I love dessert. It creates quite the paradox because I also love to eat healthy. This healthy Instant Pot Cheesecake solves my problems.
Using oats and blended cottage cheese, this healthy cheesecake is a better choice than the traditional graham cracker and cream cheese cheesecake– without sacrificing the flavor.
Transforming traditionally unhealthy recipes into delicious healthy ones is one of my favorite things to do. Cheesecake with cottage cheese and Greek yogurt knocks out a lot of the unnecessary fat and calories, but leaves you with a cheesecake that will satisfy the strongest sweet tooth.
Even if you don’t think you like cottage cheese or Greek yogurt, I recommend giving this recipe a try. My method of blending them together makes it so you truly cannot tell that you’re eating either ingredient.
Take me to the healthy cheesecake recipe:
I have readers from all levels of comfort and experience in the kitchen on My Crazy Good Life, and I receive a lot of questions about recipes.
To better serve all of my readers, I’ve made the commitment to put a ton of helpful information in all of my posts.
If you don’t need the tips, nutrition information, ingredient swapping, or diet information, please simply scroll to the bottom of the page, where you will find this printable healthy Cheesecake recipe.
Healthy Cheesecake Ingredients:
- Oatmeal: Oatmeal creates a perfect healthy crust. I was really skeptical at first, but I found I didn’t miss the graham crackers at all.
- Honey: Slightly sweet but doesn’t cause your blood sugar to spike like traditional sugar does.
- Butter: Grab the real butter from your refrigerator section. You can also use ghee or coconut oil, just avoid margarine and other processed spreads.
- Cottage Cheese: Blended cottage cheese is taking over the healthy eating world. It’s a great substitute to clean up recipes that use high fat cream cheese and sour cream. The best part is that cottage cheese is loaded with protein and makes it easy to keep the calories low. Even if you’re not a fan of cottage cheese I recommend giving one of these recipes a try.
- Greek Yogurt: Greek yogurt loses the bitterness once you add the vanilla and honey.
- Eggs: Eggs are a fantastic source of protein. One egg has 7 grams of protein. Eggs are also loaded with iron, vitamins, minerals, and carotenoids.
- Brown Rice Flour: If you don’t have rice flour on hand, whole wheat flour will work perfectly.
- Vanilla Extract: Be sure and pick up pure vanilla extract. Items like baker’s vanilla or imitation vanilla contain artificial flavors and usually have added sugar.
- Strawberries: I love strawberries on cheesecake, but you can swap out for your favorite toppings, like blueberries, raspberries, or dark chocolate. The options are endless.
Recipe Tips for this Cheesecake:
- Check out my buffalo chicken dip video where I explain why using cottage cheese is okay, even if you hate it.
- Line your springform pan with wax paper for easy removal.
- If you live in a high-altitude area, check out this post before cooking with your Instant Pot.
- This is a gluten free recipe when using brown rice flour and oats that were grown in gluten free soil.
Instant Pot Cheesecake Instructions:
Time needed: 50 minutes.
- Oil the dish
Place the trivet in your Instant Pot and add 2 cups of water. Spray the inside of an oven safe round dish or springform pan with nonstick cooking spray and set aside.
- Make your crust
Add oatmeal, 1 tbsp of honey, and melted butter to your food processor. Blend until the oats are chopped and a dough begins to form. Pour the crust mixture into the oiled pan and press firmly into the bottom of the pan. The bottom of a glass works well to pack the crust in.
- Make your filling
Wash and dry your food processor, then add cottage cheese Greek yogurt, eggs, 3 tbsp of honey, rice flour, and vanilla extract. Blend the filling for 5 minutes until it is smooth. It will be slightly watery.
- Pressure Cook
Pour your filling over the crust, and cover your pan tightly with aluminum foil. Carefully lower into your pot. Close and lock the lid and turn the pressure release arm to sealing. Select Pressure cook (high pressure) and set the cook time for 35 minutes.
- Naturally Release
When the cook time is complete, let your pressure release naturally. When the pressure valve drops, remove the lid and transfer your cheesecake to the fridge. Let it rest overnight. When you are ready to serve garnish with strawberries and cut into 6 equal slices.
Check out more healthy desserts:
Want more great Instant Pot recipes?
Healthy Eating Plans
21 Day Fix: For the entire 21 Day Fix Cheesecake recipe: 4 Red Containers, 3 Yellow Containers, ½ Purple Containers, 3 Teaspoons, and 12 Sweetener Teaspoons.
This recipe makes 6 servings or 6 pieces of cheesecake. Each one is: 2/3 Red Container, ½ Yellow Container, Trace Purple Containers, ½ Teaspoon, and 2 Sweetener Teaspoons.
Weight Watchers: Weight Watchers cheesecake with cottage cheese knocks out a dessert craving without knocking out your points.
Using Fat free Greek yogurt and 1% cottage cheese makes this Weight Watchers friendly, and each serving has 5 Blue Plan Points, 6 Green Plan Points, and 5 Purple Plan Points. These MyWW point plans have replaced the old Weight Watchers Freestyle program.
