Chocolate Chip Cheesecake

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

Chocolate Chip Cheesecake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Nutrition Facts
Amount per serving
Calories 339
Total Fat 31.2g
Total Carbohydrate 9.1g
Dietary Fiber 1.7g
Total Sugars 0.6g
Protein 8.4g"]
cuisine icon Keywords
15-30 min, 5 - 6 servings, contributed, cook 25 min, dessert, easy, eggs, full-fat cream cheese, gluten free, modern, prep 5 min, pressure cook, sugar-free chocolate chips, swerve, vanilla extract

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
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
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!
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