Easy Keto cheesecake- the perfect dessert for spring and summer. Bonus it is made in the Instapot!!

Who doesn’t love desserts? If Fall has its pies and Winter has its cakes, then Spring is definitely cheesecake season. Light, fluffy, and creamy, cheesecake is the perfect dessert for warming weather! And what’s even better than a delicious, easy to make cheesecake, is one that is completely guilt free!

Made with almond flour, and Swerve (a sugar replacement) It is only 196 calories per slice and only 5 net carbs. That includes the raspberry sauce!! And did I mention it’s made in the Instant Pot with this 7 inch spring form pan. This is literally one of the easiest and healthiest desserts you can make!

Ingredients for easy keto cheesecake!

Here is what you need:

Crust
1/2 cup Almond flour
1 TBSP Swerve
1/2 TBSP Ghee ( 1.5 teaspoons)
 
Filling
16 oz. cream cheese
1/2 cup sour cream
4 TBSP Swerve
1 tsp Young Living Vitality Orange Essential Oil
2 large eggs
 
Raspberry Sauce
2 cartons fresh raspberries
2 TBSP Swerve
1/2 tsp Young Living Vitality Orange Essential Oil
 
Step 1- for easy keto cheesecake
Step 1: Pre-heat oven to 400. In medium bowl; mix together almond flour, swerve and ghee.
 
Step 2 for easy keto cheesecake.
 
Step 2: Spray 7 inch spring-form pan, then use a circle of parchment paper on bottom of pan and press crumb mixture in an even layer into the bottom of the spring-form pan. Bake for 5-6 minutes,then let cool.
 
step 3 for easy keto cheesecake
 
Step 3: In a large bowl; mix together cream cheese, sour cream, eggs,and swerve.
Step 4 for easy keto cheescake
 
Step 4: Mix until you have a creamy consistency without lumps. Then add orange EO.
 
Step 5 for easy keto cheesecake- Instant pot recipe
Step 5: Pour 1 1/2 cups water into your Instant Pot, add trivet.
 
Step 6- for easy keto cheesecake- i love this cute 7 inch springform pan from Amazon!
 
Step 6:  Wrap foil around bottom of spring form pan (optional), then pour cheesecake filling over cooled crust.
Step 7- for easy keto cheesecake- makes such a light and fluffy cheescake with any cracks.
Step 7: Gently place cheesecake pan on trivet in IP and set for 25 minutes on High manual . Be sure to let it naturally release pressure. It took about 19 minutes for mine. Then let it sit for about 30 minutes then place in fridge and cool at least 5-8 hrs or over night.
 
Step 8- make the Raspberry sauce
 
Step 8: Wash Raspberries, then add to small saucepan start breaking up with spoon, add swerve and orange EO. Mix for 3-5 minutes on low boil.
 
Step 9-strain the raspberry sauce. It is so worth it, I promise.
 
Step 9: Then strain, taste and adjust if needed and store in fridge.
 
final picture- Sorry this was so good. I almost ate it all before the final shots were taken. :)
 
Step 10: Once cheese cake is cool, release it from spring-form pan and add raspberry sauce and fresh raspberries.
Recipe Notes: For best results- use room temperature cream cheese, sour cream and eggs.
 
Print

Easy Keto Cheesecake

This GF friendly cheesecake is absolutely amazing and so easy to make.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Pressure release 19 minutes
Total Time 35 minutes
Servings 10 servings
Calories 196 kcal

Ingredients

Crust

  • 1/2 cup Almond flour
  • 1 TBSP Swerve
  • 1/2 TBSP Ghee

Filling

  • 16 oz Creamcheese
  • 1/2 cup Sour Cream
  • 4 TBSP Swerve
  • 2 large Eggs
  • 1 tsp Young Living Vitality Orange Essential Oil

Raspberry Sauce

  • 1 cup Fresh raspberries
  • 2 TBSP Swerve
  • 1/2 tsp Young Living Vitality Orange Essential Oil

Instructions

  1. Pre-heat oven to 400. In medium bowl; mix together almond flour, swerve and ghee.

  2. Spray 7 inch spring-form pan, then use a circle of parchment paper on bottom of pan and press crumb mixture in an even layer into the bottom of the spring-form pan. Bake for 5-6 minutes,then let cool.

  3. In a large bowl; mix together cream cheese, sour cream, eggs, swerve and orange EO.

  4. Mix until you have a creamy consistency without lumps.

  5. Pour 1 1/2 cups water into your Instant Pot, add trivet.

  6. Next pour cheesecake filling over cooled crust, and gently place on trivet in IP.

  7. Set IP for 25 minutes on High manual . Be sure to let it naturally release pressure. It took about 19 minutes for mine. Then let it sit for about 30 minutes then place in fridge and cool at least 5-8 hrs or over night.

  8. Wash Raspberries, then add to small saucepan start breaking up with spoon, add swerve and orange EO. Mix for 3-5 minutes on low boil. Then strain, taste and adjust if needed and store in fridge.

  9. Once cheese cake is cool, release it from spring-form pan, add raspberry sauce and fresh raspberries and enjoy!

Recipe Notes

For best results- use room temperature cream cheese, sour cream and eggs.

This Easy Keto cheesecake is the perfect dessert for spring and summer. Bonus it is made in the Instant Pot. Which means no need to turn on the oven!
Ruth Soukup

Ruth Soukup

Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup

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