Post updated Feb 2026. First shared 2017.

Before last week, I had made 2, maybe 3, cheesecakes in my life. I had reliable recipes, but the process always seemed a bit overwhelming and I would typically opt for another dessert instead. I have now made many more cheesecakes in my Instant Pot. And I’m here to tell you, it is sooooo much easier!

There are lots of cheesecake recipes out there, but I wanted to put my own twist on the popular Instant Pot cheesecake. How could I make a delicious cheesecake, but use a natural sweetener? How could I make it so that all my gluten-free friends could enjoy it too? (Not to mention the fact that I NEVER have graham crackers on hand and typically avoid recipes that require a special trip to the store).

I also tested the cheesecake with both fat-free and regular cream cheese– I can attest that both versions are very good! All the grueling hard work of eating so many cheesecakes paid off. I did it for you, I promise.

I now have another quick and easy dessert recipe for my Instant Pot which uses whole ingredients and natural sweeteners. Because life is just better with dessert, y’all.

Read this first!

Cheesecakes can be somewhat persnickety, so I’m going to throw a handful of tips at you that you’re going to want to heed. I did a lot of reading up on what makes a successful cheesecake, a lot of testing in the kitchen, and this is what you need to know…

1. Always use room temperature ingredients. This is important. Pull your cream cheese and yogurt and eggs out with plenty of time for them to come to room temperature. This will help your cheesecake to be smoother and prevent you from over mixing the filling. It will also keep your eggs from clumping when you add them to the cheesecake mixture.
2. DON’T OVERMIX.  The process of making the cheesecake filling should take no more than about five minutes. Mixing the filling too long can result in a wonky cheesecake with the potential of having scrambled eggs on top. I used a timer each time I turned on my mixer to make sure I was not mixing anything too long just because I wasn’t paying attention. (Times are in the recipe). A general rule of thumb when it comes to cheesecakes is: Less mixing = denser cheesecake. More mixing = creamier cheesecake. 
3. Release the air bubbles.  Immediately after you pour in the filling, tap the pan gently on the counter to release any air bubbles. Use a toothpick or the point of a knife to pop the bubbles.
4.  Cover the cheesecake before cooking. Use both a paper towel and a piece of foil to cover the top of the springform pan. The paper towel will help to absorb excess moisture that would collect on the top of the cheesecake, and it can be used after the cooking time to gently soak up any additional moisture.
5. You may want to use a fresh sealing ring. Twice before making cheesecake recently I cooked either a roast chicken or barbecue pork in the Instant Pot. Neither is a flavor I want to pass on to my cheesecakes. Invest in extra sealing rings so that you can reserve one or two for desserts. Totally worth it.
6. After the cheesecake cooks… Let the pressure release naturally from the Instant Pot, and then carefully remove the springform pan. Take off the foil and paper towel layer and gently soak up any excess moisture. At this point, you want to let the cheesecake rest for 10-15 minutes before releasing the outer wall of the springform pan. After 10-15 minutes, use a knife to run along the edges of the pan to separate the cheesecake from the pan, and then release the latch on the side wall. Letting the cheesecake cool without the wall can help to prevent cracks in your cheesecake.
7. Don’t rush the next part.  The success of your cheesecake is still up in the air, to a degree. The waiting is a VERY important part and one that shouldn’t be rushed. Let the cheesecake cool completely on the counter before placing it in the refrigerator (one to two hours). Your cheesecake will continue to cook and this time will help the middle of the cheesecake to further set up. After your cheesecake is cooled, you may place it in the refrigerator. But you still must wait! Give the cheesecake at least four hours in the refrigerator, though more time is better for an amazing cheesecake. If possible, it’s best to make the cheesecake a day ahead of time to give it plenty of time to chill.

Supplies you will need:

Must-Have: 

• Instant Pot or other electric pressure cooker
• springform pan (I use a 7″ pan that fits in my 6qt Instant Pot)
• rack to fit inside your Instant Pot

Very Helpful:

• extra sealing rings
• food processor (makes preparing the crust SUPER easy)
• stand mixer 

Watch this recipe being made on Instagram.

