Gluten Free Cheesecake (in the Instant Pot!)

Gluten free cheesecake (in the Instant Pot!)

Cheesecake is my favorite. My very favorite. If I was going to be stranded on a desert island and could pick a dessert that I would have to eat every night, it would be cheesecake. Superman hasn’t had cheesecake since he was diagnosed with celiac disease back in 2010. I figured it was high time for a gluten free cheesecake recipe. 

Just like cheesecake is my favorite, the Instant Pot is my favorite, too. I’ve had my Instant Pot for more than a year now, and my worst fear of it becoming another one of those kitchen appliances that wastes counter space has never come true. It stays on my counter, is well-used and well-loved. It’s probably my best inanimate friend. I make anything from rice to roasts to veggies to…well, cheesecake, in it. 

At any rate, I wanted to try making a gluten free cheesecake in the Instant Pot because, well, I thought it would be fun. Plus, I figured I wouldn’t overcook it, and wouldn’t need to keep watching it while it cooked. You could make this recipe in any pressure cooker. In fact, you could even do it in the oven. Just look at the notes in my recipe below for how to make this awesome gluten free cheesecake in the oven. =)

First, you grease and line a pan with parchment paper:

Crush up some gluten free graham crackers with a rolling pin and then mix together with the crust ingredients and spread in pan (after much taste-testing, this is our favorite brand):

Make the cheesecake mixture and cover tightly with foil, place trivet in Instant Pot, then place pan in:

Cook for 35 minutes, let pressure naturally release, and voila! 

Finish chilling in fridge for 3-4 hours, and you are left with an amazing gluten free cheesecake that even your gluten-eating friends and family will love! 

Print Recipe

Gluten Free Instant Pot Cheesecake

Votes: 9
Rating: 4.11
You:

Rate this recipe!

Add to Meal Plan: Select Course to Add: BreakfastLunchDinner

This recipe has been added to your Meal Plan

Servings

MetricUS Imperial

Ingredients

• For the crust:
• 1 5.6 oz package Schär Gluten Free Honeygrams crushed (you can pick these up at many grocery stores)
• 1/4 cup butter melted
• 1 TBSP organic sugar
• For the cheesecake:
• 16 oz cream cheese
• 1/2 cup organic sugar
• 1/4 cup sour cream
• 1 TBSP tapioca flour or arrowroot powder
• 1/2 tsp salt
• 2 tsp pure vanilla extract
• 2 eggs

Servings MetricUS Imperial Ingredients For the crust: 1 5.6 oz package Schär Gluten Free Honeygrams crushed (you can pick these up at many grocery stores) 1/4 cup butter melted 1 TBSP organic sugar For the cheesecake: 16 oz cream cheese 1/2 cup organic sugar 1/4 cup sour cream 1 TBSP tapioca flour or arrowroot powder 1/2 tsp salt 2 tsp pure vanilla extract 2 eggs

Votes: 9 Rating: 4.11 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. Grease a 7-inch cake pan and line with parchment paper along the bottom of the pan (you could use a springform pan here, but I didn't have one, so I went with this!)
2. In a bowl, combine the graham cracker crumbs, butter and sugar evenly. Press the mixture firmly into the bottom of the prepared pan. Set aside.
3. Beat together the cream cheese and sugar until combined and even.
4. Add in sour cream and beat for 30 more seconds until smooth, then add in the tapioca flour, salt and vanilla.
5. Add in the eggs and beat until just smooth.
6. Pour the cream cheese mixture into the prepared crust and cover tightly with aluminum foil.
7. Pour 2 cups water into bottom of Instant Pot, then set the trivet inside (it comes with the Instant Pot), folding the handles in.
8. Set the pan into the Instant Pot, then secure the lid and press the manual button.
9. Set the timer for 35 minutes, making sure the vent is closed.
10. Allow the cheesecake to cook, and the pressure to release naturally.
11. Once done, carefully remove the cheesecake (I used two forks--one on each side--to get a hold of it. Wear oven mitts to protect your hands).
12. Let cool on a wire rack for 30-40 minutes, then place in fridge to chill for 3-4 hours before serving.
13. **Note: if you don't have a pressure cooker or Instant Pot, just bake in oven: Preheat your oven to 325°F .
14. Set your pan in a larger pan. Pour boiling water into larger pan until it is about 1- inch deep.
15. Bake for 45 minutes, then turn off oven and prop the door open.
16. Allow the cheesecake to rest in the warm oven for at least an hour, then chill for 3-4 hours before serving.

Share this Recipe

Like what you read? Sign up here and get my Top 10 Recipes ebook for free!