Instant Pot Cheesecake | Healthy Cheesecake Recipe
Instant Pot cheesecake is quick, easy, and delicious. This healthy cheesecake recipe has no sour cream or cream cheese and is lighter than the original. Strawberries on top make this cheesecake perfectly sweet.
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.
Healthy Eating Plans21 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, each serving has 4 Blue Plan Points, 4 Green Plan Points, and 3 Purple Plan Points.