Instant Pot Cheesecake Makeover :: Gluten-Free, Naturally Sweetened, & Less Fat!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6-8 servings 1x
• Category: Dessert
• Method: Pressure Cooker

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Description

Making Instant Pot cheesecake is shockingly simple! This amazingly quick and easy cheesecake is gluten-free, naturally sweetened, and is seriously delicious!

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Ingredients

Crust:

• 2/3 C pecan halves
• 4 pitted dates
• pinch of salt
• 1 Tbsp unsalted butter (if using salted, leave out the additional salt)

Filling:

• 16oz neufchâtel cheese (1/3 less fat cream cheese)
• 1/4 C plain Greek yogurt
• 1/3 C maple syrup
• 2 tsp vanilla extract
• 2 eggs

Blueberry topping: 

• 1 C fresh blueberries
• 1 Tbsp butter
• 1 Tbsp maple syrup

Citrus Topping:

• 1/4 C plain Greek yogurt
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp maple syrup

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Instructions

Make the crust:

1. In a the bowl of a food processor, blend the pecans, dates, and salt together for about 30 seconds until the pecans and dates are broken up into very small pieces. Add the butter and pulse 2 to 3 times until the butter is incorporated.
Alternately, if you do not have a food processor, use a blender or knife to finely chop the dates and pecans. Transfer to a bowl and use a fork to mix in the butter. (Your crust may have bigger pieces if you do this method).

2. Transfer the pecan/date mixture to the bottom of a springform pan and use the back of a spatula to gently press out the mixture evenly across the bottom of the pan and out to the sides.

3. Place the springform pan in the freezer until your filling is ready, about 15 minutes.

Make the filling:

1. Add the cream cheese to the bowl of a stand mixer. Set a timer for 1 minute and turn the mixer on low. While the cream cheese is mixing, add the yogurt, syrup, and vanilla to the bowl. Turn off the mixer when the timer goes off and scrape the sides of the bowl.
2. Turn the mixer on medium-low and mix again, this time for thirty seconds.
3. Set the timer for thirty seconds one more time, turn the mixer back on low, and add the eggs one at a time. After about thirty seconds, the eggs should be incorporated in the cream cheese mixture. If there are still any streaks of yellow, simply give the filling a quick stir with your spatula.

Fill and Cook the Cheesecake

1. Take the springform pan out of the freezer and pour the cream cheese filling into the pan. Gently tap the cheesecake on the counter to bring up any air bubbles. Pop the bubbles with the tip of a toothpick or small knife.
2. Cover the springform pan with a paper towel, and then a piece of foil. Press the foil down over the sides of the pan to hold the paper towel in place.
3. Pour a cup of water in the bottom of your Instant Pot, place in a trivet, and then set the springform pan on top of the trivet. Cover the Instant Pot, select MANUAL, and set the cooking time for 30 minutes on high pressure.
4. When the cheesecake has cooked for 30 minutes, let the pressure release naturally. Once the pin has dropped and the pressure is released, you can take off the lid and carefully take out the cheesecake. Set the pan on the counter and remove the foil and paper towel. Use the paper towel to gently soak up any moisture on top of the cheesecake.
5. Let the cheesecake rest on the counter or a cooling rack for 10 minutes. After ten minutes, run a knife around the edges of the cheesecake and then release and remove the wall of the springform pan. Leave the cheesecake cool completely on the counter for 1-2 hours before refrigerating.
6. Refrigerate the cheesecake for at least 4 hours before slicing.

Prepare the topping:

Blueberry Topping:

1. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in 1 cup of blueberries and 1 tablespoon of maple syrup. Reduce the heat to low and cook for 2-3 minutes. Remove from heat and cool completely before topping your cheesecake.

Citrus Topping:

1. Stir together the yogurt, lemon juice and zest, and maple syrup. Pour on top of cheesecake and spread evenly across with a spatula. Optional: sprinkle a little extra zest on top. Tip: make the citrus topping and add to cheesecake before you are ready to serve. Refrigerate the topping for best results.

