Keto Pink Cheesecake with Chocolate Ganache

Celebrate everything love with this amazing Keto Pink Cheesecake with Chocolate Ganache recipe. This chocolate ganache cheesecake will wow your loved ones this Valentine’s Day and it’s so easy to make in the Instant Pot too.

Keto Pink Cheesecake with Chocolate Ganache Recipe

Keto Pink Cheesecake Recipe Ingredients

• 1 cup walnut flour or almond flour
• 3 tablespoons butter, melted
• 16 ounces cream cheese, room temperature
• 1/2 cup Monkfruit (confectioners) or Erythritol
• 3 eggs
• 1 teaspoon vanilla (clear)
• 1/4 cup sour cream
• Rose Pink Wilton Gel food coloring

Keto Pink Cheesecake Recipe Instructions

1. Cut out a small piece of parchment paper that fits the bottom of the pan you are using. I traced the pan and used scissors to cut it to the exact measurement. The cut two long pieces of parchment paper so you can put it and the bottom of the pan before the circle piece to lift the cheesecake out of the pan when it’s done.
2. Melt the butter and mix it in a small bowl with the nut flour for the crust.
3. Press the nut flour and butter mix crust mixture into the bottom of the prepared cheesecake pan.
4. In a medium-size bowl, add the cream cheese, sugar substitute, eggs, vanilla, and sour cream. Mix it until it’s fully combined and has a smooth texture.
5. Pour the cream cheese mixture on top of the crust you prepared earlier.
6. Add 1 cup of water to the bottom of the pressure cooker.
7. Place the trivet inside the pressure cooker and then place the cheesecake pan on top of the trivet.
8. Set the pressure cooker to high for 40 minutes for a 7-inch pan. If you are using a 6-inch pan
9. I would pressure cook it on high pressure for 45 minutes. If you are using 3 or 4 mini pans, you can pressure cook them on high pressure for 20 minutes with a 15 minute natural release time.
10. Then allow it to naturally release for another 18 to 20 minutes.
11. Remove the cheesecake pan from the pressure cooker and let it cool down. Once it’s cooled down it will be set enough for you to remove it from the pan. Place it in the refrigerator for an hour so it completely sets.

Sugar-Free Ganache Recipe Ingredients

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• 1/2 cup heavy whipping cream
• 1/2 cup sugar-free Lily’s Dark Chocolate Chips

Sugar Free Ganache Recipe Instructions

1. Heat 1/2 cup of heavy cream in the microwave for 30 seconds. The temperature of the liquid should be between 90 and 110 degrees. Don’t go over that because it will scold the cream.
2. Remove it from the microwave and add 1/2 cup of sugar-free Lily’s dark chocolate chips.
3. Cover the bowl with plastic wrap and let it sit for 2 full minutes to allow the cream to melt the chocolate.
4. Remove the plastic and start to slowly mix the chocolate and cream together with a whisk.
5. After about a minute of stirring start to vigorously mix the chocolate to all it to come together.
6. Ganache stays good in the refrigerator for up to two weeks.

Ratio Tips:

1 part heavy cream to 2 parts chocolate would make a very thick ganache that would be perfect for truffles.

—>>> use this ratio for the cheesecake topping

• 1 part heavy cream to 1 part chocolate makes for a perfect ganache frosting or filling for sweet treats.
• 2 parts heavy cream to 1 part chocolate would make the perfect pourable ganache pouring a cover the top of a cake or a donut glaze.

Chocolate Heart Ingredients

• 1/2 cup sugar-free Lily’s Dark Chocolate Chips

Chocolate Heart Instructions

1. Melt Lily’s Dark Chocolate Chips in a small bowl in the microwave.
2. Melt for 30 seconds at a time until all the morsels are melted. Mixing each time you add more time.
3. On a piece of parchment paper or wax paper draw out a heart with melted chocolate.
4. Allow it to completely dry and harden.
5. Stand the hearts up on the cake.

Note: Be sure to make the bottom point is long so that some of it can stick into the cheesecake so it will stand on its own.

Keto Pink Cheesecake with Chocolate Ganache Recipe Nutrition

Serves 10

Calories 304, Total C 5.4g, Fiber 0.4g, Net C 5g, Sugars 2.6g, Fat 25.3g, Protein 6.7g

Here is a video we made to show you how to make this Keto Pink Chocolate Ganache Cheesecake recipe.

