan and just rested the pan on a tall can to push the bottom above the sides.

I got the tip for using a can from Jill at This Old Gal. She gives some great tips for baking a cheesecake in the Instant Pot here.

Making a pressure cooker keto chocolate cheesecake

When I need advice on using the Instant Pot, I can usually find the information on Jill’s food blog. So, when I decided to bake a low carb keto chocolate cheesecake in the pressure cooker, This Old Gal was the first site I visited.

I’ve noticed a lot of other websites copying Jill without giving her the credit she deserves. This, unfortunately, happens a lot in the food blogging world.

There’s also a lot of bloggers getting accused of copying others when recipes are similar. I’m one of the bloggers that have been falsely accused as well as copied without attribution.

Most recipes are inspired by another recipe or a combination of recipes. This pressure cooker low carb keto chocolate cheesecake was adapted from one I saw on Southern Living.

Instant Pot pressure cooker keto chocolate cheesecake

I made changes to the original recipe based on information I found at This Old Gal as well as adapting the recipe to low carb. Since I’m avoiding erythritol, I replaced the sugar with concentrated sweeteners and unsweetened chocolate.

I’ve provided the equivalent amount of Swerve that could be used in place of the stevia and monk fruit. The texture of the cheesecake is definitely better when using erythritol.

Unfortunately, I’m sensitive to erythritol. I’m not sure if it’s because it’s typically made from corn which I have a sensitivity to.

If you don’t have any sensitivity to the erythritol in bulk sweeteners, I’d recommend using that in this keto chocolate cheesecake. Pyure and Sukrin are all great sweeteners to use if you don’t care for Swerve.

Instant Pot low carb pressure cooker keto chocolate cheesecake recipe

Overall, I’ve been pretty impressed with how easy it is to make things in the Instant Pot. I just wish I had more time to play around with it in the kitchen.

Because things cook quickly under pressure, you’ll want to be careful not to overcook the cheesecake. The first one I baked was in the cooker too long and ended up a bit too firm.

Diet To Go Special Deal

If you’d rather make a no bake cheesecake, give my low carb peanut butter cheesecake a try. Or, for a baked one, my blueberry swirl cheesecake pie is super rich and creamy.

Pressure Cooker Keto Chocolate Cheesecake Recipe

Low carb pressure cooker keto chocolate cheesecake

pressure cooker keto chocolate cheesecake
Print Pin Review
4.32 from 16 votes

Keto Chocolate Cheesecake Baked in Pressure Cooker

A decadent pressure cooker cheesecake that's made low carb and gluten free. No need to heat up an entire oven for this baked treat!
Course Dessert
Cuisine American
Keyword cheesecake, chocolate
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 413kcal
Author Lisa | Low Carb Yum

Ingredients

Crust:

Filling:

  • 16 ounces cream cheese at room temperature
  • 1/2 teaspoon stevia concentrated powder see note
  • 1/2 teaspoon monk fruit powder see note
  • 1/3 cup unsweetened cocoa powder
  • 1 large egg at room temperature
  • 2 large egg yolks at room temperature
  • 1/4 cup sour cream
  • 3/4 cup heavy cream
  • 6 ounces baking chocolate melted
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

Crust:

  • Line bottom of 7" push or springform pan with parchment paper cut to size.
  • In medium bowl, combine all dry crust ingredients then stir in melted butter. Press into bottom of prepared pan.

