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

Scale

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)

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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