Instant Pot Cheesecake | Healthier Cheesecake Recipe

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.

3.4 from 5 votes

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21 Day Fix Instant Pot Cheesecake

Instant Pot cheesecake is quick, easy, and delicious. This is a healthier cheesecake recipe that is perfect for diets and the 21 Day Fix!

Course Dessert

Cuisine American

Servings 6 servings

Calories 200 kcal

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

1. In a food processor or blender combine the ingredients for the crust. Mix for 2-3 minutes until the oats are chopped
2. 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.
3. Wash out your blender or food processor and fill it with the filling ingredients.
4. Blend filling for 5 minutes until it is smooth. The filling will be a little watery.
5. Pour the filling into the spring form pan. Tightly cover the pan with foil to prevent water from getting the pan.
6. 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.
7. 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.
8. When ready to serve top with fresh sliced strawberries.

Recipe Notes

Container Count: Entire Cake: 4R, 1Y, 3tsp, .5P

Weight Watchers | 4 Freestyle Smart Points if making 6 slices

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