Fact. Many years ago, I did not like cheesecake. I just wasn’t convinced that something made from cheese, could be a cake! Fast forward into my 20’s, I became a HUGE fan of all things cheesecake. I don’t know where the switch came about but I was soon mocking my hubby for not liking cheesecake (although now, he is even a bigger fan than I!). This Instant Pot Keto Cheesecake +Dairy Free, is a perfect treat for those not wanting to give into the sugar-ladened treats made in bakeries and restaurants. You will not be disappointed…..or thinking you’re depriving yourself once you sink your teeth into a slice of this recipe!
While I loved cheesecake as my preferred dessert, I didn’t have it for many years as I had given up dairy since switching over to a paleo lifestyle. It honestly wasn’t even until about a year or so ago, that I dabbled with dairy from time to time. I find that I get a wee bit uncomfortable with dairy that isn’t sourced from a grass-fed cow so I’m definitely picky about my dairy. Cheesecake was definitely not something I cared to “test” out as it’s pretty much all dairy! Making a Instant Pot Keto Cheesecake +Dairy Free came to me as I didn’t want to warm up the house in these hot summer months! But how do you do this if you’re not ‘ok’ with consuming dairy?
No Cheese? No Problem!
Once I found Kite Hill “Cream Cheese” Spreads, I was elated! I couldn’t believe something could be so close to the real thing. I was able to start making dips, spread onto my paleo bagels and of course, make cheesecake. They are a little pricier but I am prepared to pay that price to eat my cake and not suffer consequences. This is a treat – so it’s not like you’ll be making this on a weekly basis (or will you???). While this Instant Pot Keto Cheesecake +Dairy Free is amazing with the “spread”, it can most certainly be made with regular cream cheese!
If you’re like me and want to steer clear of dairy (or need to) as much as possible, you might want to check out this savory dish! This Lasagna Dip is paleo, Whole 30 and Dairy Free! It’s a big hit at potlucks and gatherings. It gives you all the lasagna feels but you don’t have to worry about an upset tummy. The best part? It can be eaten by scooping it up with plantain chips or veggies!
Does This Fit Into Your Macros?
So after making this Instant Pot Keto Cheesecake +Dairy Free, my daughter tells me that she would have preferred me using regular cream cheese. She is eating ‘keto’ at the moment and while this is dairy free, she says that if someone were counting macros, it may not fit into their “plan”. I am not a full fledged keto eater but do eat higher fat and I certainly don’t count macros. So for me, the “cream cheese” spread works for me. But by all means, if you’re counting macros, switch out the wanna be cream cheese and use regular. Kite Hill spread is made with almonds so yes, it’ll take up the carbs a bit. That said, if you’re sensitive to dairy – this cheesecake is for you!
Unfortunately, I haven’t tried this in the oven. I can’t make suggestions on a modification if you don’t have an Instant Pot. I will give this a-go in my oven as soon as this heat calms down and I’ll make notes accordingly. But my suggestion right now is …..grab an Instant Pot! It’s so versatile and one of my favorite cooking appliances now. As you can see, you can make desserts, chicken, soups and even bone broth in a fraction of the time. It’s really a great companion to the crockpot – but without the lengthy slow cooking!
Alrighty friends – happy cooking! Enjoy 🙂
Instant Pot Keto Cheesecake +Dairy Free
Notes
Ingredients
- Crust:
- 1 1/4 cup balanced almond flour
- 1/2 tbsp stevia in the raw
- 4 tbsp melted butter or ghee (non-dairy)
- “Cake”:
- 16 oz Kite Hill cream cheese (for non-diary) or regular cream cheese
- 1 cup coconut cream (top solidified part of can – refrigerate if needed, to solidify)
- 1/2 cup + 1 tbsp stevia in the raw
- 2 eggs, whisked
- 1 tbsp pure vanilla extract
Instructions
- In a small bowl, combine crust ingredients and mix until combined. Push into a parchment lined (bottom & sides) cheesecake pan with fingers or back of rubber spatula.
- Place in fridge while making cake.
- In a large bowl, add cream cheese, coconut cream, eggs, stevia & vanilla. Use hand mixer to whirl into smooth consistency.
- Take cheesecake pan out of refrigerator & pour into the pan ….gently swirling to even out the batter (or use back of spoon to smooth out the top).
- Pour one cup of water into your Instant Pot. Place the cheesecake pan on the rack in pot. (If your pan fits too snug and you can’t lift it out with the handles on rack, tie twine around handles so the twine hangs out of pot and can be pulled up to lift the cheesecake pan).
- Secure lid on Instant Pot and turn on ‘Manual’ for 30 minutes (which may take a little longer than 30 as your pot warms up to temp).
- When done, slow release and take cheesecake out carefully (this could be tricky if using the twine – have a pot holder ready to grab one side…) and place on cooling rack.
- Cool completely – store in fridge. It can be eaten right after cooling BUT is best after being in the refrigerator at least a couple of hours.
- *Enjoy with dark chocolate drizzle, a favorite nut butter or dollop of whipped heavy cream! Make it your own 🙂
