This Instant Pot matcha cheesecake is for those of you who want to eat cheesecake, but don’t want to fuss with the process of making it. It’s best if you make this the day ahead, but I’m not going to lie – I’ve eaten this warm, almost directly out of the pressure cooker and it was still great.

This cheesecake is dense but creamy, packed with grassy matcha flavor but lightened up with sweetened sour cream and a drizzle of maple flavored syrup. I know the syrup sounds weird, but you have to trust me and try this. It’s divine, plus it looks fantastic.

You could also make this with a crust, perhaps almond flour based, but I decided to skip in favor of lower carbs and an even easier preparation.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


16 ounces cream cheese, room temperature
½ cup Swerve confectioners
2 teaspoons coconut flour
½ teaspoon vanilla extract
2 tablespoons heavy whipping cream
1 tablespoon matcha powder
2 large eggs, room temperature
Optional: Sugar-free maple syrup

½ cup sour cream
2 teaspoons Swerve confectioners

Nutrition Summary: This makes a total of 6 servings of Instant Pot Matcha Cheesecake. Each serving comes out to be 350.33 Calories, 33.24g Fats, 5.81g Net Carbs, and 8.46g Protein.


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