Instant Pot Maple Walnut Cheesecake

Recipe posted in: Flex™ Meals & Snacks, Snacks
Maple Walnut Cheesecake

The sweet flavors of maple accompany a creamy cheesecake to create your soon-to-be favorite diet dessert. Grab your Instant Pot and gather a few simple ingredients—you’re going to want to whip up this Instant Pot Maple Walnut Cheesecake ASAP!

Heading to a get-together? Craving something sweet? Signed up to bring a dessert to a work party? This recipe is about to become your go-to sweet treat. A combination of walnuts, medjool dates, sea salt and coconut oil are the only ingredients you need to make this diet-friendly crust. Thoroughly combine crust ingredients and transfer the mixture to a springform pan, using a spatula or glass to press the crust to the bottom. Pop this crust into the freezer while you make your cheesecake filling. Combine neufchâtel cheese, Greek yogurt, maple syrup, stevia and maple extract while slowly adding in eggs. Remove the crust from the freezer and top with the cheesecake filling. Last but certainly not least—bake you cheesecake! Cover the springform pan with a paper towel and aluminum foil, place atop the Instant Pot tivet, and cook for 30 minutes on “Pressure Cooker” and “High Pressure” settings. (Pro tip: Once your cheesecake has cooled, remove from springform pan and pop in the fridge to set for four hours.)

This delightful dessert makes 23servings, and each counts as one SmartCarb, one PowerFuel and one Extra on your Nutrisystem meal plan. And although this dessert checks on the diet-friendly box, it’s still important to log each serving in the NuMi App to ensure you’re staying on track with your weight loss goals. Easily log each serving of this tasty Maple Walnut Cheesecake right here in NuMi >

Sweet tooth calling? We’ve got plenty of dessert recipes that will keep you on track with your diet meal plan:

Want to lose weight enjoying cake, ice cream and even cookies?Nutrisystem’s got a plan for you! Click here to learn more >

Servings: 12

Calories per Serving: 232

On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb and 1 Extra

Ingredients:

  • Crust
  • 1 cup walnuts
  • 5 pitted medjool dates
  • Pinch of sea salt
  • 1 Tbsp. melted coconut oil
  • Filling
  • 16 ounces neufchâtel cheese, softened
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup maple syrup
  • 4-8 drops liquid stevia (optional)
  • 2 tsp. maple extract
  • 2 large eggs

Directions:

  1. Mist a 6” springform pan with nonstick cooking spray and line the bottom with a circle of parchment paper. Wrap outside/bottom of springform pan with aluminum foil to prevent leaking.
  2. In the bowl of a food processor, pulse walnuts, dates, and sea salt until the walnuts and dates have broken down into small pieces. Add the coconut oil and pulse a few times until incorporated.
  3. Transfer the walnut and date mixture to the bottom of springform pan and use a spatula or the bottom of a glass to press the mixture evenly into the bottom of the pan.
  4. Place springform pan in freezer while preparing filling (about 15 minutes).
  5. Using a stand mixer or hand-held mixer, blend together neufchâtel cheese, Greek yogurt, maple syrup, stevia, and maple extract until smooth. Add eggs, one at a time, mixing on low until just combined, scraping sides of bowl as needed. Do not overmix, or cheesecake will be lumpy.
  6. Remove springform pan from freeze and pour filling into pan on top of the crust.
  7. Cover springform pan with a paper towel. Then, cover tightly with a piece of aluminum foil to hold the paper towel in place.
  8. Add 1½ cups of water to Instant Pot, place trivet inside, and set springform pan on top of trivet.
  9. Seal lid with vent in the closed position. Select “Pressure Cooker” setting and “High Pressure”. Change cooking time to 30 minutes. When beep sounds (signaling completion of cooking), turn off Instant Pot and allow pressure to release naturally before removing lid.
  10. Carefully remove cheesecake from Instant Pot and transfer pan to cooling rack; cool for ten minutes before running a knife around the edge and releasing the springform pan. Continue to cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.