The Absolute Best Chocolate Chip Cheesecake
The Absolute Best Chocolate Chip Cheesecake is keto-friendly and gluten-free too!
The Absolute Best Chocolate Chip Cheesecake is much healthier as it cuts out all the sugar and carbs. Just 5 ingredients mean you can make it easier. With a bit of time to set in the fridge and you have a delicious dessert to share.
Serves: 4 – 6
Prep time: 15 mins
Cook time: 30 mins plus setting time in the fridge
Ingredients:
- 450g full-fat cream cheese softened
- 1/2 cup Sweetly substitute @sweetlysays
- 2 eggs
- 4 tsp vanilla extract
- 5 tbsp sugar-free chocolate chips
Method:
- Combine cream cheese, sweetly, eggs, and vanilla together in a large bowl, and mix gently all together, but do not over mix. Pour mixture in a well-greased springform pan, then cover with aluminum foil.
- Pour 2 cups of filtered water into the Instant Pot, then insert the trivet, placing your covered pan on top. Move the valve to seal and close the lid.
- Use Pressure Cook on High for 30 minutes. Use a Natural Pressure Release. Open the lid and remove the pan carefully (avoid getting condensation on the cheesecake). Set aside and let sit for 30 minutes. Refrigerate until completely chilled, about 1 hour.
- Take the cheesecake from the refrigerator, and remove the foil. Sprinkle and evenly distribute the chocolate chips over the top of the cake, slice, serve, and enjoy!
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