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Healthy Cheesecake Recipe (Instant Pot Version)

Cheesecake lovers rejoice! This super rich and creamy Healthy Cheesecake Recipe makes the ultimate guilt-free dessert. Smooth and decadent cheesecake filling is topped with warm an inviting cinnamon apple mixture that celebrates all the flavors of Fall weather. No refined sugar added makes this a healthier version of an All-American favorite dessert. As a bonus, this delicious recipe is made in your Instant Pot making it basically a fail-proof recipe every single time. 

In the Fall, I look for any excuse to have fresh apples. These quick 21 Day Fix Apple Banana Muffins and Apple Crisp have been a family favorite as well.

cheesecake with apples and caramel sauce shown from top view

Sugar-free Cinnamon Apple Cheesecake

If there is ever a contest for the most perfect dessert in the world, I would have to vote for cheesecake. However, there is one little problem. The average cheesecake recipe, with a graham cracker crust, has at least 21 grams of sugar per serving. That makes this beloved dessert anything but healthy. That’s not the case with this recipe! With a few very simple substitutions, this recipe transforms your typical sugar laden cheesecake into a healthy and delicious version that tastes just as delicious as the kind you get at Cheesecake Factory.

One of the things that makes this recipe so incredibly delicious is that the cheesecake is topped with slices of tender, sauteed apples and a maple, cinnamon glaze with chopped pecans. The apples add just the right amount of tartness to balance out the tanginess from the cream cheese and the sweetness in the maple cinnamon glaze. Apples add a wonderful flavor and texture and I love to use them in many sweet and savory recipes, like this amazing Apple Chutney and this delicious Apple Fennel Roasted Pork Tenderloin.

Why We Love This Recipe

  • The Instant Pot makes the perfect moist cheesecake, without having to worry about dried out cheesecake with burned edges.
  • This cheesecake recipe has all the flavors of a classic cheesecake but with a much healthier twist.
  • Guilt-free way to satisfy a sweet tooth without all the refined sugar that’s in traditional cheesecake

Recommended Tools:

Instant Pot Cheesecake Variations:

  • Apples: For this recipe we used apples for the topping. But you can use other fresh fruit of the season, like pears in the winter or plums and peaches in the summer.
  • Sweeteners: Monk fruit is the preferred sugar substitute because it bakes well and doesn’t leave a strange aftertaste. You can also use erythritol, like Swerve instead or any sugar free substitute as long as it’s not liquid.
  • Keto cheesecake: If you’re following Keto and rather skip the apple topping to reduce the amount of carbs, you can just garnish the cheesecake with fresh strawberries or other fresh berries are always great to add to the top of the cake
  • Crust: We used almond flour for the crust, but you can also use pecan flour. Coconut flour is not recommended for this recipe because it dries out too much.
  • Peanut butter cheesecake: Beat about ¼ cup all-natural peanut butter into the cream cheese mixture until smooth.
  • Lemon cheesecake: Add a few tablespoons up to ¼ cup of lemon juice into the batter. You can also add some fresh lemon zest for even more lemon flavor. 
  • Chocolate cheesecake: For any chocolate fans, you can make a chocolate version by adding a little cocoa powder or even add in some sugar free chocolate chips.

Crust Ingredients:

  • Almond flour (not almond meal)
  • Real vanilla extract
  • Powdered monk fruit sweetener
  • Unsalted butter, melted

Batter Ingredients:

  • Cream cheese, room temperature
  • Real vanilla extract
  • Powdered monk fruit sweetener
  • Ground cinnamon
  • Large eggs, room temperature
  • Heavy cream, room temperature
  • Water

Apple Cinnamon Topping:

  • Unsalted butter
  • McIntosh apple, cored and cut into equal-sized wedges
  • Ground cinnamon
  • Allspice
  • Maple syrup
  • Water
  • Pinch salt
  • Pecans, chopped

Tip: Batter ingredients must be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.

How to Make Sugar Free Instant Pot Cheesecake

Step One: Prepare the Crust

  • Coat the inside of the springform pan with the non-stick cooking spray and set aside. 
  • Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined.
  • Press the fine crumbs into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer for at least one hour.

Step Two: Make the Batter

  • To prepare the batter, beat the following ingredients in a large mixing bowl, one at a time, for 10-15 seconds per ingredient: Cream cheese, vanilla extract, monk fruit sweetener, heavy cream, and the eggs, one at a time. (Do not overwork to avoid incorporating extra air into the batter). 

Tip: Scrape the sides of the mixing bowl with a plastic spatula before adding each new ingredient to ensure all ingredients are thoroughly incorporated into the batter.

Step Three: Bake The Cheesecake

  • Remove the springform pan from the freezer and pour the cream cheese mixture on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.
  • Create a water bath by pouring the water into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet and pan into the Instant Pot® with the handles positioned upwards for easy removal.
  • Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.

Tip: Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal with strong flavors that can affect more delicate recipes like this one. 

Step Four: Cool and Rest the Cooked Cheesecake

  • When cook time is complete, allow pressure to release naturally until the pin drops (up to 10 minutes). If it takes longer than 10 minutes, do a quick release for any remaining steam.
  • Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders out of the warm water.
  • Set on the counter to cool the entire thing for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
cheesecake in springform pan ready to be cooked

Step Five: Prepare the Topping

  • Before serving, prepare the topping by selecting the “Sauté” function on the medium setting. Add the butter and stir to cover the bottom of the pot while it melts.
  • Add the apple wedges, ground cinnamon, allspice, maple syrup, water, and salt to the unit. Stir until the apples are thoroughly coated in the cinnamon-maple mixture. Sauté until the apples are crisp tender, but not mushy, and the sauce has thickened, approximately 4-5 minutes. Turn the unit off and transfer the apple mixture into a bowl to cool slightly.
  • Remove the cheesecake from the refrigerator and carefully release the springform pan. Arrange the warm apple slices on top of the cheesecake and drizzle with the cinnamon-maple sauce. Sprinkle the chopped pecans on top and serve immediately. Enjoy!
red apples being sliced on cutting board

Instant Pot Heathy Cheesecake FAQs

How To Store Cheesecake:

Store leftover cheesecake in the fridge in an airtight container or wrapped with plastic wrap for up to 3-4 days. You can also freeze it for up to a couple of months.

