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 4 Blue Plan Points, 4 Green Plan Points, and 3 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.
Sorry but this was a total disaster. Followed the recipe to a tee but it was basically uneatable. Crust taste like tree bark and the custard was flavorless and gritty. Tossed the whole thing out. :(
I’m so sorry this recipe didn’t work out for you!
I’ve made this twice and it turned out great. A trick to make a smooth blend is to put everything in my smoothie maker, pulse a few times and you get a beautiful creamy consistency. Super fast.
I serve with a raspberry Stevia compote.
Can this recipe use stevea instead of sugar?
I haven’t make it yet with Stevia, but it shouldn’t change the way the recipe cooks at all :)