Keto Lemon Vanilla Cheesecake

Name: Keto Lemon Vanilla Cheesecake (Instant Pot, No Crust)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 6
Cuisine: Keto
Ingredients: 8 oz (227 g) cream cheese, at room temperature; ½ cup sour cream, at room temperature, divided; ½ cup plus 2 tsp Swerve, divided; 2 eggs, at room temperature; 2 tsp fresh lemon juice; 2 tsp vanilla or almond extract

Instant Pot, No Crust

A slice of keto lemon vanilla cheesecake with lemon

A creamy crustless cheesecake made in the Instant Pot with cream cheese, sour cream, lemon and vanilla, finished with a sweet sour cream topping.

6Serves
15 minprep
20 mincook
6to 8 hours chill
slice(est.): 207 kcal, 5g protein, 19g fat, 4g carbs after fiber

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By A1 Keto · 64,000+ subscribers cook along on YouTube

Why this works

A creamy lemon and vanilla cheesecake with no crust at all, made in the Instant Pot. A sweet sour cream topping melts in while it's still warm, then it chills into dense, smooth slices.

A slice of keto lemon vanilla cheesecake with lemon

Bring the cream cheese, sour cream and eggs to room temperature first for a smooth, lump-free batter.

The recipe

Keto Lemon Vanilla Cheesecake

Serves 6 · 15 min prep · 20 min cook · 6 to 8 hours chill · per slice (est.): about 207 kcal, 5g protein, 19g fat, about 4g carbs after fiber

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Ingredients

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Method

01
Pour 2 cups of water into the Instant Pot and set a trivet inside. Line the sides of a 6-inch springform pan with parchment.
02
Blend the cream cheese, ¼ cup of the sour cream, ½ cup Swerve, the lemon juice and vanilla in a food processor until smooth, scraping down the sides.
03
Add the eggs and blend just until combined, 20 to 30 seconds.
04
Pour into the pan, cover with foil and set it on the trivet.
05
Lock the lid and pressure cook on High for 20 minutes, then let the pressure release naturally.
06
Mix the remaining ¼ cup sour cream with 2 tsp Swerve. Uncover the hot cheesecake and spread the topping over it.
07
Chill for at least 6 to 8 hours, then slice and serve.

Good to know

Don't overmix after the eggs. It keeps the texture smooth.

Use a foil sling to lift the pan out of the pot easily.

Give it the full chill. It doesn't taste right warm.

Storage: keep it covered in the fridge for up to 4 days.

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Questions

Before you start

Can I add a crust?

Yes, a thin almond-flour crust works, but it isn't in the numbers.

Can I use another sweetener?

Any granulated sweetener that measures like sugar works. The numbers use Swerve.

The cookbook

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