Crustless Berry Cheesecake

By: I Love My Instant Pot Keto Diet by Sam Dillard

This creamy crustless cheesecake is a filling treat to satisfy your after-meal cravings. It’s the perfect balance of tartness and richness without feeling overly indulgent. You won’t need more than one slice, but you won’t have to feel guilty about grabbing another!

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Duration

30-60 min

Diet

Keto, Low Carb

Cooking Technique

Pressure Cook

Keywords

12 servings, 30-60 min, blackberries and strawberries, contributed, cook 40 min, cream cheese, dessert, easy, eggs, I Love My Instant Pot Keto Diet by Sam Dillard, keto, low carb, modern, powdered erythritol, prep 10 min, pressure cook, sour cream, vanilla extract, water

Prep Time

10 min

Cook Time

40 min

Servings

12 servings

Ingredients

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

Instructions

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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