Instant Pot Cheesecake | Healthy Cheesecake Recipe
Equipment
Ingredients
Crust:
- 1/2 cup oatmeal dry
- 1 tbsp honey
- 1 tbsp unsalted butter melted
Filling:
- 2 cups cottage cheese
- 1/2 cup Greek yogurt plain or vanilla
- 2 eggs
- 3 tbsp honey
- 1 tbsp rice flour
- 1 tsp vanilla extract
- 1/2 cup strawberries sliced
Instructions
- Place the trivet in the pot and add 2 cups of water. Spray the inside of an oven safe round dish or springform pan with nonstick cooking spray and set aside.
- Add oatmeal, 1 tbsp of honey, and melted butter to your food processor. Blend until the oats are chopped and a dough begins to form. Pour the crust mixture into the oiled pan and press firmly into the bottom of the pan. The bottom of a glass works well to pack the crust in.
- Wash and dry your food processor, then add cottage cheese Greek yogurt, eggs, 3 tbsp of honey, rice flour, and vanilla extract. Blend the filling for 5 minutes until it is smooth. It will be slightly watery.
- Pour your filling over the crust, and cover your pan tightly with aluminum foil. Carefully lower into your pot. Close and lock the lid and turn the pressure release arm to sealing. Select Pressure cook (high) and set the cook time for 35 minutes.
- When the cook time is complete, let your pressure release naturally. When the pressure valve drops, remove the lid and transfer your cheesecake to the fridge. Let it rest overnight.
- When you are ready to serve, garnish with strawberries and cut into 6 equal slices.
Video
Notes
- Check out my buffalo chicken dip video where I explain why using cottage cheese is okay, even if you hate it.
- Line your springform pan with wax paper for easy removal.
- If you live in a high-altitude area, check out this post before cooking with you Instant Pot.
Can you sub anything for rice flour? I just got my instant pot and don’t have the silicone trivet yet. Can I just use the steam rack that was included ?
Yes, you can sub – but I haven’t done it. And yes you can use the steamer trivet!
What kind of cottage cheese do you use? 4%? 2%? Can’t wait to try this!
I usually use 2%, but it shouldn’t matter to the finished recipe :)
Something went VERY wrong with this recipe ! i ended up with mush ! So embarrassed because I made it for a ladies luncheon. They were so polite, they ate it like pudding cuz I could only scoop it out of the pan :( I followed the recipe and directions exactly ! just awful.
Hi Marita,
I’m so sorry about that! I’ve made this recipe dozens of times, and am happy to troubleshoot it with you. Did your pot come to pressure? It sounds like maybe it didn’t.
Would love to try this recipe but I have an 8qt instant pot and use a 9″ springform. Do I need to adjust the recipe and by how much.
Thanks Ingrid
What is the container count per serving
The count for the entire recipe is above: Container Count: Entire Cake: 4R, 1Y, 3tsp, .5P
You determine your serving, then divide the counts by how much you ate. 1/4 of the cheesecake would be 1R, 1/4Y, just less than 1 tsp, and a negligible amount of P.
are the points correct for 6 servings…or should the servings be 8?
Hi Kelly, the points are calculated for 6 servings via the WW online recipe creator! For 8 slices it would only be 3 Freestyle Smart Points.
Hey there! I was wondering if you’ve ever made these in small ramikens and if so do you think the time would need to be adjusted?
Hi there! I haven’t made them like that – but that is brilliant! I’d assume the time would be the same, as long as you are cooking the same amount of batter.
Oh I absolutely LOVE this idea. Did you try it and how did they turn out?
Hello.
I want to make this one with raspberries instead. Can i add rasberries with the filling?
Thanks
Valerie
Hi there! I haven’t done it before, but would guess it might make the inside a little moist/watery depending on how much water is in the fruit. :)
Hello
I followed the recipe. It was good, except for the fact the paper got stuck to the crust. I put the whole cake (with pan) in the fridge overnight once it had cool down.
Should i have removed the pan and tried to separate it from the paper before that?
Thank you
Hi there! No, I’d refrigerate with the pan to make sure it keeps its form. I’m sorry the crust stuck for you!
Used Whole Wheat Flour instead of the rice flour and it was still fantastic. Also had to make about double of the crust in order to cover the bottom of my 8” pan but will def make this again! Any tips tho in being able to get the slices off the wax paper without losing almost the whole crust?
Yay! So glad you liked it! I might spray the wax paper, even though it’s wax paper and things shouldn’t stick. I’m a big fan of using olive oil spray for everything.
Try warming the bottom for just a few seconds by either dipping in warm water or I just stuck my cake pan on the stove burner for a couple seconds
Can we use roasted red rice flour in this instead of the norm one?
I’ve never used roasted red rice flour, but if it has the same properties as rice flour I think you could try it!
I am super excited about this recipe but I don’t have an insta pot. Do you think I could I make it in the oven? What temperature and for how long would you recommend that I bake it?
Hi there!! I’ve never made this one in the oven. I would find an oven recipe and use the ingredients from this recipe and use the oven time :)