15-30 min5 - 6 servingsAmerican

Chocolate Chip Cheesecake

By The Essential Keto Instant Pot Cookbook by Casey Thaler

5 - 6 servings

15-30 min

Easy

Recipe Details

Course: Desserts

Difficulty: Easy

Prep Time: 5 min

Cook Time: 25 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free

Yield: 5 - 6 servings

Ingredients

16 ounces full-fat cream cheese
1/2 cup Swerve
2 eggs
4 tsp vanilla extract
5 tbsp sugar-free chocolate chips

Cheesecake is a great indulgence, but this chocolate chip keto cheesecake is much healthier, as it cuts out all the sugar. With only 5 ingredients, it is also a treat you should be able whip up at almost any time—no complicated shopping list required. The Instant Pot makes preparing this classic recipe much faster too; you will be done in just 30 minutes.

INSTRUCTIONS

Combine cream cheese, Swerve, eggs, and vanilla together in a large bowl, and mix thoroughly. Pour mixture in a well-greased springform pan, then cover with aluminum foil.
Pour 2 cups of filtered water into the Instant Pot, then insert the trivet, placing your covered pan on top. Move the valve to Sealing and close the lid.
Use Manual/Pressure Cook mode, to set the timer for 25 minutes, at high pressure. Let pressure naturally disperse. Then remove pan and let cool for 30 minutes. Refrigerate until completely chilled, about 45 minutes.
Take the cheesecake from the refrigerator, and remove the foil. Sprinkle and evenly distribute the chocolate chips over the top of the cake, slice, serve, and enjoy!