This Instant Pot Chocolate Cheesecake is velvety, rich, and surprisingly Keto, low carb, and sugar-free. Using a pressure cooker yields a smooth, decadent cheesecake with minimal fuss.
Velvety Smooth Keto Instant Pot Chocolate Cheesecake
I admit I was skeptical about making cheesecakes in the Instant Pot at first, but after trying it I was convinced. The pressure cooker produces an incredibly creamy texture that rivals traditional water-bath cheesecakes.
This recipe is an easy way to enjoy a decadent, low-carb dessert without refined sugar. It’s perfect for special occasions or a satisfying weeknight treat.
Ingredients
- For the crust:
- 1 cup almond flour
- 3 Tbsp unsalted butter, melted
- 3 Tbsp granulated monk fruit sweetener (or a similar natural sweetener)
- 1 tsp vanilla extract
- 2 Tbsp unsweetened dark cocoa powder
- For the cheesecake batter:
- 2 (8-oz) blocks brick-style cream cheese, room temperature
- 1 tsp vanilla extract
- 1/4 cup heavy cream, room temperature
- 1/3 cup allulose or powdered monk fruit sweetener (adjust to taste)
- 3 oz unsweetened baking chocolate, melted
- 2 large eggs, room temperature
- 1 1/4 cups water (for the Instant Pot)
Special Tools
- Instant Pot or pressure cooker (6-quart recommended)
- Silicone or metal springform pan sized for your Instant Pot
- Non-stick spray or parchment paper (not needed for silicone pan)
- Electric mixer or stand mixer
- Foil to cover the pan in the Instant Pot
Tips for Success
- Bring all batter ingredients to room temperature before mixing to ensure a smooth texture.
- Allow cream cheese and eggs to sit at room temperature for about 1–2 hours if needed.
- If not using a silicone pan, grease the pan or line it with parchment paper to prevent sticking.
- Consider dedicating a colored sealing ring for desserts to avoid flavor transfer from savory dishes.
- For clean slices, run a knife under hot water between cuts and wipe dry.
Crustless Option
If you want to cut time, calories, and carbs, omit the crust. The cheesecake will set just the same when cooked in the Instant Pot. Nutrition for the crustless version (approximate): 296 calories, 27.6 g fat, 3 g net carbs, 7 g protein per serving.
Garnish Ideas
- Whipped unsweetened heavy cream
- Sliced strawberries or other low-carb berries
- Homemade sugar-free chocolate sauce (recipe notes below)
Instructions
- Prepare the pan: Grease a springform pan with non-stick spray or line the bottom and sides with parchment paper if using a metal pan. If using silicone, no lining is needed.
- Make the crust: In a medium bowl, mix almond flour, melted butter, granulated sweetener, vanilla, and cocoa powder until combined. Press the mixture into the bottom of the prepared pan in an even layer. Place the crusted pan in the freezer while you prepare the batter.
- Make the batter: Beat room-temperature cream cheese on medium-low until smooth and just blended—avoid overbeating. Add vanilla and beat briefly. Add heavy cream and sweetener and mix until combined, scraping the bowl as needed.
- Finish the batter: Stir in the melted baking chocolate until combined. Add eggs one at a time, mixing gently and scraping the bowl to ensure even incorporation.
- Assemble: Remove the pan from the freezer and pour the batter over the chilled crust. Smooth the top and tap the pan on the counter a few times to release air bubbles. Cover the pan with foil to prevent water from dripping onto the cheesecake.
- Prepare the Instant Pot: Pour 1 1/4 cups of water into the bottom of the Instant Pot. Place the trivet inside and carefully set the springform pan on top of the trivet, handles up if applicable. If you use colored sealing rings, switch to the dessert-specific ring to avoid flavor transfer.
- Cook: Lock the lid and set the Instant Pot to Manual/High pressure for 30 minutes.
- Release and chill: When cooking finishes, allow a natural pressure release until the pin drops. Remove the lid, lift out the trivet with the pan, and cool on the counter for 10–15 minutes. Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Serve: Once fully chilled, remove the springform ring, slice, and garnish as desired.
Optional Chocolate Sauce
Combine and stir until smooth:
- 1 1/2 Tbsp coconut oil, melted
- 3 Tbsp unsweetened dark cocoa powder
- 2/3 cup powdered monk fruit or other powdered natural sweetener
- 3 Tbsp heavy cream
Mix until fully blended and serve immediately as a drizzle or dipping sauce.
Printable Recipe Card Summary
Yield: 8 servings. Prep time: 30 minutes. Cook time: 40 minutes. Additional chilling: about 4 hours. Total time: about 5 hours.
Ingredients: cream cheese, vanilla, heavy cream, sweetener (allulose or powdered monk fruit), unsweetened baking chocolate, eggs, almond flour, butter, cocoa powder, and water for the Instant Pot.
Nutrition (per serving, approximate): 405 calories, 38 g fat, 9 g carbohydrates, 5 g net carbs, 4 g fiber, 9 g protein. Nutrition does not include optional garnishes.
More Chocolate Keto Desserts
If you love chocolate desserts on Keto, this Instant Pot cheesecake is a reliable, crowd-pleasing option that delivers the texture and richness you expect from a classic cheesecake while keeping carbs low.
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