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Notes

• I use a 7″ springform pan for my cheesecakes. If you want to use a 6″ pan, try adding a few minutes to the cooking time since your cheesecake will be slightly thicker.
• You will know that the cheesecake is done because the center of the cheesecake will be set–not runny. A little jiggle is normal as the cheesecake will continue to set up as it cools.
• This recipe does not need lemon juice. The tartness of the yogurt is sufficient and when I tested it with lemon juice, the cheesecake was too tart.

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More healthy Instant Pot desserts!

The post Instant Pot Cheesecake Makeover :: Gluten-Free & Naturally Sweetened appeared first on This Pilgrim Life.

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I saw a popular kid-food influencer on Instagram share about making a smooth (blended) veggie-rich broth to cook with noodles for kids who may be adverse to pieces or chunks of vegetables in their soup (or just ever in general).

While I do have a child who is in a very picky stage when it comes to her food, the soup also just looked so cozy and inviting that I wanted some myself.

Almost every soup I make is in the Instant Pot because the process is so quick and hands-off, so I decided to make my own version of vegetable noodle soup in the Instant Pot. I focused on vegetables high in vitamins with typically kid-friendly, mild flavors– carrots, yellow onion, and fresh garlic. (Making this soup a really great option for sick days too, since it’s hydrating, easy on the stomach, and full of nutrition).

This vegetable noodle soup has been a big hit in our home, from my husband down to my littlest kids. It will absolutely go on the rotation for easy lunches and simple dinners!

Easy Vegetable Noodle Soup in the Instant Pot

The Instant Pot makes cooking the vegetables down really easy, and of course, hands-off. This will be the longest step of the recipe as the stock/broth heats up so the pot can come to pressure. Feel free to get it started early, leave it until you’re ready to continue, or make the veggie-rich stock ahead of time (and keep in the fridge or freeze in Souper Cubes).

If you want to make your vegetable noodle soup even more nutritious (and frugal), try making it with your own homemade chicken stock! 

After the vegetables are finished cooking, blend the whole mixture until very smooth. I usually just use my immersion blender for this, but you could also carefully transfer it to a blender.

The final step is to cook the pasta. (We can’t add the pasta in the first step since we want to be able to blend the vegetables). Because the mixture will already be very hot, returning the pot to pressure will not take very long. Even so, the additional time it takes to bring all that liquid back to pressure, plus the pressure release time, will be sufficient to cook the pasta. (If its not, just simmer the soup for a few more minutes).

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Easy Vegetable Noodle Soup in the Instant Pot

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 6-8 portions 1x

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Description

This veggie noodle soup in the Instant Pot is super easy to make with a smooth, nourishing broth with blended veggies making it both kid-friendly and cozy.

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Ingredients

• 1 tablespoon olive oil
• 1/2 cup yellow onion, diced
• 1 cup carrot, peeled and diced
• 1 heaping tablespoon fresh garlic, minced
• 1 tsp kosher salt
• 8 cups chicken (or vegetable) stock (I like to make my own)
• 1 lb small pasta noodles
• parmesan cheese for topping

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Instructions

1. Turn the Instant Pot on to Sauté. Add the oil, then the vegetables and the salt to the pot. Sauté the onion, carrots, and garlic together for 3-4 minutes until the begin to soften. Pour in the stock and stir. Place on the lid and turn the valve to sealing.
2. Cook the vegetables and stock together on high pressure for one minute. Quick release the pressure when the cook time is complete.
3. Use an immersion blender to blend the mixture until completely smooth. Alternately, carefully pour the hot vegetable mixture into a blender and blend until smooth. Return the blended soup mixture to the Instant Pot.
4. Add one cup of water and the pasta to the blended mixture. Place the lid back on the Instant Pot and turn the valve to sealing. Set the cook time for one minute on high pressure. Quick release the pressure when the cook time is complete.
5. Test the pasta for doneness. If it needs additional time, return the Instant Pot to sauté and simmer the soup for 3-5 minutes until the pasta is cooked according to your preference. (One minute on high pressure should be sufficient due to the extra time the IP will take to come to pressure and release pressure). 
6. Transfer portions of soup into bowls and top with parmesan cheese (optional). Serve hot.

