This Festive Mandarin Cheesecake is great for Easter (Instant Pot recipe) (2024)

Based on 10 servings and 1 piece serves as a serving, here’s the nutritional information:

Calories 290, Total fat 20 g, Sodium 151 mg, Potassium 133 mg, Total Carbohydrate 9,4 g, Sugars 7,4 g, Protein 6 g

Vs. regular cheesecake has 25 g of carbs and 20 g sugar. Of course they may serve you a bit larger slice but why pig-out?

This cheesecake freezes well and kept good in the freezer, so you can portion control it and de-freeze as you need. It only lasted me 2 days in the fridge as I was controlling my family not to gobble it up in one day.

Nevertheless, I’m in love with this piece of naturally sweet low-carb pure goodness (made in Instant Pot) with the delicious flavor and creamy silky-like texture that melts in your mouth and can’t feel any difference, so maybe you want to give it try and let me know what you think. It is way easy to make than you think if you follow the precise recipe and directions below. I was nervous myself at first, but now I feel like a pro, making all preps in less than 10 minutes.

Oven baked Low carb cheesecake with walnut crust method:

Note: This recipe is still for7 Inch Spring-form panIf you have a bigger pan, like9 Inch, then you can double the recipe. Other equipment you may need:Roasting pan,elevated baking rack.

Follow the same instructions how to prepare the springform pan, crust and filling.

Pour your batter into the spring-form pan on top of the crust.

Set the oven rack to the second to the lowest position in the oven.

Preheat the oven to 300 degrees F (150 degrees Celsius)

Place the roasting pan onto the second to the lowest rack.

Place the elevated baking rack on top.

Place the filled spring-form on top of the baking rack.

Pour boiling water into the roasting pan until it comes up to 1 Inch, but still make sure the water does not touch the filled springform pan.

Do not splash any water onto the filling.

Bake for 60 minutes.

Remove from oven and let sit until completely cool – do not touch, do not shake, do not take out of spring form pan yet.

Cover with plastic wrap and place in the refrigerator for at least 4-5 hours or best overnight.

The next day, gently separate cheesecake from springform with the knife and open the latch.

Follow by preparing your Halos toppings and decorations and enjoy!

If you have a friend or family member who has a sweet tooth and who needs the low carb low sugar recipes, share this post with them.

Disclosure:This post is sponsored by Wonderful Halos. Regardless,I only share what I love and what I cook in my kitchen. The Low Carb Instant Pot Mandarin Cheesecake is my own recipe.

Here’s the handy Low Carb Instant Post Cheesecake recipe printable:

Author: Irina Davey of TheBigAppleMama.com

Recipe type: Low carb, dessert

Cuisine: Any

Serves: 10

Ingredients

• Crust Ingredients: (by the way, if you’re skipping the crust, then your macros will go down to 7 carbs per slice, 200 cal and 17 g of fat, 6.9 g sugar.
• Crust: 1 and ½ cup crushed nuts ( Use almonds, pistachios, or Almond flour; or you can sub for crushed graham crackers) Add to food processor and pulse it until they are crushed but not yet finely ground (you still want to feel that crunchiness in the crust).
• 2,5 tablespoon – (Tablespoons) melted butter (If you're subbing for graham crust then add 5 TBSP)
• Filling ingredients:
• 16 oz cream cheese – room temperature, this is important for smooth texture. If you’re in a hurry, place 16 oz cream cheese with their wraps in hot water for 10 minutes. If you’re worried that the water will get inside the cream cheese, place the packets inside the zip lock bags. Otherwise the cream cheese must be absolutely at room temp. and nicely softened
• ¼ cup sugar – (can sub for granulated sweetener of your choice) – I used half white sugar and half Swerve to make it ¼ cup
• ¼ cup sour cream (room temp)
• 2 eggs (room temp)
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1 tablespoon flour (Optional)

Instructions

1. Instructions:
2. Prepare a 7 inch spring-form by coating it with non-stick spray or oil it up. Line with foil or parchment paper if desired.
3. In a small bowl combine your crushed nuts and melted butter. Spread evenly with your fingers (or use flat bottomed mug) in the bottom and 1 inch up the side of the pan. Bake in the oven at 350 F (180 C) for 8 minutes. Do not bake longer, because nut crust can get burned. Let cool and place in the freezer for 20 minutes. (Note - If you're subbing for graham crust, then you bake for 15-20 minutes)
4. In a mixing bowl mix your very soft room temperature cream cheese and sugar at medium speed until smooth. Blend in sour cream and flour. Mix in the eggs one at a time just until blended. Do not over-mix. Pour batter into the spring-form pan on top of the crust.
5. Pour 1 cup of water into the stainless steel inner pot, and place the trivet in the bottom. Cover the spring-form with aluminum foil (<- this is important) and carefully lower the filled pan into the inner pot on top of the trivet.
6. Lock in the lid. Select Pressure cook, High and set for 30 minutes of cooking time. When beep sounds turn off Instant Pot and use Natural release (it should take approximately 10-15 minutes). Open the lid, remove cheesecake, use the corner of paper towel to soak up any water on top of cheesecake.
7. When cheesecake is cooled, place in the refrigerator (covered with saran plastic wrap) for at least 5 hours or best overnight.
8. The next day prepare your toppings. I used Wonderful Halos, raspberries and blueberries. Decorate your cheesecake however you like, use Halos Mandarins for the gorgeous festive look and start enjoying the creamy silky texture with pure goodness.