In today’s recipe, we show you how to make a light, healthy and summary Instant Pot cheesecake with light cream cheese, Greek yogurt and juicy peaches. This fruity cheesecake is low in refined sugar and carbohydrates, making it a perfect treat.
If you’ve owned the Instant Pot for a while, you’d know that one of the most popular sweet recipes you can make is cheesecake. From the classic New York vanilla to a more decadent Raffaello-inspired or caramel and pecan version, the Instant Pot allows you to make moist and fluffy cheesecake every time.
We decided to make a lighter, healthier peach cheesecake which features lower-sugar ingredients, light cream cheese and Greek yoghurt. Most regular cheesecakes come up at almost 500 calories per slice, whereas this recipe is at a much lower 300 calories and only 12 grams of sugar (mostly from fruit and dairy).
This peach cheesecake is great any time of the year but especially for summer picnics and parties and fruit is full season.
HOW TO MAKE INSTANT POT PEACH CHEESECAKE
Making an Instant Pot cheesecake is pretty straightforward and with our step-by-step photos and a handy video below, you will be guided all the way. You will find the full list of ingredients, instructions and nutritional breakdown in the recipe card below.
We used a 6-quart Instant Pot (you can use an 8-quart as well), 7-inch springform cake tin (its easier to remove the cheesecake from) and some foil to make a sling and to cover the cheesecake from condensation.
There are 4 parts to making this pressure cooker cheesecake:
1. Make the base and put it in the freezer for 15 minutes to set. You can use digestive biscuits or graham crackers. We used a sugar-free version of digestive biscuits, some butter, coconut sugar and yogurt.
2. Make the filling with light cream cheese, eggs, yoghurt, sugar alternative (or real if you want), Greek yogurt and canned peaches. Pour the filling in the cake tin. Pop in the Instant Pot with some hot water and a trivet inside. Using boiling hot water instead of cold water allows the Instant Pot to come to pressure quicker, reducing the amount of moisture or condensation gathering inside the pot.
3. Nevertheless, we recommend covering the cheesecake with some foil to prevent excess water droplets falling into the mix. The cheesecake cooks at HIGH pressure for 30 minutes with 15 minutes natural pressure release.
4. The final part is to allow the cheesecake to cool and set in the fridge for 6-8 hours before decorating with more canned and fresh peaches, or any other fruit or berries you have on hand.
Light Instant Pot Peach Cheesecake
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8-10 1x
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Low Calorie
Description
Learn how to make a healthy Instant Pot peach cheesecake with light cream cheese, Greek yoghurt and sugar-free sweetener alternatives. Perfect for summer or any other time of the year, when you want a guilt-free dessert that pleases a crowd.
We used the 6-quart Instant Pot and a 7-inch springform cake tin, you will also need some foil.
Ingredients
- 7 oz / 200 g Graham crackers or digestive biscuits (sugar-free, like these)
- 2 tablespoons coconut sugar or brown sugar (or another low-sugar alternative)
- 1 oz / 2 tablespoons butter
- 2 tablespoons Greek yoghurt
For the cheesecake batter:
- 14 oz / 400 g light cream cheese ( a little more is fine)
- 1/2 cup sugar alternative, we used this zero-calorie Sukrin sweetener
- 2 large eggs at room temperature
- 5 tablespoons all-purpose flour (or gluten-free flour)
- 1/2 cup Greek yoghurt (unsweetened)
- 1 teaspoon vanilla extract
- 1/3 cup chopped canned peaches
Decorating
1 cup canned peach slices
2 fresh peaches, sliced
A handful of toasted almonds (optional)
Instructions
- Add the crackers to a food processor and grind into crumbs. Add the sugar, butter and yoghurt and mix until well combined. The mixture will start to stick together.
- If using pre-ground cracker crumbs, mix them with the sugar, butter and yoghurt in a bowl.
- Transfer the crumb mixture to a springform cake tin (we used a 7-inch tin).
- Press the crumbs into the bottom of the cake tine, spreading it into the edges. We like to make the edges spread up the walls of the cake tin. Pop the tin in the freezer for 10-15 minutes to set.
- Prepare the cheesecake filling. Add the cream cheese to a large bowl and whip with a hand-held electric whisk or a standing mixer fitted with the paddle attachment. Using low speed, beat the cream cheese for 15-20 seconds. Add the sweetener or sugar and beat for 10 seconds until combined. Add one egg at a time and beat on slow speed briefly to incorporate. Finally, add in the flour, Greek yogurt, vanilla and chopped peaches. Beat together for 15 more seconds until well incorporated.
- Make a long sling out of a piece a foil. Bring a kettle or a small of water to a boil.
- Insert the trivet into the Instant Pot and fold the handles. Add 1.5 cups of boiling hot water. Using boiling water will speed up the pressurizing and reduce condensation inside the pot.
- Take the cake tin out of the freezer. Pour in the cheesecake filling and tap the tin on the table a few times to burst air bubbles in the mix.
- Place the cake tin on top of the foil sling, in the middle, and transfer carefully into the Instant Pot. Add a piece of foil over the cake and fold the edges down. This will protect the top of the cheesecake from condensation moisture.
- Close the lid, lock and make sure the top valve is pointing to Sealing. Set the Instant Pot to Manual/Pressure Cook, HIGH pressure for 30 minutes.
- Allow 15 minutes for natural pressure release. Remove the cake tin and foil and check the cake. It should be set but might still be a little wobbly in the middle. Let it cool down for 15-20 minutes, then pop in the fridge to set to 6-8 hours.
- Remove from fridge and lift the foil off. Use a knife to cut between the edges and the tin walls to release the cake. Transfer to a plate for decorating. We like a mixture of canned and fresh peaches on top and the toasted almonds add a lovely nutty flavor and crunch.
Notes
Base biscuits: to reduce the sugar amount, we used sugar-free digestive biscuits but you can use the regular kind. You can find sugar-free brands online on Amazon and from many supermarkets. You can also use gluten-free crackers if needed.
Sugar alternatives: Most cheesecakes are pretty high in sugar and we wanted to test out a healthier version. We used coconut sugar in the base, which is similar in flavour and texture to regular brown sugar but has a much lower glycemic index. If you can’t get coconut sugar, brown sugar is absolutely fine to use too. In the filling, we used a sugar sweetener by Sukrin instead of regular white sugar. It works just as well at zero calories.
Other adjustments: Light cream cheese and Greek yoghurt in place of sour cream or heavy cream were used, making the filling a bit lighter on the calories. The cheesecake is just as creamy and delicious as a regular kind but is much lighter.
Nutrition
- Serving Size: 1 slice
- Calories: 302
- Sugar: 12.7 g
- Sodium: 170.5 mg
- Fat: 15.4 g
- Saturated Fat: 6.5 g
- Carbohydrates: 43.8 g
- Fiber: 2.8 g
- Protein: 9.1 g
- Cholesterol: 72.3 mg
SAVE THIS HEALTHY CHEESECAKE RECIPE TO PINTEREST
Thank you for this recipe! I’m always looking for ways to use canned peaches, and I love cheesecake! My question is whether this cheesecake can be made without the crust, following the rest of the directions as written. I’m just not a crust fan.
Thanks again, will be making this soon.
Yes, you can try crustless. Make sure to line the springform pan with parchment paper on the sides for a prettier presentation, since there’s no crust, the sides will show.
Does anyone have suggestion as to how to convert the recipe cooking time to the oven? Thanks in advance!
The oven cooking time should be standard to most cheesecakes, so just Google any cheesecake and it should work for this version as well.