Light Instant Pot Peach Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LIGHT INSTANT POT PEACH CHEESECAKE



Light Instant Pot Peach Cheesecake image

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.

Provided by Instant Pot Eats

Categories     Dessert

Time 1h25m

Number Of Ingredients 11

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
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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 slice, Calories 302 calories, Sugar 12.7 g, Sodium 170.5 mg, Fat 15.4 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 43.8 g, Fiber 2.8 g, Protein 9.1 g, Cholesterol 72.3 mg

PRESSURE-COOKER PEACHY SUMMER CHEESECAKE



Pressure-Cooker Peachy Summer Cheesecake image

This is a cool and always refreshing dessert that is fancy enough to take to a gathering. You can make this ahead of time and freeze it. Make sure you wrap it well so it's airtight, and add the peaches and whipped cream only after it thaws. -Joan Engelhardt, Latrobe, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 9

1 package (8 ounces) reduced-fat cream cheese
4 ounces fat-free cream cheese
1/2 cup sugar
1/2 cup reduced-fat sour cream
2 tablespoons unsweetened apple juice
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
3 large eggs, room temperature, lightly beaten
2 medium ripe peaches, peeled and thinly sliced

Steps:

  • Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan., In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour., Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.

Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 124mg cholesterol, Sodium 342mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 12g protein.

PEACH CHEESECAKE



Peach Cheesecake image

My recipe card for this dessert is stained and worn, if that tells you anything. I've had more requests for a copy of this recipe than any other dish I make. It smells heavenly when it's baking and tastes even better! I almost always double the recipe because it disappears fast.

Provided by trix

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 10

¾ cup baking mix
1 (1.5 ounce) package instant vanilla pudding mix
½ cup milk
3 tablespoons butter, softened
1 egg
1 (15 ounce) can canned peaches - drained with 3 tablespoons juice reserved
8 ounces cream cheese
½ cup sugar
1 tablespoon sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
  • Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
  • Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
  • Bake in the preheated oven until set in the center, 30 to 35 minutes.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 52.7 g, Cholesterol 67.1 mg, Fat 15.4 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 9.4 g, Sodium 701.2 mg, Sugar 39.1 g

INSTANT POT® PEACH SAUCE



Instant Pot® Peach Sauce image

These sweet and tangy stewed peaches can be served on top of desserts like ice cream or cheesecake, on oatmeal, mixed into yogurt, on top of pancakes, and more. Preparing it in your Instant Pot® or other multi-function pressure cooker makes this delicious fruit sauce hands-off and easy to make.

Provided by fabeveryday

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 40m

Yield 4

Number Of Ingredients 5

3 cups chopped peaches
2 tablespoons light brown sugar
1 tablespoon fresh lemon juice
1 tablespoon water
1 pinch ground cinnamon

Steps:

  • Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot®) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
  • Cool and serve immediately or store in jars in the refrigerator to serve later.

Nutrition Facts : Calories 51.6 calories, Carbohydrate 13 g, Fiber 0.1 g, Protein 0.1 g, Sodium 5.9 mg, Sugar 12.5 g

More about "light instant pot peach cheesecake recipes"

15+ INCREDIBLE INSTANT POT CHEESECAKE RECIPES
15-incredible-instant-pot-cheesecake image

From instantpoteats.com
Reviews 4
Published Jan 11, 2017
Estimated Reading Time 7 mins
  • Instant Pot Caramel Pecan Cheesecake. Try this amazing Instant Pot cheesecake recipe and indulge in a creamy filling sweetened with brown sugar on a shortbread pecan crust with a decadent caramel topping studded with toasted pecans.
  • Pumpkin Pecan Cheesecake. When it comes to seasonal fall and winter recipes, you can’t go past a good pumpkin or pecan dessert, and with this Instant Pot pumpkin cheesecake with pecan crust and topping, we’re combining both!
  • Healthy Instant pot PEACH CHEESECAKE (With Video) This fruity cheesecake is low in refined sugar and carbohydrates, making it a perfect treat. It’s light and healthy, made with light cream cheese, Greek yogurt, and juicy peaches.
  • Salted Caramel Instant Pot Cheesecake. Salted caramel and cheesecake were meant to be. They’re dessert soulmates. Naturally, this recipe made the list, and you can whip it up in the Instant Pot.
  • DECADENT RAFFAELLO CHEESECAKE. This is not an ordinary Instant Pot cheesecake! Inspired by the coconut and almond flavours of the Raffaello sweets, this pressure-cooked cheesecake is as decadent and delicious as it looks.
  • Instant Pot Vegan Cheesecake. This cashew lemon cheesecake or “cheezecake” doesn’t contain any of the cheese, but it certainly isn’t lacking in texture or taste!
  • Grain-free Peppermint Cheesecake. Grain-free never looked this good! This stunning cake is made with cassava flour which works quite like wheat flour, so you’ll never know the difference.
  • INSTANT POT VANILLA CHEESECAKE. This low-carb, crustless cheesecake comes together with just five ingredients, and it’s totally sugar-free, instead of using Swerve – a natural sweetener derived from erythritol – to sweeten it.
  • EGGNOG CHEESECAKE WITH GINGERSNAP CRUST. For a dessert with the holiday spirit, make this fabulous Instant Pot eggnog cheesecake with gingersnap crust and caramel drizzle.
  • Low-carb Instant Pot Cheesecake. Here we have another one for the keto dieters, low-carb’ers and diabetics. This sugar-free cake is rich and chocolatey with a crust reminiscent of chocolate biscuits – inspired by Oreo cheesecake – and a silky, smooth and sweet ganache topping.


