From now on, I’ll always make cheesecake in my Instant Pot…
It turns out perfectly! Every time!
Cheesecake is my idea of total comfort food — oh-so-rich, creamy dreamy satisfaction. I love it and love making all different kinds of cheesecake too — strawberry cheesecake, pumpkin cheesecake, peppermint, New York-style, and… CHOCOLATE cheesecake.
Because there’s never too much chocolate. 😉 Packed with flavor, a chocolate grain-free crust and creamy chocolate filling, all topped with the most delectable cultured, probiotic blueberry sauce… I know you’ll love this cheesecake as much as I do.
From 80s Store-bought Cheesecake To Real Food Cheesecake
I loved cheesecake even as a kid growing up in the 1980s! Remember those cheesecakes you could buy in the freezer section of the grocery store? You’d set them out on the counter to thaw, and they tasted best when they were still partially frozen and the berry sauce had just started to spill down the sides.
When I grew older, my mom learned how to make homemade cheesecake, so I learned, too! Unfortunately, these cheesecakes were still full of refined sugar and poor-quality ingredients. Then, I learned how to “real-food-ify” one of my favorite treats. I’ve never looked back!
Probiotic blueberry sauce isn’t your thing? No worries! I’ve included a simple version of a blueberry coulis. It’s just as yummy and still nourishing, thanks to grass-fed gelatin!
Can this be made sugar-free? This recipe is not Trim Healthy Mama-friendly. However, whenever I’ve called for a natural sweetener such as maple syrup, I’ve also provided a low-glycemic alternative (such as coconut syrup or coconut sugar) or sugar-free option (like erythritol). It’s possible that an erythritol syrup would work in place of coconut syrup in the crust, as well. Not sure about sugar alcohols? Here’s what Wardee has to say!
Finally, what equipment do you need? In addition to an Instant Pot (or other pressure cooker), I use a 6″ or 7″ springform pan with the glass lid from a 1-1/2 quart casserole dish. Alternatively, you can simply use a 1-1/2 quart casserole dish with its lid. Keep in mind that you won’t be able to remove the cheesecake as nicely, though. If you don’t have a lid, cover your pan or dish with unbleached parchment paper topped with a layer of foil, crimped down to secure the edges.
Instant Pot Chocolate Cheesecake With Probiotic Blueberry Sauce
Want to know how to make cheesecake that turns out perfectly every time? Use your Instant Pot! This easy, grain-free, nut-free Instant Pot Chocolate Cheesecake is topped with the most delectable cultured, probiotic blueberry sauce, too!
Ingredients
For the crust:
- 1-1/2 cup cassava flour
- 3 tablespoons cassava flour
- 1 tablespoon cocoa powder
- 3 tablespoons grass-fed butter melted (or ghee or avocado oil)
- 3 tablespoons coconut syrup or maple syrup
For the cheesecake:
- 16 ounces organic cream cheese or lactose-free organic cream cheese, softened
- 1/4 cup maple sugar or erythritol
- 2 organic or pastured eggs room temperature
- 1/4 cup coconut syrup or maple syrup
- 1/4 cup yogurt organic whole/Greek yogurt or lactose-free organic yogurt
- 1 tablespoon cassava flour
- 1 tablespoon cocoa powder
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 4 ounces chocolate chips melted (such as stevia-sweetened or allergy-friendly)
For the cultured blueberry sauce (or see Notes for blueberry coulis recipe, below):
- 2 cups blueberries fresh
- 1/2 teaspoon sea salt
- 2 tablespoons water kefir coconut water kefir, or whey
- 2 tablespoons evaporated cane juice or Rapadura, Sucanat, maple sugar, or coconut sugar
- 1/4 cup coconut syrup or maple syrup
Instructions
48 hours before: Make the probiotic blueberry sauce (or make blueberry coulis on the day of, see below).
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In a glass mixing bowl, add blueberries, sea salt, water kefir or whey, and crystalline sweetener.
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Mash berries until they become saucy.
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Pour berry sauce into a quart-sized Mason jar. Cover with an airlock lid.
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Place on a countertop at room temperature for about 48 hours.
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Once cultured, remove the lid and stir in the coconut syrup or maple syrup.
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Place in refrigerator to chill.
24 hours before: Make the crust.
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Grease a 6" or 7" springform pan or 1-1/2 quart casserole dish. Set aside.
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Add cassava flour, cocoa powder, fat of choice, and sweetener to a medium-size mixing bowl. Use clean hands to mix until thoroughly combined.
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Transfer crust mixture to springform pan. Press down with fingers, forming a packed "crust" at the bottom.
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Place springform pan in the freezer for 10 minutes.
24 hours before: Make the cheesecake filling.
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Meanwhile, add all filling ingredients (in the order listed) to a high-powered blender such as the Vitamix.
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Blend on low speed until ingredients are smooth and combined.
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Pour filling into frozen springform pan on top of the crust.
