Crustless Berry Cheesecake
This creamy crustless cheesecake is a filling treat to satisfy your after-meal cravings. It’s the perfect balance of tartness and richness without feeling overly indulgent. You won’t need more than one slice, but you won’t have to feel guilty about grabbing another!
Servings Prep Time
12servings 10minutes
Cook Time
40minutes
Servings Prep Time
12servings 10minutes
Cook Time
40minutes
Ingredients
  • 16ounces cream cheesesoftened
  • 1cup powdered erythritol
  • 1/4cup sour cream
  • 2tsp vanilla extract
  • 2 eggs
  • 2cups Water
  • 1/4cup blackberries and strawberriesfor topping
Instructions
  1. In large bowl, beat cream cheese and erythritol until smooth. Add sour cream, vanilla, and eggs and gently fold until combined.
  2. Pour batter into 7-inch springform pan. Gently shake or tap pan on counter to remove air bubbles and level batter. Cover top of pan with tinfoil. Pour 2 cups of water into Instant Pot and place steam rack in pot.
  3. Carefully lower pan into pot. Press the Cake button and press the Adjust button to set heat to More. Set time for 40 minutes. When timer beeps, allow a full natural release. Using sling, carefully lift pan from Instant Pot and allow to cool completely before refrigerating.
  4. Place strawberries and blackberries on top of cheesecake and serve.