INSTANT POT PEACH CHEESECAKE - EVER AFTER IN THE WOODS
instant-pot-peach-cheesecake-ever-after-in-the-woods image
Web How to Make Cheesecake Filling 1. In a large mixing bowl, beat cream cheese until light and fluffy. 2. Add sugar, and vanilla extract and beat …
From everafterinthewoods.com
Estimated Reading Time 6 mins


THE BEST CLASSIC INSTANT POT CHEESECAKE | A MIND "FULL" …
the-best-classic-instant-pot-cheesecake-a-mind-full image
Web Feb 5, 2023 If baking crust, preheat the oven to 325°F. Place the graham crackers in a storage bag and roll them with a rolling pin until finely ground. Measure out 1 cup of crumbs and place them into a medium mixing …
From amindfullmom.com


CLASSIC CHEESECAKE – INSTANT POT RECIPES
classic-cheesecake-instant-pot image
Web 1 lb regular cream cheese 1/2 cup granulated white sugar 2 large eggs 1/4 cup regular sour cream 2 tsp lemon zest finely grated 1 tbsp fresh lemon juice 1/2 tsp vanilla extract 1/4 tsp table salt (optional) 1 1/2 tbsp all …
From recipes.instantpot.com


INSTANT POT CHEESECAKE - BEST EVER CREAMY CHEESECAKE!
instant-pot-cheesecake-best-ever-creamy-cheesecake image
Web Apr 11, 2021 Put the cheesecake on top of the trivet in the Instant Pot. Cook for 32 minutes at high pressure. Then allow the pressure to release naturally. Remove the cheesecake from the pot, uncover it, and gently …
From kristineskitchenblog.com


INSTANT POT RASPBERRY PEACH CHEESECAKE • BAKE ME …
instant-pot-raspberry-peach-cheesecake-bake-me image
Web Jan 24, 2021 Raspberry Peach Cheesecake Filling 32 oz cream cheese room temperature 1½ cups granulated sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour 4 tablespoons sour cream 3 large eggs …
From bakemesomesugar.com


INSTANT POT PEACH MELBA CHEESECAKE RECIPE - LIFE LOVE LIZ
instant-pot-peach-melba-cheesecake-recipe-life-love-liz image
Web Aug 19, 2021 Instant Pot Peach Melba Cheesecake Prep Time: 25 minutes Cook Time: 50 minutes Total Time: 1 hour 15 minutes Sweet and creamy, this Instant Pot Peach Melba Cheesecake is filled with fresh …
From lifeloveliz.com


INSTANT POT PEACH COBBLER CHEESECAKE - THE SIX FIGURE DISH
instant-pot-peach-cobbler-cheesecake-the-six-figure-dish image
Web Jun 5, 2021 Add water to the instant pot and place the cheesecake on the sling. Lower the cheesecake into the instant pot. Cook on high pressure for 35 minutes. Allow the peach cobbler cheesecake to natural …
From thesixfiguredish.com


BEST INSTANT POT CHEESECAKE RECIPE - HOW TO MAKE …
best-instant-pot-cheesecake-recipe-how-to-make image
Web Oct 25, 2021 Step 2 Make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one...
From delish.com


