Crustless Berry Cheesecake


  • 16 ounces cream cheese
  • 1 cup powdered erythritol
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 cups Water
  • 1/4 cup blackberries and strawberries
  • In large bowl, beat cream cheese and erythritol until smooth. Add sour cream, vanilla, and eggs and gently fold until combined.
  • Pour batter into 7-inch springform pan. Gently shake or tap pan on counter to remove air bubbles and level batter. Cover top of pan with tinfoil. Pour 2 cups of water into Instant Pot and place steam rack in pot.
  • Carefully lower pan into pot. Press the Cake button and press the Adjust button to set heat to More. Set time for 40 minutes. When timer beeps, allow a full natural release. Using sling, carefully lift pan from Instant Pot and allow to cool completely before refrigerating.
  • Place strawberries and blackberries on top of cheesecake and serve.
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