Filling:

  • In food processor (or use electric mixer with large bowl), blend the cream cheese with the sweeteners and cocoa powder.
  • Blend in large egg, then blend in egg yolks.
  • Blend in sour cream, heavy cream, melted chocolate, and vanilla extract. Scrape sides of processor or bowl as needed.
  • Pour cream cheese mixture on top of crust in pan. Smooth top with rubber spatula.
  • Place rack in pressure cooker, then add in 1.5 cups of water.
  • Make a foil sling and place over rack making sure ends are long enough to extend top of pressure cooker.
  • Place cheesecake pan over sling and cover loosely with foil to prevent condensate dripping on top. Fold tops of sling loosely over cheesecake.
  • Cover pressure cooker and set to maximum pressure for 20 minutes. When time is up, allow pot to sit for 15 minutes at natural pressure release.
  • Open lid and use sling to lift cheesecake out and move to cooling rack.
  • Allow to cool for an hour or so, then refrigerate for a couple hours before removing side of pan.
  • For best results, the cheesecake should be allowed to sit overnight in the refrigerator.
  • Serve close to room temperature for a softer texture.

Notes

5 grams net carbs per serving.
Each slice is really filling. Cutting into smaller slices with reduce carb and calorie counts.
The stevia and monk fruit sweeteners can be replaced with 3/4 cup Swerve (or equivalent sweetener) if desired.

Nutrition

Nutrition Facts
Keto Chocolate Cheesecake Baked in Pressure Cooker
Amount Per Serving (1 slice)
Calories 413 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 22g 110%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 153mg 51%
Sodium 56mg 2%
Potassium 319mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 8g 32%
Sugars 2g
Protein 8g 16%
Vitamin A 250%
Calcium 37%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Tried this recipe?Mention @lowcarbyum or tag #lowcarbyum!

© LowCarbYum.com

Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

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About Lisa

Lisa at Low Carb Yum

Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites!

Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

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Comments

  1. Hi, I’m new to instant pot cooking but I want to try this recipe for chocolate cheesecake. You have 2 listings for sweetener. I have organic stevia blend that contains Erythritol. How much should I use ? It’s a little confusing that you have 2 different ones.
    Thank you.
    David

    Reply

    • If you read the entire recipe card, you’ll see the following in the Notes: The stevia and monk fruit sweeteners can be replaced with 3/4 cup Swerve (or equivalent sweetener) if desired.

      Reply


  3. Great texture cheesecake, and recipe is easy to follow – but we don’t care for its bitter chocolate flavor and inadequate sweetness. Added way more sweetener (Splenda) but also should have cut out one of the chocolate sources – either the cocoa powder or the unsweetened baking chocolate. Essentially inedible without overwhelming amounts of whipped topping!

    Reply

  4. Made this for the husband’s birthday. Been about ) months keto and I wanted him to not have to worry about enjoying his dessert. This is very rich but delicious. Added a bit more sweetner and it was amazing. Thank you.

    Reply

  5. this cheesecake is really wonderful. took care of my chocolate fix for next month. I thank you for all your recipes as I’m not good without one. Maybe someday I will be better.

    Reply


  6. I made this recipe precisely as written in my 6 qt instant pot, except I subbed in 1/4 cup of truvia for the sweetener. It turned out EXCELLENTLY. I myself am not keto and neither is the roommate, but a dear friend is and I wanted to make something we could all enjoy. I will be making this recipe again for sure. It has that intense chocolate flavor that so many recipes lack or that is shrouded in sweetness. Thank you for sharing!

    Reply

  7. HELP. I don’t understand what you mean by rack and what am I pouring the water into? not my instapot (without the pot)?

    Reply

    • You need to place the pan with the cheesecake in it on top of the small rack that came with the Instant Pot. It goes on the bottom of the metal Instant Pot pot. Then pour water into that. You need to have adequate liquid to pressure cook which is why water is added. Plus, the humid environment is great for cooking cheesecake.

      Reply


  9. I made this with high quality chocolate. It was exactly done.however it is far too rich (4 oz of baking chocolate is plenty) and barely any sweetness comes thru. My wife said it was like eating unsweetened cocoa powder. I threw the rest away

    Reply

  11. I made this for the holidays and the taste was really rich. However , I’m not sure what I could have done wrong but it came out dry almost like a cake like texture.
    Any ideas where I missed something?

