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!
If probiotic sauces aren't your thing (or you're pressed for time!), make this blueberry coulis instead.
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!
Instant Pot Chocolate Cheesecake With Probiotic Blueberry Sauce https://traditionalcookingschool.com/food-preparation/instant-pot-chocolate-cheesecake-probiotic-blueberry-sauce/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Instant+Pot+Chocolate+Cheesecake+With+Probiotic+Blueberry+Sauce