Why Did My Cheesecake Crack?

Most of the time the reason you end up with a cracked cheesecake is because you either beat the ingredients too long or the most common reason is because as it cools and turns loose from the sides of the pan, the cheesecake condenses causing it to crack.

If that happens, there is not a whole lot you can do to repair it, but you can cover it up with a simple topping. Mix up 1 cup sour cream or plain Greek yogurt and a couple tablespoon powdered sugar substitute until smooth. Just pour the sour cream or yogurt mixture over the baked cheesecake.

Can I Use Fat-Free Cream Cheese?

You can use fat-free or reduced fat cream cheese if you prefer, though I recommend full fat for this recipe. Keep in mind the texture in reduced fat cream cheese will be looser and you may be able to taste the difference in fat free cream cheese verses full-fat cream cheese.

Not only does it taste and bake better, but full fat cream is also great source of vitamin A, low in lactose, and a good source of antioxidants. It may also have probiotic effects.

Want More Tasty Healthy Dessert Recipes?

slice of cheesecake on a saucer with sliced apples and caramel on top

Instant Post Apple Cinnamon Cheesecake (Healthy Version)

Published By Stephanie
Smooth and decadent cheesecake filling is topped with warm an inviting cinnamon apple mixture that celebrates all the flavors of fall weather. No refined sugar added makes this a healthier version of an All-American favorite dessert.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Saute Time 5 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 180 kcal

Equipment

  • 1 Instant Pot
  • 1 7” springform pan (for 6-quart Instant Pot ®)

Ingredients
  

Cheesecake Crust

  • 1 c Almond Flour
  • 1 t Pure Vanilla Extract
  • 3 T Powdered Monk fruit sweetener
  • 3 T butter unsalted, melted

Batter Ingredients

  • 2 8 oz cream cheese room temperature
  • 1 t real vanilla extract
  • ¼ c powdered monk fruit sweetener
  • 1 t ground cinnamon
  • 2 lg eggs room temperature
  • ¼ c heavy cream room temperature
  • c water

Apple Cinnamon Topping

  • 2 T unsalted butter
  • 1 lg McIntosh Apple cored and cut into equal sized wedges
  • 1 t allspice
  • 3 T maple syrup
  • ½ c water
  • pinch salt
  • ¼ c pecans chopped

Instructions
 

Crust Instructions

  • Coat the inside of the springform pan with the non-stick cooking spray and set aside.
  • Prepare the crust by combining all ingredients in a medium bowl. Stir until the ingredients are thoroughly combined.
  • Press the fine crumbs into the bottom of the prepared springform pan and spread into a uniform layer covering the entire bottom of the pan. Place in the freezer for at least one hour.

Batter Instructions

  • To prepare the batter, beat the following ingredients in a large mixing bowl, one at a time, for 10-15 seconds per ingredient: Cream cheese, vanilla extract, monk fruit sweetener, heavy cream, and the eggs, one at a time. (Do not overwork to avoid incorporating extra air into the batter). 
  • Cheesecake Baking Instructions
  • Remove the springform pan from the freezer and pour the cream cheese mixture on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.
  • Create a water bath by pouring the water into the Instant Pot® cooking container and place the springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet and pan into the Instant Pot® with the handles positioned upwards for easy removal.
  • Add the lid and lock into place. Select the “Manual” button and make sure it is set to “High.” Adjust cook time to 30 minutes.

Finishing Up Cheesecake

  • When cook time is complete, allow pressure to release naturally until the pin drops (up to 10 minutes). If it takes longer than 10 minutes, do a quick release for any remaining steam.
  • Carefully remove the lid and lift the cheesecake out by the trivet handles with potholders out of the warm water.
  • Set on the counter to cool the entire thing for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.

Prepare the Topping

  • Before serving, prepare the topping by selecting the “Sauté” function on the medium setting. Add the butter and stir to cover the bottom of the pot while it melts.
  • Add the apple wedges, ground cinnamon, allspice, maple syrup, water, and salt to the unit. Stir until the apples are thoroughly coated in the cinnamon-maple mixture. Sauté until the apples are crisp tender, but not mushy, and the sauce has thickened, approximately 4-5 minutes. Turn the unit off and transfer the apple mixture into a bowl to cool slightly.
  • Remove the cheesecake from the refrigerator and carefully release the springform pan. Arrange the warm apple slices on top of the cheesecake and drizzle with the cinnamon-maple sauce. Sprinkle the chopped pecans on top and serve immediately. Enjoy!

Notes

Tip: Batter ingredients must be room temperate or this recipe will not work. Allow 2 hours or more  for the ingredients to come to room temperature. 
Tip: Scrape the sides of the mixing bowl with a plastic spatula before adding each new ingredient to ensure all ingredients are thoroughly incorporated into the batter.
Tip: Use a designated seal exclusively for baking with your Instant Pot®. Savory dishes will infuse the seal with strong flavors that can affect more delicate recipes like this one. 

Nutrition

Calories: 180kcalCarbohydrates: 9gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 18mgSodium: 13mgPotassium: 51mgFiber: 2gSugar: 6gVitamin A: 215IUVitamin C: 0.2mgCalcium: 58mgIron: 1mg
Keyword apples, cake, dessert
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
Recipe Rating




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