Who says you can’t have a decadent dessert on a keto diet? Say goodbye to cravings with these unbelievably creamy and delicious Instant Pot Blueberry Cheesecake Jars! This recipe is a game-changer: it’s ridiculously easy, takes only 15 minutes from start to finish, and delivers a perfectly portion-controlled treat that’s bursting with tangy, sweet flavor. The Instant Pot steams them to silky perfection, creating a dessert that feels truly indulgent without any of the guilt. Get ready to fall in love with your new favorite low-carb sweet!
Ingredients
• ¼ cup (60 ml) heavy cream
• 1 cup (226 g) cream cheese, softened to room temperature
• 2 tsp (10 ml) lemon juice, freshly squeezed
• 2 large eggs
• 1 tsp (5 ml) sugar-free blueberry extract
• 1 tsp (4 g) stevia powder, or to taste
Instructions
1. Directions
2. In a large mixing bowl, combine the softened cream cheese, heavy cream, fresh lemon juice, blueberry extract, and stevia powder. Using an electric mixer, beat on medium speed until the mixture is smooth and creamy.
3. Gently beat in the eggs one at a time, mixing just until incorporated. Be careful not to overmix. Evenly divide the cheesecake batter among three small mason jars.
4. Pour 2 cups of water into the inner pot of your Instant Pot and place the metal trivet inside. Carefully arrange the filled mason jars on top of the trivet.
5. Secure the Instant Pot lid, ensuring the steam release handle is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 10 minutes.
6. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the steam release handle to the “Venting” position. Once the pin drops, open the lid.
7. Carefully remove the hot jars and let them cool to room temperature on a wire rack. For the best texture, chill in the refrigerator for at least 2 hours before enjoying.
Nutritional Information
• Nutrition Per Serving
• Calories: 357
• Total Fat: 34g
• Net Carbs: 2.9g
• Protein: 10.3g
• Fiber: 0g
Pro Tips
• Ensure your cream cheese and eggs are at room temperature. This is the secret to a silky-smooth, lump-free cheesecake batter.
• Avoid overmixing the batter once the eggs are added. Mix just until the yellow yolk disappears to prevent a dense or rubbery texture.
• For an extra layer of flavor, add a ½ teaspoon of vanilla extract along with the blueberry extract.
• Chilling is crucial! For the authentic, firm cheesecake texture, refrigerate the jars for at least 2-4 hours before enjoying.
• Garnish before serving with a few fresh blueberries, a dollop of sugar-free whipped cream, or a sprinkle of lemon zest.
FAQ
Q: Can I use a different keto sweetener instead of stevia
A: Yes, you can substitute stevia with other keto-friendly sweeteners like erythritol or monk fruit. Be sure to adjust the quantity to match the sweetness level you prefer, as each sweetener has a different intensity.
Q: Why is it important for the cream cheese and eggs to be at room temperature
A: Using room temperature cream cheese and eggs is the secret to a silky-smooth, lump-free cheesecake. Cold ingredients don’t blend together as well, which can result in a clumpy batter and affect the final texture.
Q: Can I use real blueberries in this recipe
A: This recipe uses blueberry extract to keep the net carbs extremely low. While you can add a few fresh blueberries to each jar before cooking, be aware that this will increase the total net carb count per serving.
Q: How long do these keto cheesecake jars last in the fridge
A: When stored properly with lids in the refrigerator, these cheesecake jars will stay fresh and delicious for up to 5 days. Chilling them for at least 2 hours before serving is crucial for the best texture.