    Thanks

    Reply


  12. Just made this today for Christmas for me and it came out great! Really rich flavor (almost too much) but my wife and I really enjoyed it! As I only had a 6″ springform available (and it was full to the top) I used 30 mins at high pressure as some other comments have mentioned. Let it sit for an hour then in the refrigerator for 12 hours before eating .Came out great!

    Reply

  13. Just as a side note. I called the instant pot company today. They told me I need to always have TWO cups of liquid in the 8-quart pot. I have the instant pot duo 8 quarts. I would like to use my 8-inch springform pan how would that work? Do I need to cook it for a shorter time as its more watts then the smaller IP? I hard boiled eggs tonight as it was my first time using it. I cooked them on high pressure and for 5 min and they were perfect. I’m looking for hints and tips for the size I have.

    Reply


  14. Wow! Lisa, thank you for sharing this recipe – it is nothing short of fabulous! I made it for Thanksgiving when we were also celebrating two birthdays. It is creamy, rich and tasted just as good as (in my opinion, even better than!) a typical high-carb cheesecake. It more than sated my craving for cheesecake. Love, love, love it!!!

    Reply


  17. I made it last night and just had my first piece – its fantastic. Cook time was right on. I placed a paper towel over the cheesecake, under the layer of tin foil and it helped with condensation. The small amount that did pool on top, I easily soaked up with a paper towel. I only had 4 oz of baking chocolate, but it still came out great. I cut it into 8 pieces, but its so rich, I can only eat a half of a piece at a time.

    Reply

  18. Hi, thanks for the recipe, I look forward to trying it!
    I’m curious, you said you’re sensitive to erythritol–I am too, and it is the only food sensitivity I have. I googled it and came up with nothing. I was wondering what your reactions are like. If I eat it raw in cookie dough and then have a couple of the cookies I made, I get a noticeably faster heart rate and feel like i’m over-caffeinated and edgy. However, I don’t have digestive reactions to it. I’m in school studying Nutritional Therapy so this is of particular interest to me!
    Thanks in advance for your time!
    Sharayah

    Reply

    • It causes bloating for me and sugar cravings. If I have too much I get gas. I do much better with the concentrated forms of stevia and monk fruit.

      Reply


  21. Absolutely delicious! I should start by saying that I use recipes as a guideline, I always change them up a little. I used raw cacao powder in place of cocoa powder, because that’s what I had. I also subbed dark (72% cacao) chocolate for the melting, because that’s what I had. I’m more modified paleo than strict, so I used 3/4 cup of coconut sugar as the only sweetener. AND I did all mixing in my food processor, because I don’t have a stand mixer. After reading the comments I realized that my pressure cooker would need more time, so I cooked for 30 minutes. The condensation did make the top a little runny, so I placed into a 250 degree oven until the top was solid. Even with all those changes, this was a delicious, decadent Mother’s Day dessert enjoyed by low carb parents, sugar loving kids, and one skeptical grandpa. It paired well with berries, and tasted a lot like the Godiva dark chocolate cheesecake from The Cheesecake Factory. Can’t wait to make again.

    Reply

    • It’s worth a try. I know that 1 oz unsweetened baking chocolate is usually equivalent to 3 tablespoons unsweetened cocoa plus 1 tablespoon fat.

      Reply


  23. I tried this recipe and the cooktime was off. I put it on high pressure for 20 minutes and natural release for 15 and it was raw. And the foil tent didn’t help keep condensation off, it just created its own. I finished it off in the oven but had to guess at cook time because I had no idea how cooked it was. It poofed up like a soufflé and then collapsed so looked awful. The taste was ok at least since I used very high quality chocolate. And the amount of ingredients for the crust wasn’t nearly enough. I multiplied by 1.5 and it was still a thin crust.

    Reply

      • thank you so much Lisa. I used that the 3rd time (after using bakers chocolate the other 2 times) and myself and my husband did not care for it I think it may have more to do with the cocoa powder than the chocolate. I used dark cocoa. But, I also use 100% chocolate. Did you also? I think the 1st time I used what i had. 85% Bakers.