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Add trivet and 1 cup of water to insert pot of pressure cooker.
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Gently place springform pan with cheesecake on the trivet, then cover pan with a glass lid or parchment paper and foil.
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Cover the pressure cooker, checking the seal and components to make sure all is well.
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If using an electric cooker, set to high pressure for 40 minutes. If using a stove-top cooker, bring to high pressure and maintain for 40 minutes.
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When cycle is complete, turn off and unplug, or remove from heat. Let pressure release naturally for 15 minutes.
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Using an oven mitt, release any remaining pressure.
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Remove the lid and very carefully lift trivet and cheesecake out of the Instant Pot using oven mitts or thick towels.
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Allow the cheesecake to cool to room temperature with the lid still on.
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Once cooled, remove the lid without letting any condensation drip onto the cheesecake.
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Gently run a knife around the edges of the cheesecake -- this will help to loosen it when you're ready to remove it from the springform pan.
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Using a towel, wipe condensation from the lid and place back on top of the cheesecake pan.
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Place cheesecake in the refrigerator for at least 4 hours or preferably overnight -- until completely chilled.
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When chilled, spoon blueberry sauce over top. Serve immediately!
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Store in the refrigerator for up to 3 days.
Recipe Notes
If probiotic sauces aren't your thing (or you're pressed for time!), make this blueberry coulis instead.
- 2 cups fresh or frozen blueberries
- 1 to 2 tablespoons honey
- 1/2 teaspoon grass-fed gelatin
Add blueberries and honey to a small saucepan over medium heat.
Stir occasionally for about 10 minutes, or until the blueberries are soft and the sauce starts to thicken.
Sprinkle gelatin over the top. Stir until dissolved (about 1 to 2 minutes).
Pour sauce into a heatproof bowl and chill in the refrigerator for at least 20 minutes.
Once cooled, pour over the top of the chilled cheesecake.
Use a spoon to smooth out the sauce. Serve immediately, and enjoy!
Have you tried making cheesecake in the Instant Pot yet?
Want other cheesecake inspired recipes?
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What a beautiful recipe, Emily! I love your photograph, so dreamy … and the combination of chocolate with blueberries, plus that the topping is cultured. Such a wow dessert, sooo special!! 🙂
Aww thank you Megan! xo I wish I could enjoy a slice of this with you.
I can’t have caffeine which includes chocolate. Can you tell be about substituting with carob [powder? Thank you.
Hi Milann 🙂 I haven’t tried making this with carob before, but you could definitely swap out the cocoa powder for carob powder. The only thing that might be a little tricky is the chocolate chips that get melted into this – I use stevia sweetened ones which add that extra layer of chocolate flavor. You could swap them out for carob chips if you’re okay with that, but I’ve never tried it before, so I’m not sure if the flavor would be too strong carob-wise. You can try omitting the chocolate chips completely and add an additional tablespoon of carob powder (2T total), I would assume the extra tablespoon would work just fine, however, I’ve never tried that so I’m not sure if it will change the texture at all. I hope that helps some! 🙂
This looks great – however, I would love to know your ideas about what might work to make this keto-friendly. Would almond flour work instead of cassava for the crust (or an almond/coconut blend)? How about carob syrup for the crust rather than the coconut or maple syrup? We have both, but since we have been eating keto since Jan 1 those aren’t options for me. Can I sub chia goo for the eggs – since it’s a chocolate cheesecake the seeds won’t really show so I thought I’d ask (our daughter cannot have eggs). Oh, and incidentally I have never made a cheesecake before (yikes). This will be for my husband’s birthday on Feb 25 so I want it to turn out well. Thanks in advance!
Hi Sanda! Yes, you can replace the cassava flour crust with 1 cup of almond flour instead. I have never used carob syrup before, but it sounds like that could work. I’m pretty sure there are erythritol syrups available too, and that could work too. Honestly, I have never tried making cheesecake without eggs, so I can’t guarantee how that will turn out if using chia eggs. I’m wondering if a gelatin egg might work better, but again, I don’t know. Let me ask the TCS writers and see if anyone else can chime in here. I hope this helps some and wishing your good luck for whatever you make for his birthday later this month. 🙂
Hi Sandra, I’m going to link to 2 egg-free cheesecakes I’ve made that use gelatin, so you can see how you need to dissolve it first in hot water: http://eatbeautiful.net/2017/07/30/saffron-vanilla-no-bake-cheesecake-grain-free-egg-free-no-cow-dairy-option/ and https://traditionalcookingschool.com/food-preparation/recipes/nourishing-no-bake-peppermint-cheesecake-low-carb-option/ So you’ll be using 1.5-2 teaspoons gelatin. Enjoy! No-bake cheesecakes are super fun to make!! 🙂
For the cultured blueberry sauce, is it necessary to add the 2T of sugar? Does the sugar get eaten up by the good bacteria of the culture? I can’t have too much sugar. Thank you!