This creamy and delicious Instant Pot Cheesecake with Peanut Butter and a Chocolate Ganache is the perfect dessert!
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why you will love this recipe
- it is decadent and delicious - it is the perfect family dessert! It is also great for special occassions such as birthdays, Thanksgiving and Christmas!
- no sour cream - wonderful news for the numerous people who prefer their cheesecake without sour cream!
- it is sugar-free and keto-friendly.
ingredient notes
In addition to the water you will use to pressure cook the cheesecake, you will basically need the following three sets of ingredients; one set to make the cheesecake crust, a second set to prepare the peanut butter filling, and a final set of ingredients to make the chocolate ganache (optional).
Here are the ingredients you will require for the cheesecake crust:
- almond flour - make sure to use blanched almond flour.
- powdered confectioner's Swerve - or preferred low-carb alternative.
- unsalted, melted butter - or coconut oil.
- some vanilla extract and a pinch of salt, to balance out the flavors.
You will require the ingredients below to make the creamy peanut butter filling. These need to be at room temperature to prevent having cold spots or lumps.
- cream cheese - at room temperature.
- smooth (keto-friendly) peanut butter.
- powdered Swerve or preferred sugar-free sweetener.
- large eggs (also at room temperature).
- room temperature heavy whipping cream.
- vanilla extract.
And finally, here is what you will need to make the optional chocolate ganache.
- A cup of heavy cream, powdered sugar-free Swerve (leave it out if you prefer the dark bitter-ish taste of chocolate), and a cup of sugar-free dark chocolate chips.
- If you prefer, set aside a few tablespoons of chopped nuts to garnish the cheesecake. This is however, totally optional.
how to make Keto Peanut Butter Instant Pot Cheesecake
Here is a step-by-step breakdown of how to make this recipe:-
Prepare the crust:
- Grease a piece of parchment paper and line a 7-inch baking springform pan with it.
- In a bowl, combine almond flour, sweetener, and a pinch of salt.
- Add melted butter and vanilla extract to the dry ingredients and mix well.
- Press the crumbly mixture into the bottom of the prepared springform pan.
The next step is making the peanut butter filling for the cheesecake:
- Combine cream cheese, sweetener, cream, eggs, and vanilla extract in a bowl using a whisk or mixer. Tip: If your peanut butter is too firm, microwave it for 20 seconds on low power (600 watts).
- Add the peanut butter to the cream cheese mixture and combine well.
- Pour the filling over the prepared crust, smooth it out, and tap the pan to remove air bubbles.
- Chill the cheesecake in the fridge.
- Add a cup of water and insert the trivet or rack. To keep moisture out, you can either wrap the springform in aluminum foil, cover it with a kitchen cloth or paper towel, or use both methods for extra protection.
- Carefully lower the wrapped springform and place it on top of the trivet (see useful tips below, If you do not own a trivet). Close the Instant Pot, set the lid to seal and program it to pressue cook at high.
- Allow the Instant Pot to naturally pressure release once the cooking time is done. Carefully lift out the spring form and set it on the countertop to cool for at least 30 minutes before chilling it in the fridge.
- Chill in the fridge for 3-4 hours or overnight so it sets.
Prepare the chocolate ganache (optional).
- Heat heavy cream in a small pot until warm, not boiling. Combine dark chocolate chips and powdered sweetener in a bowl.
- Pour the warm cream over the chocolate mixture and whisk it together until smooth.
- Spread the ganache over the chilled cheesecake. Garnish with chopped peanuts (optional) and serve.
useful tips
- If you lack a trivet for your Instant Pot, create an aluminum foil sling by cutting a 20-inch piece, folding it into a belt, and placing the baking tin in the middle. This sling helps to lower the springform into the Instant Pot and remove it after pressure cooking.
- To avoid a soggy Instant Pot cheesecake from pressure cooking, you can cover the springform with aluminum foil or a kitchen cloth, though it's optional. Covering, especially with a cloth, may require extending the cooking time by about 15 minutes on high.
- This cheesecake can be made ahead and stored in the fridge for 2- 4 days.
Updated on March 26, 2024: Certain parts of this recipe have been simplified to enhance clarity and readability.
📖 Recipe
Instant Pot Cheesecake with Peanut Butter
Easy Instant Pot Cheesecake with Peanut Butter and Chocolate Ganache that you will love! This low carb recipe uses heavy cream to give you a delicious dessert.
