Healthy Cheesecake Recipe with Cottage Cheese

4.47 from 45 ratings

This Healthy Cheesecake recipe for the Instant Pot uses cottage cheese and is packed with protein!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: Instant Pot Cheesecake

Servings: servings

Calories: 173kcal

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. ½ cup oatmeal, 1 tbsp honey, 1 tbsp butter
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. 2 cups cottage cheese, ½ cup Greek yogurt, 2 eggs, 3 tbsp honey, 1 tbsp rice flour, 1 tsp vanilla
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. ½ cup strawberry