        Reply


  25. OMG, this is the BEST cheesecake I have had, made from scratch. I used 3/4 cup Swerve powdered sugar as the substitute. I was not expecting it to be that good! I and my two daughters are doing Keto and they both loved it. You can easily cut the servings down as they are so rich. This one is a keeper and go to special dessert for us. Thanks for creating.

    Reply

  27. Hi! This looks delicious, and I’m anxious to try it (mine will have to be done in the oven, though). I have one question about the sweetener subs, though. I will be using Swerve. Is the amount you listed as a substitute the total for both monk fruit AND stevia, or do I need to add that amount as a sub for each separately? Thanks!

    Reply

  30. Tried to make this tonight. Problem I’ve encountered when adding the last melted chocolate (100% dark unsweetened), the mixture became harden (bricky). When spreading into the springfoam pan, it was so dense, more gluey than concrete mixture.

    Reply

  31. I’m new to instapot and would you PLEASE add to make sure a liner pot is inside the Instapot!!!!!!!!!! I may have just ruined my Instapot by pouring the 1 1/2 cups of water in the bottom of it. I put the rack in and then the water like the instructions said and too late saw the warning inside my machine. I realized when the water came out the bottom!!! I’m not a dumb person but I feel like an idiot and just hope I haven’t ruined my new Instapot!!!

    Reply


  34. I should have known better when it only said 1 t of sweeteners in the actual cake. I had tasted it and added a bit more but it is still not at all sweet. I’m hoping to salvage it by adding some powdered Swerve on top but it tastes pretty awful and I feel like I’ve wasted a lot of expensive ingredients. In most cakes of this size, a cup or so of sugar would be required. How is 1 t supposed to make it sweet? Plus, the water wasn’t enough in my brand new InstaPot and I think the cake didn’t cook right. It’s cooling now, so we’ll see if it’s edible. I hate waste. Very disappointed.

    Reply

    • You must NOT have used the concentrated sweetener. 1 teaspoon of concentrated stevia equals about 1 cup of sugar, 1 teaspoon of concentrated monk fruit is about 1/2 cup sugar. So, you do need about 3/4 to 1 cup of sugar equivalent in the filling. The amount of bulk sweetener like Swerve is included in the NOTES section. Perhaps you missed that?

      Reply

  35. I APPLAUD YOU for taking other bloggers to task for not giving others credit. If I ever decide to take the plunge into blogging recipes, I will follow your lead (and I tend to make TONS of changes – I’ve always been an adventurer when it came to recipes – my mom trained me as a “dump cook” – dump a little of this in, then a little of that LOL). It’s going to end up being after Christmas, I’m afraid, unless it’s 3am tomorrow morning, but I am going to make this and then freeze little slices for “treat time.” Now it’s off to make a batch of your heavenly cream cheese fudge!

    Reply


  36. I’m new to low carb cooking and this looks fantastic. My question is concerning the baking chocolate. Can I just use any unsweetened baking chocolate bars?

    Reply


  37. It looks delicious! I had a question about the crust. Is it supposed to be all dry ingredient without anything binding it together?

    Reply

  38. Can I just check the amount of eggs required? Two large aggs plus two extra egg yolks? I only ask because it says ‘egg’ not ‘eggs’ in the ingredients list and instructions so I don’t want to add a second whole egg if not required. Thank you.

    Reply

  40. I don’t have a pressure cooker but this cheesecake looks aMAZing!!! Can I just make it in my oven? If so how long and at what temp?

    Reply

  41. That sounds delicious! I will definitely try making this.

    I’m wondering why you chose to use two cups of water? One cup is plenty for building up pressure…it seems like with two you’re just making it take longer to get to pressure and perhaps increasing the variability of the timing, like if someone used colder water than someone else it would take longer to get to pressure and increase the overall cooking time. (Where with one cup, it could still be different, but not as much!)

    Reply

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