Let’s face it, dessert is a must. With this healthier cheesecake recipe dessert doesn’t have to mean blowing your healthy lifestyle. We all know how much I love the Instant Pot and this recipe is no different. Instant Pot cheesecake is quick, easy, and I feel good knowing that it aligns with my healthier dietary goals.
I enjoy taking everyday recipes and turning them into a quick and healthy alternative. With this Instant Pot cheesecake the crust really blew me away. The granola does such a great job and it holds up well to the creamy texture of the cheesecake. Using cottage cheese and vanilla Greek yogurt also cuts unnecessary fat and calories from this recipe! Instant Pot cheesecake will make you believe in the power of a delicious recipe, ready in minutes, that the whole family will devour!
Healthier Cheesecake Recipe:
If you love healthier dessert recipes make sure to check out these banana oatmeal chocolate chip cookies, 21 Day Fix Desserts, and 21 Day Fix Desserts with No Yellow Containers!
Instant Pot Cheesecake Filling Ingredients:
2 cups cottage cheese
1/2 cup plain or vanilla Greek yogurt
2 eggs
3 tbsp honey
1 tbsp rice flour (or potato flour)
1 tsp vanilla extract
Healthier Cheesecake Recipe Ingredients:
1/2 cup oatmeal
1 tbsp honey
1 tbsp melted butter
Instant Pot Cheesecake Toppings:
1/2 cup sliced fresh strawberries
Directions for Making Instant Pot Cheesecake:
In a food processor or blender combine the ingredients for the crust. Mix for 2-3 minutes until the oats are chopped.
Pour the crust mixture into the bottom of a 6 inch spring form pan lined with wax paper. Press firmly to form crust on the bottom.
Wash out your blender or food processor and fill it with the filling ingredients.
Blend filling for 5 minutes until it is smooth. The filling will be a little watery.
Pour the filling into the spring form pan. Tightly cover the pan with foil to prevent water from getting in the pan.
Place 2 cups water in the bottom of the Instant Pot, and the trivet of the silicone steaming basket on the bottom with the handle up. Carefully insert the cheesecake into the Instant Pot.
Using the manual function cook on high pressure for 35 minutes. Let the pressure release naturally. Remove the cheesecake and let it rest in the refrigerator overnight.
When ready to serve top with fresh sliced strawberries.
If you need some more clarification you can watch the recipe being made right here:
If that didn’t help you can check out these cooking time adjustments that might assist in your struggle to get the perfect result!
Container Count: Entire Cake: 4R, 1Y, 3tsp, .5P
Weight Watchers |4 Freestyle Smart Points if making 6 slices
I used 1% cottage cheese and low fat greek yogurt for this calculation for Weight Watchers Freestyle Smart Points.
21 Day Fix Instant Pot Cheesecake
Ingredients
Filling:
- 2 cup cottage cheese
- 1/2 cup plain or vanilla Greek yogurt
- 2 eggs
- 3 tbsp honey
- 1 tbsp rice flour
- 1 tsp vanilla extract
- 1/2 cup sliced fresh strawberries
Crust:
- 1/2 cup oatmeal
- 1 tbsp honey
- 1 tbsp melted butter
Instructions
- In a food processor or blender combine the ingredients for the crust. Mix for 2-3 minutes until the oats are chopped
- Pour the crust mixture into the bottom of a 6 inch spring form pan lined with wax paper. Press firmly to form crust on the bottom.
- Wash out your blender or food processor and fill it with the filling ingredients.
- Blend filling for 5 minutes until it is smooth. The filling will be a little watery.
- Pour the filling into the spring form pan. Tightly cover the pan with foil to prevent water from getting the pan.
- Place 2 cups water in the bottom of the Instant Pot, and the trivet of the silicone steaming basket on the bottom with the handle up. Carefully insert the cheesecake into the Instant Pot.
- Using the manual function cook on high pressure for 35 minutes. Let the pressure release naturally. Remove the cheesecake and let it rest in the refrigerator overnight.
- When ready to serve top with fresh sliced strawberries.
Notes
Nutrition
*nutrition calculations are approximate
Jennifer says
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 ?
Becca says
Yes, you can sub – but I haven’t done it. And yes you can use the steamer trivet!
Megan says
What kind of cottage cheese do you use? 4%? 2%? Can’t wait to try this!
Becca says
I usually use 2%, but it shouldn’t matter to the finished recipe :)
Marita says
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.
Becca says
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.
Ingrid says
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
Kristen says
What is the container count per serving
Becca says
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.
Kelly Draves says
are the points correct for 6 servings…or should the servings be 8?
Meagen Brosius says
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.
Christina says
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?
Becca says
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.
Valerie says
Hello.
I want to make this one with raspberries instead. Can i add rasberries with the filling?
Thanks
Valerie
Becca says
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. :)
Valerie Petit says
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
Becca says
Hi there! No, I’d refrigerate with the pan to make sure it keeps its form. I’m sorry the crust stuck for you!
Jackie says
Can you use the regular trivet it comes with by chance?