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Notes

*This soup makes a lot, so if you have leftovers to save, I would recommend saving the pasta and the broth in separate containers so the pasta does not continue to absorb the broth while it rests.

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The post Easy Vegetable Noodle Soup in the Instant Pot appeared first on This Pilgrim Life.

I have lived in the southern part of the United States for nearly all of my life, but it wasn’t until the last several years that we started enjoying a traditional New Year’s dinner together as a family. We love traditions, food history, and cooking from scratch, so this meal seemed natural for us to incorporate into our New Year’s Day routine.

(We also started a short family hike on New Year’s day that I’m really hoping to continue too!)

Whether or not these foods actually bring you luck isn’t exactly the point. It’s just fun to have that tether to the past, and to celebrate the start of something new– especially with foods as delicious as these.

Traditional New Year Dinner Ideas

These are southern lucky foods, but you can also find traditional New Year’s dinner ideas from other cultures too, like grapes (Spain), tamales (Mexico), marzipan pigs (Germany), long noodles (Japan), pomegranates (Greece), herring (Poland), and King Cake (all over the world).

In the U.S. south, traditional New Year’s Day foods represent prosperity and good fortune: 

• greens represent green money
• black eyed peas (and other beans) represent coins and wealth
• pork represents good fortune
• cornbread represents gold 

We make each of these dishes (they pair perfectly!), but of course, you can choose how many with which you want to start the year. I’ve included recipes for cornbread, skillet garlic greens (quick and easy to make with spinach or swiss chard), and collard greens (my FAV, made so much easier and faster in the Instant Pot).

I didn’t include recipes for bacon, because, it’s bacon. You got this.

After the individual recipes, I have also included recipes for dishes which use the various components together. The Potlikker Gumbo is DELICIOUS, and would be a great way to bring everything together for one super-fortuitous New Year’s Day dinner.

(My family recipe for fried chicken is included too in case anyone wants to skip the pork and enjoy an alternative southern main that pairs well with greens and black-eyed peas).

Happy New Year’s Day! I hope 2023 is a great year for you, full of good fortune and prosperity! 

New Year’s Day Recipes

Skillet Cornbread

We enjoy this cornbread year-round. It’s so tender and delicious, gluten-free, and only dirties one bowl. Highly recommend using a cast iron skillet!

Instant Pot Collard Greens

Collard greens are so tasty, not to mention, so good for you too. Making them in the Instant Pot cuts down a lot of the cooking time, without sacrificing flavor or texture.

Sauteed Garlicky Greens

We can never make enough greens because everyone always devours them! These make a great weeknight side dish, just don’t skimp on the garlic.

Collard Green Wontons

If you prefer a tasty appetizer with greens, these wontons are fried to perfection. Stuffed with tender collards and cream cheese, they’re easy to please for everyone.

Southern Black Eyed Peas

This recipe from Grits and Pinecones is the general method we use to make our black eyed peas– dried peas soaked overnight, then simmered on the stove in a flavorful stock complete with ham bones.

Complete Dishes :: 

Pan Fried Pork Chops with Onion Bacon Gravy

Pork chops pan fried to perfection, served with a savory gravy. This is another perfect pairing with greens, cornbread, and beans.

Potlikker Gumbo

All the fortune in one easy bowl! Just add some beans to keep the odds in your favor.

Pan Fried Chicken Tenders

Not a fan of pork? Keep the cornbread, greens, and beans, and make a batch of pan fried chicken tenders. This is my family recipe, made simpler and easier in a shallow pan.

Do you have a traditional dish or meal you eat on New Year’s Day? I’d love to hear about it!

If you use these recipes to celebrate, tag me @thispilgrimlife so I can see and celebrate with you.

Happy New Year’s!

The post Traditional New Year Dinner Ideas appeared first on This Pilgrim Life.