A Decadent, Guilt-Free Dream Dessert!

There’s something undeniably magical about the combination of rich, dark chocolate and bright, zesty orange. It’s a classic pairing that feels both decadent and refreshing. Now, imagine that flavor duo in a velvety, creamy cheesecake that’s not only keto-friendly but also incredibly easy to make thanks to the Instant Pot!

Say goodbye to fussy water baths and cracked cheesecakes. The Instant Pot creates the perfect steamy environment for a flawless, dense, and ultra-moist cake every single time. This recipe features a tender chocolate almond flour crust, a smooth chocolate ganache layer, and a luscious orange-infused cream cheese topping. It’s the ultimate low-carb dessert to impress guests or to treat yourself to something truly special without any of the guilt. Let’s get cooking!

Ingredients

• For the Chocolate Crust
• 3 cups / 336g almond flour
• 1 cup / 85g unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 ½ cup / 360ml unsweetened almond milk
• 2 large eggs
• For the Chocolate Ganache
• 1 cup / 170g unsweetened dark chocolate chunks
• 1 cup / 240ml unsweetened almond milk
• 1 tsp stevia powder
• 1 tsp vanilla extract
• For the Orange Cheesecake Topping
• 1 cup / 226g cream cheese, softened
• 2 cups / 480ml heavy whipping cream, whipped to stiff peaks
• 2 tsp orange extract
• 1 tbsp orange zest
• ¼ cup / 48g Swerve or other erythritol-based sweetener

Instructions

1. Prepare the Instant Pot: Pour 1 cup of water into the inner pot of your Instant Pot. Place the metal trivet at the bottom.
2. Mix Dry : In a large mixing bowl, whisk together the almond flour, cocoa powder, baking powder, and baking soda until well combined.
3. Combine Wet : In a separate bowl, beat the eggs and then stir in 1 ½ cups of almond milk. Pour the wet into the dry and mix with a paddle attachment or spatula until a smooth batter forms.
4. Prepare the Pan: Line the bottom of a 7-inch springform pan with parchment paper and lightly grease the sides. Dust the inside with a little extra cocoa powder. Pour the batter into the pan and smooth the top with a spatula.
5. Pressure Cook: Loosely cover the pan with aluminum foil to prevent condensation from dripping onto the cake. Carefully lower the pan onto the trivet inside the Instant Pot. Secure the lid, set the steam release valve to ‘Sealing,’ and cook on ‘Manual’ or ‘Pressure Cook’ mode at high pressure for 25 minutes.
6. Release and Cool: Once the timer finishes, perform a quick pressure release by carefully moving the valve to ‘Venting.’ Once the pin drops, open the lid and gently lift the pan out. Remove the foil and let the cake cool completely to room temperature.
7. Make the Ganache: While the cake cools, clean and dry the Instant Pot insert. Select the ‘Sauté’ function on low. Add the dark chocolate chunks and stir constantly until they are just melted. Pour in the remaining 1 cup of almond milk, stevia powder, and vanilla extract. Stir continuously for 2 minutes until the mixture is smooth and slightly thickened.
8. Add Ganache Layer & Chill: Pour the warm chocolate ganache over the cooled crust in the pan. Place the cheesecake in the refrigerator to chill for at least 30 minutes, allowing the ganache to set.
9. Whip the Topping: In a large mixing bowl, use an electric mixer to beat the softened cream cheese, whipped cream, orange extract, orange zest, and Swerve until the mixture is smooth, creamy, and fully combined.
10. Final Assembly & Chill: Gently spread the orange cheesecake mixture evenly over the chilled ganache layer. Cover and refrigerate overnight, or for at least 6-8 hours, to allow the cheesecake to fully set before slicing and serving.

Nutritional Information

• Per Serving (Total Time: 80 MIN| Serves: 10)
• Calories: 391
• Total Fat: 37g
• Net Carbs: 7.4g
• Protein: 8.6g
• Fiber: 5.2g

Pro Tips

• Ensure your cream cheese is at room temperature before mixing the topping. This is the key to a perfectly smooth, lump-free texture.
• Create a foil “sling” by folding a long piece of aluminum foil. Place it under your springform pan before lowering it into the Instant Pot for easy and stable removal.
• For the best flavor, use freshly grated orange zest. The oils in the fresh zest provide a much brighter and more intense orange flavor than dried zest.
• The overnight chill is not optional! This crucial step allows the cheesecake to firm up properly and for the flavors to meld together for the best possible taste and texture.

FAQ

Q: Do I have to use an Instant Pot for this recipe
A: This recipe is specifically designed for the Instant Pot, which creates the perfect steamy environment for a flawless, moist cake without a traditional water bath. The cooking time and method are optimized for pressure cooking.

Q: Why is the overnight chill so important
A: The overnight chilling step is crucial for allowing the no-bake cheesecake topping to set and firm up properly. It also gives the rich chocolate and bright orange flavors time to meld together, resulting in the best possible taste and texture.

Q: How do I prevent a lumpy cheesecake topping
A: The key to a perfectly smooth, lump-free topping is to use softened, room-temperature cream cheese. Cold cream cheese will not blend smoothly with the other ingredients, so be sure to take it out of the fridge ahead of time.

Q: Can I use a different sweetener in this cheesecake
A: Yes, the recipe is flexible. It calls for an erythritol-based sweetener and stevia, but you can substitute with your preferred keto-friendly sweetener. Be sure to adjust the quantity to match the sweetness level of your chosen alternative.