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Easy Keto Peanut Butter Cheesecake in the Instant Pot Recipe

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4.4 from 88 reviews

  • Author: Amina
  • Total Time: 6 hours 35 minutes
  • Yield: 8 servings
  • Diet: Low Carb

Description

This Easy Keto Peanut Butter Cheesecake recipe combines creamy peanut butter, yogurt, and eggs to create a smooth, low-carb dessert cooked effortlessly in an Instant Pot. With an optional crunchy peanut crumble topping, this cheesecake is perfect for keto diet lovers looking for an indulgent yet simple dessert.

Ingredients

Cheesecake Base

  • 2 Cups Yogurt
  • 1 Cup Peanut Butter
  • 2 Eggs
  • 1/2 Cup Sweetener (keto-friendly)

Crunchy Peanut Crumble Topping (Optional)

  • 1/2 Cup Crushed Unsalted Peanuts
  • 1/2 Cup Brown Sugar Substitute (keto-friendly)

Instructions

  1. Prepare Ingredients: Gather all ingredients for the cheesecake base and the optional crunchy topping if you plan to make it.
  2. Mix Ingredients: In a mixing bowl, combine the peanut butter, yogurt, sweetener, and eggs. Mix until smooth and fully incorporated to create the cheesecake batter.
  3. Prepare Springform Pan: Line the sides of a springform pan that fits into your Instant Pot with parchment paper to make cleanup easier.
  4. Pour Batter and Cover: Pour the cheesecake batter into the prepared springform pan. Create a thick aluminum foil handle or base to help place and remove the pan from the Instant Pot safely. Cover the top of the pan tightly with aluminum foil to prevent moisture loss and cracking during cooking.
  5. Instant Pot Setup: Place the trivet inside the Instant Pot and add 1 cup of water. Carefully place the springform pan on the trivet using the aluminum foil handle. Close the Instant Pot lid securely.
  6. Pressure Cook: Set the Instant Pot to pressure cook on high for 25 minutes. Once cooking is complete, carefully remove the pan and allow the cheesecake to cool to room temperature.
  7. Chill: Refrigerate the cheesecake for several hours or ideally overnight to fully set before serving.
  8. Make Crunchy Peanut Crumble (Optional): On the stovetop, roast unsalted peanuts until fragrant. Add the brown sugar substitute and allow it to melt, mixing well. Spread the mixture on parchment paper to cool and harden. Break into small pieces to create crunchy crumble topping.
  9. Serve: Remove the cheesecake from the springform pan, sprinkle with the peanut crumble topping, and add dollops of yogurt if desired. Slice and enjoy your keto peanut butter cheesecake.

Notes

  • Ensure the springform pan fits comfortably inside your Instant Pot before starting.
  • Lining the pan with parchment paper helps prevent sticking and makes cleanup easier.
  • Covering the pan tightly with foil prevents cracks caused by moisture loss during pressure cooking.
  • The crunchy peanut topping is optional but adds delightful texture and flavor contrast.
  • For best results, refrigerate the cheesecake overnight to allow it to fully set and develop flavor.
  • Use keto-friendly sweeteners to keep this recipe low-carb.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://aminabakes.com/easy-keto-peanut-butter-cheesecake-in-the-instant-pot-recipe/