Crustless Berry Cheesecake

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

Crustless Berry Cheesecake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Keto, Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
12 servings, 30-60 min, blackberries and strawberries, contributed, cook 40 min, cream cheese, dessert, easy, eggs, keto, low carb, modern, powdered erythritol, prep 10 min, pressure cook, sour cream, vanilla extract, water

prep icon Prep Time
10 min
cook icon Cook Time
40 min

serving icon 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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