Mug Blueberry Cheesecake

(Total Time: 15 MIN| Serves: 3)


¼ cup heavy cream

1 cup cream cheese, softened

2 tsp lemon juice, freshly squeezed

2 large eggs

1 tsp blueberry extract, sugar-free

1 tsp stevia powder


Combine all ingredients in a large mixing bowl. Mix until well incorporated and transfer to mason jars. Set aside.
Plug in your instant pot and pour in 2 cups of water. Position a trivet in the stainless steel insert and place the jars on top.
Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 10 minutes. Cook on high pressure.
When you hear the cooker’s end signal, press “Cancel” button and turn off the pot. Perform a quick release of the pressure by turning the valve to the venting position.
Open the pot and let it cool to a room temperature.

Per Serving (Calories 357 | Total Fats 34g | Net Carbs: 2.9g | Protein 10.3g |Fiber: 0g)