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Here are a few photos we took while making this amazing recipe.

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Here’s a printable version of this Keto Pink Chocolate Ganache Cheesecake Recipe:

Keto Pink Cheesecake with Chocolate Ganache Recipe

Celebrate everything love with this amazing Keto Pink Cheesecake with Chocolate Ganache recipe.

5 from 2 votes

Print Recipe Pin Recipe

Servings 10 servings

Ingredients

  

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Keto Pink Cheesecake Recipe Ingredients

• 1 cup walnut flour or almond flour
• 3 tablespoons butter melted
• 16 ounces cream cheese room temperature
• 1/2 cup Monkfruit confectioners or Erythritol
• 3 eggs
• 1 teaspoon vanilla clear
• 1/4 cup sour cream
• Rose Pink Wilton Gel food coloring

Sugar-Free Ganache Recipe Ingredients

• 1/2 cup heavy whipping cream
• 1/2 cup sugar-free Lily's Dark Chocolate Chips

Chocolate Heart Ingredients

• 1/2 cup sugar-free Lily's Dark Chocolate Chips

Instructions

 

Keto Pink Cheesecake Recipe Instructions

• Cut out a small piece of parchment paper that fits the bottom of the pan you are using. I traced the pan and used scissors to cut it to the exact measurement. The cut two long pieces of parchment paper so you can put it and the bottom of the pan before the circle piece to lift the cheesecake out of the pan when it’s done.
• Melt the butter and mix it in a small bowl with the nut flour for the crust.
• Press the nut flour and butter mix crust mixture into the bottom of the prepared cheesecake pan.
• In a medium-size bowl, add the cream cheese, sugar substitute, eggs, vanilla, and sour cream. Mix it until it’s fully combined and has a smooth texture.
• Pour the cream cheese mixture on top of the crust you prepared earlier.
• Add 1 cup of water to the bottom of the pressure cooker.
• Place the trivet inside the pressure cooker and then place the cheesecake pan on top of the trivet.
• Set the pressure cooker to high for 40 minutes for a 7-inch pan. If you are using a 6-inch pan
• I would pressure cook it on high pressure for 45 minutes. If you are using 3 or 4 mini pans, you can pressure cook them on high pressure for 20 minutes with a 15 minute natural release time.
• Then allow it to naturally release for another 18 to 20 minutes.
• Remove the cheesecake pan from the pressure cooker and let it cool down. Once it’s cooled down it will be set enough for you to remove it from the pan. Place it in the refrigerator for an hour so it completely sets.

Sugar Free Ganache Recipe Instructions

• Heat 1/2 cup of heavy cream in the microwave for 30 seconds. The temperature of the liquid should be between 90 and 110 degrees. Don't go over that because it will scold the cream.
• Remove it from the microwave and add 1/2 cup of sugar-free Lily's dark chocolate chips.
• Cover the bowl with plastic wrap and let it sit for 2 full minutes to allow the cream to melt the chocolate.
• Remove the plastic and start to slowly mix the chocolate and cream together with a whisk.
• After about a minute of stirring start to vigorously mix the chocolate to all it to come together.
• Ganache stays good in the refrigerator for up to two weeks.

Ratio Tips:

• 1 part heavy cream to 2 parts chocolate would make a very thick ganache that would be perfect for truffles.
• --->>> use this ratio for the cheesecake topping
• 1 part heavy cream to 1 part chocolate makes for a perfect ganache frosting or filling for sweet treats.
• 2 parts heavy cream to 1 part chocolate would make the perfect pourable ganache pouring a cover the top of a cake or a donut glaze.

Chocolate Heart Instructions

• Melt Lily's Dark Chocolate Chips in a small bowl in the microwave.
• Melt for 30 seconds at a time until all the morsels are melted. Mixing each time you add more time.
• On a piece of parchment paper or wax paper draw out a heart with melted chocolate.
• Allow it to completely dry and harden.
• Stand the hearts up on the cake.

Note: Be sure to make the bottom point is long so that some of it can stick into the cheesecake so it will stand on its own.

Video

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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