EASY INSTANT POT CHEESECAKE RECIPE! | THE NOVICE CHEF
easy-instant-pot-cheesecake-recipe-the-novice-chef image
Web Apr 26, 2021 How to Make Instant Pot Cheesecake 1. Prep the crust: In a medium mixing bowl, combine the three crust ingredients. Pour the mixture into a 7-inch Instant Pot springform pan. Use a measuring cup or flat …
From thenovicechefblog.com


MINI CHEESECAKES – INSTANT POT RECIPES
mini-cheesecakes-instant-pot image
Web Put the cream cheese, sugar, egg, sour cream, flour, lemon zest, lemon juice, vanilla, and salt in a food processor. Cover and process until smooth, stopping the machine at least once to scrape down the inside of the …
From recipes.instantpot.com


RAINBOW CHEESECAKE – INSTANT POT RECIPES
rainbow-cheesecake-instant-pot image
Web Instructions. Preheat the oven to 350°F (177°C). In a medium bowl, combine the butter, graham cracker crumbs, and 1-1/2 tsp of the sugar. Mix well. Pour the mixture into a 7-inch springform pan and press the mixture …
From recipes.instantpot.com


LEMON CHEESECAKE BARS RECIPE - SIMPLYRECIPES.COM
Web 1 day ago Make the filling: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat the cream cheese, sugar, and flour on medium-low speed until smooth, about 2 minutes. Add the eggs one at a time, beating well at medium-low speed after each addition.
From simplyrecipes.com


THE BEST INSTANT POT CHEESECAKE - PLAIN CHICKEN
Web Nov 27, 2018 Combine finely crushed graham cracker crumbs, sugar, and melted butter. Press the mixture in the bottom and up the sides of a springform pan. Set aside. In the bowl of an electric stand mixer, beat together cream cheese, sugar, egg yolks, lemon juice, and vanilla extract. Scrape down the sides of the bowl.
From plainchicken.com


PEACH COBBLER CHEESECAKE - SPACESHIPS AND LASER BEAMS
Web Feb 21, 2023 How to Make This Peach Cobbler Cheesecake Recipe. Cheesecake Layer. STEP ONE: Grease the bottom of a 9-inch springform pan and line the bottom with parchment paper. STEP TWO: Preheat the oven to 425°F. STEP THREE: In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated …
From spaceshipsandlaserbeams.com


THE BEST INSTANT POT CHEESECAKE RECIPE! - LITTLE SPOON FARM
Web Sep 14, 2021 Place the spring-form pan in the freezer for the crust to set. Make the Filling: Place the cheesecake filling ingredients into a food processor, stand mixer or use an electric hand mixer, to blend until there are no lumps. Pour the filling over the crust and smooth the top with a spatula. Prepare Spring-form Pan for the Instant Pot: Pour one ...
From littlespoonfarm.com


CLASSIC INSTANT POT CHEESECAKE – INSTANT POT RECIPES
Web Add the lemon zest, lemon juice, vanilla, salt and flour, and process all together until smooth, then pour the mixture into the prepared crust in the pan. Pour 375ml of water into the inner pot and place the uncovered cheesecake pan inside on the trivet. a 6-or 8-quart cooker. Set a heat- and pressure-safe trivet in the cooker.
From recipes.instantpot.com


INSTANT POT CHEESECAKE RECIPE - EATING ON A DIME
Web Jul 5, 2022 Lock the lid once the cheesecake is inside. Place the instant pot lid on top. Set the valve on the lid to the sealing position. Cook on high pressure for 35 minutes. Release the pressure. After the cook time, allow the pressure to release naturally from the instant pot for 30 minutes.
From eatingonadime.com


MINI PEACH CHEESECAKES RECIPE - HAPPY FOODS TUBE
Web Line your cupcake tray with 10 cupcake paper cases. Put about 1.5 tablespoon of crumbs mixture into each cupcake paper case. With the back of a small spoon, press down until smooth and compact. Puree the peaches (either with a fork or in a food processor) and drain any excess liquid. Transfer to a bowl.
From happyfoodstube.com


INSTANT POT PEACH COBBLER CHEESECAKE - BAKING UP MEMORIES
Web Apr 13, 2022 Bake at 350 for 10 minutes. You can also freeze the crust as well if you want to do 100% no oven. Step 3: Prepare the peaches: Add the peaches, butter, sugar, nutmeg, and cinnamon into a medium saucepan and heat over medium-high heat, stirring occasionally, until the peaches are soft and the sugar is melted.
From bakingupmemories.com


Related Search