The Best Ninja Foodi Keto Cheesecake Recipe [Ninja Foodi/Instant pot/Oven]

If you’re someone who’s trying to quit sugar or someone following a low carb keto diet, this Ninja Foodi Keto Cheesecake is a must-try! I’m gonna show you how to make a delicious keto cheesecake. That’s the best keto blueberry cheesecake recipe using Ninja Foodi Multi-Cooker. You can use this keto blueberry cheesecake recipe for an instant pot or for oven baking, with slight adjustments. This keto cheesecake recipe is easy to make it is absolutely delicious.

 

 

What Will You Need For This Wonderful Ninja Foodi Keto Cheesecake?

 

For the keto cheesecake crust, you’ll need 5 tbsp salted butter, 200g or around 2 cups of almonds or almond flour, and 1 teaspoon of erythritol and stevia sweetener mix. I used organic Natvia, you can order it HERE. It doesn’t cause any digestive issues and doesn’t have any aftertaste, unlike some other erythritol or stevia brands.

 

Keto Cheesecake Cream Filling

For the cream filling, you’ll need 360g or 12.8 oz cream cheese, I used 2 packs of original Philadelphia cream cheese, 300ml or 1 cup of sour cream, 2/3 of a cup of erythritol and stevia mix, 2 eggs, a tinny pinch of salt and 1 tsp of vanilla extract.

 

Keto Cheesecake Topping

For the topping you’ll need ½ a cup of blueberries, I used wild defrosted blueberries, 1 sheet of gelatine, 2 tsp of lemon juice, 2 tsp of erythritol and stevia mix, around ½ a cup of cold water for gelatine, and 1/3 cup of hot but not boiling water for melting the gelatine.

 

Keto Cheesecake Equipment

And the equipment that you will need for this Keto Cheesecake is a Ninja Foodi Multi-cooker, A Round 6” cake tin with removable bottom, An Electric hand mixer, Some parchment paper, Medium size mixing bowl, Measuring cups, and Measuring spoons.

 

And before starting to make this keto cheesecake, make sure all of your ingredients including cream cheese, eggs, and sour cream are at room temperature. They should be out of the fridge for at least 30 minutes.

 

 

The Best Ninja Foodi Keto Cheesecake Recipe Instructions.

 

Watch my Ninja Foodi Keto Cheesecake Recipe Video, or follow the instructions provided below.

 

• Let’s start with the cheesecake crust. Blend 2 cups of almonds. Add them to a mixing bowl. Then add 5 tablespoons of melted grass-fed butter. I used salted Kerry Gold. Add 1 tsp of erythritol and stevia sweetener and mix well.

• Prepare a 6inch cake tin with removable bottom. Cover the bottom with parchment paper.

• Cover the bottom of the cake tin with almond crust. Flatten it up. Rub the excess grease from the hands to the sides of the tray. Put it in the freezer for around 30 minutes.
• Meanwhile, prepare the creamy keto cheesecake filling. In a mixing bowl, add 360g or 12.8 oz cream cheese, I used 2 packs of original Philadelphia cream cheese, each pack contains 180g.
• Then, add 300ml or 1 cup of sour cream,
• Add a 2/3 of a cup of erythritol and stevia mix,
• Then add 2 eggs,
• Add a tinny pinch of salt,
• Add 1 tsp of vanilla extract.
• Mix it for a minute or 2 using an electric hand mixer.

• You can remove your keto cheesecake crust from the freezer.
• Add the cheesecake filling on top.

• Then, prepare your reversible rack. Add 1 cup of water to your ninja foodi cooking pot.
• Carefully place your cheesecake tin on top of the rack. Put it your ninja foodi. Close the pressure lid. Make sure the valve is closed.

• Put it on the pressure cooking mode, on high, for 28 minutes.

• Alternatively, if you’re using an oven, preheat your oven to 190 °C or 375°F and bake for 45 minutes or until the centre of the cheesecake is set and not too jiggly.
• If you’re using a ninja foodi or instant pot, after 28 minutes, do a natural pressure release, meaning you don’t open the valve jet, and let it count for another 10 minutes.
• After 10 minutes, carefully open trying to avoid dripping any water on your cheesecake. There’s gonna be some water accumulated on top of your cheesecake. Take a paper towel and carefully dry it.
• Let your cheesecake cool down for around 30 minutes, then put it in the fridge.
• Start preparing your low carb keto blueberry cheesecake topping. In a mixing bowl, add one sheet of gelatine. Cover it with cold water and leave it for around 5 minutes.
• Heat up around ½ a cup of water. Don’t let it boil.
• Remove the cold water from gelatine. Drain any excess water from gelatine.
• Then add hot water and mix well until the gelatine sheet is fully melted. Let it cool for a couple of minutes. Then add 2 tsp lemon juice, 2 teaspoons of sweetener, and a ½ of a cup of blueberries.
• Crush some of the blueberries. I used wild blueberries; they are much darker than regular ones. Mix well.
• Then, take the cheesecake out of the fridge and add the topping. Spread the berries and the liquid equally.

• Then, put your keto blueberry cheesecake back in the fridge and try to forget about it. Leave it there for at least 6 hours, but preferably, for 12 hours. I waited for 6 hours.
• Then, once the time comes, place your cheesecake on top of a glass. Carefully slide the sides down. Then place your cheesecake on a plate. Carefully remove the bottom of the tin.
• Then carefully cut your first piece cleaning the knife in between. This keto blueberry cheesecake makes 6 pieces.

Enjoy!

 

Keto Cheesecake Recipe Ingredients:

Keto cheesecake crust

5 tbsp salted butter,

200g or 2 cups of almonds or almond flour

1 teaspoon of erythritol and stevia sweetener mix (Natvia) Order Natvia here.

 

The cream filling

360g or 12.8 oz cream cheese (I used 2 packs of original Philadelphia cream cheese)

300ml or 1 cup of sour cream,

155g or 2/3 of a cup of erythritol and stevia mix,

2 eggs,

A tinny pinch of salt

1 tsp of vanilla extract.

 

For the Topping

½ a cup of blueberries (I used wild defrosted blueberries),

1 sheet of gelatine,

2 tsp of lemon juice,

1 tsp of erythritol and stevia mix,

½ a cup of cold water for gelatine,

1/3 cup of hot but not boiling water for melting the gelatine.

 

Equipment

Ninja Foodi Multi-cooker,

Order Ninja Foodi Here (UK),  Order Nija Foodi Here (US)

 

A Round 6” cake tin with a removable bottom,

Order here (UK), Order here (US) 

 

An electric hand mixer,

Order here

 

Some parchment paper,

Medium size mixing bowl,

Measuring cups,

Measuring spoons.

 

Ninja Foodi/Instant Pot Keto Cheesecake cooking time and setting:

Pressure cooking on high for 28 minutes using a pressure cooker lid with a closed valve.

Add 1 cup of water to the bowl. Natural pressure release for 10 minutes.

Keep 6-12h in the fridge before eating.

 

Oven baking instructions:

Alternatively, if you’re using an oven, preheat your oven to 190 °C or 375°F and bake for 45 minutes or until the centre of the cheesecake is set and not too jiggly.

 

Servings

This keto blueberry cheesecake makes 6 large servings or 12 small servings.

 

Nutritional info:

• Makes 6 large slices (~140g each) or 12 smaller slices (~70g each).
• Calories 3605 kcal the whole cake, 600kcal per large slice or 300kcal per small slice.
• Carbs 8%, 11g large, 5.6g small
• Fat 83%, 116.2g large, 58.1g small
• Protein 9%, 12.6g large, 6.3g small

 

 

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