Keto Instant Pot "Oreo" Cheesecake

Close up shot of a slice of keto instant pot cheesecake with a few cookie crumbs on the plate

Creamy keto instant pot cheesecake with the delicious flavors of Cookies and Cream! This low carb cheesecake recipe is a must make. Oven instructions included.

Course Dessert

Cuisine American

Keyword cookies and cream cheesecake, keto instant pot cheesecake

Prep Time 40

Cook Time 55

Chill Time 4

Total Time 1 25

Servings servings

Calories 316kcal

Ingredients

Cookie Crumble

1/2 cup almond flour (can sub sunflower seed flour)
2 tbsp dark cocoa powder
2 tbsp Swerve Sweetener
Pinch salt
1 tbsp butter, melted
1 tbsp beaten egg (reserve remaing egg for filling)
1/4 tsp vanilla extract

Chocolate Crust

1/2 cup almond flour (can sub sunflower seed flour)
2 tbsp dark cocoa powder
2 tbsp powdered Swerve
2 tbsp butter, melted

Filling

16 ounces cream cheese, softened
2/3 cup powdered Swerve Sweetener
3 tbsp heavy whipping cream, room temperature
1 tsp vanilla extract
1 large egg, room temperature (plus remaining egg from the crumble)

Topping

1/3 cup heavy whipping cream
2 tbsp powdered Swerve Sweetener

Instructions

Cookie Crumble

Preheat the oven to 300F.
In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the melted butter, egg, and vanilla extract until the dough comes together. If it's too dry, add water a tiny bit at a time.
Gather up the dough into a ball and place on a silicone mat or large piece of parchment paper. Top with another piece of parchment and roll out to less than 1/4 inch thick.
Use a 1-inch cookie cutter to cut out 11 little circles for decorating the top of the cake. Lift and place around the mat or parchment. Transfer the whole mat or parchment to a large baking sheet.
Bake 20 minutes or so, until dry-ish and firm to the touch. Turn off the oven and let cool inside.

Crust

Lightly grease the bottom and sides of a 7-inch springform pan.
In the same bowl from the crumble, whisk together the almond flour, cocoa powder, and powdered sweetener. Stir in the butter until well combined.
Press firmly and evenly into the bottom of the prepared baking pan.

Filling

In a large bowl, beat the cream cheese until smooth. Beat in the sweetener until well combined, then beat in the heavy cream and vanilla.
Beat in the egg and the remaining egg from the cookie crumble until just combined. Break up the crumble into small pieces, reserving the circles for decorating. Fold most of the cookie crumble into the filling mixture, reserving some for the top of the cake.
Pour the filling over the crust and spread to the edges.

To cook

Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture. Make sure the foil fits tightly.
Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom. Carefully lower the wrapped cheesecake pan onto the rack (there are ways to do this with a sling made out of tin foil but I didn't bother with that).
Close the lid and set the Instant Pot to manual mode for 35 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).
Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.
To release the sides, heat up a knife by holding it over a gas stove flame for a few seconds or by running some boiling water over it. Run the knife around the inside edge of the pan to loosen.

Topping and decorating

Whip the cream and the sweetener until the cream holds stiff peaks. Spread over the top of the cake, saving some to pipe decorative rosettes, if desired.
Use the cut out circles to decorate each slices and one for the middle of the cake. Any remaining cookie crumble can be sprinkled over top.

Notes

Oven instructions:

No need to wrap the pan in foil.
You may also want to bake the bottom crust for 10 minutes at 325F to help it firm up.
Bake the cheesecake at 300F for at least 30 minutes. Check on it every 5 minutes after that. Because I did not try this in the oven, I can't tell you exactly how long it will take to bake.
The edges should be set but the center should still jiggle slightly when the pan is shaken.

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