Equipment
Ingredients
Instant Pot Cheesecake Crust
- ¾ cup almond flour
- 3 tablespoon powdered confectioner's Swerve
- 3 tablespoon unsalted, melted butter
- 1 teaspoon vanilla extract
- pinch of salt
- some cooking spray or melted butter (to grease the parchement paper or springform)
Peanut Butter Filling
- 1 lbs cream cheese at room temperature about 450 grams
- ¾ cup peanut butter
- 1 cup powdered Swerve or any brand of powdered erythritol
- 2 eggs
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
Chocolate Ganache (optional)
- 1 cup heavy whipping cream
- 1 tablespoon powdered Swerve or your preferred confectioner’s sweetener
- 1 cup sugar free dark chocolate chips
To pressure cook
- 1½ cups water (to pressure cook)
Instructions
Instant Pot Cheesecake - Crust
- Use cooking spray or butter to grease parchment paper then line a 7-inch baking springform pan with the parchment paper.
- Start by making the crust for the Instant Pot Cheesecake. To do this, mix all the dry ingredients (almond flour, sweetener, and salt in a bowl).
- Next, add the melted butter together with the vanilla extract and combine with the flour-sweetener mixture, making sure everything is well incorporated.
- Use a spatula to transfer the crust mixture into the previously lined baking pan. Spread out evenly, use the bottom of a glass to press the mixture firmly into the baking tin.
Peanut Butter Filling
- In a bowl, mix cream cheese, powdered Swerve, whipping cream, eggs and vanilla extract. Make sure everything is well incorporated. You can use your whisk or electric mixer for this.
- Warm the peanut butter at 600 watts in the microwave for about 20 seconds. Stir-in the peanut butter into the bowl with the cream cheese mixture. Use an electric mixer or your whisk to process everything together.
- Pour the filling on top of the previously prepared crust. Use a spatula or the back of a spoon to smooth it out.
- Gently tap the bottom of the springform pan to get rid of air bubbles. Transfer to the fridge and allow to chill.
- Pour one and a half cups of water into the Instant Pot. Place the Instant Pot trivet or rack inside, with its handles facing down. Place a clean kitchen cloth or paper towel on top of the spring form. Roll out aluminum foil and wrap it around the spring form to prevent any moisture from sipping in.
- Carefully lower the wrapped spring form and place it on top of the trivet. Close the Instant Pot, set the lid to SEAL and program it to PRESSURE COOK at HIGH for 35 minutes.
- Allow the Instant Pot to naturally pressure release once the cooking time is done. When the natural pressure release is over, carefully lift out the spring form and set it on the countertop to cool for at least 30 minutes before chilling it in the fridge.
- Refrigerate the Instant Pot cheesecake for at least 3-4 hours, or overnight, so it sets.
Chocolate Ganache - optional
- Heat heavy cream in a microwave at 600W for 30 seconds until slightly hot or warm, but not boiling.
- Place the dark chocolate chips together with the powdered sweetener in a bowl and pour over the hot heavy cream. Add the powdered Swerve then whisk everything in a bowl, to combine.
- Finally, pour the chocolate ganache on top of the Instant Pot Cheesecake (the chocolate topping is optional). Garnish with chopped peanuts if preferred and serve.
Notes
- If you do not have a trivet, make a belt or sling using aluminum foil to help you lower and remove the baking tin from the Instant Pot.
- moisture - a common concern is about the Instant Pot Cheesecake being too soggy from the pressure cooking. To prevent your cake from ending up soggy, cover the springform with a kitchen cloth or aluminium foil. Simply note that you may have to increase the cooking time by approximately 15 minutes (on high) if covering the springform with a kitchen cloth.
- The optional chocolate ganache has not been included in the calorie calculation.
Nutrition
Calories: 530kcalCarbohydrates: 15.4gProtein: 12gFat: 49.9gSaturated Fat: 22.6gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 5.5gTrans Fat: 0gCholesterol: 145mgSodium: 203.3mgPotassium: 116.9mgFiber: 6.7gSugar: 4.6gVitamin A: 1499IUIron: 2mg
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frequently asked questions
What do I do If my Cheesecake is still runny? If you find that the cooking time is up but your cheesecake is still runny, simply cook it longer. Increase the cooking time by another 15 minutes and pressure cook at high. Once the cooking time is over, make sure to allow it to naturally release its pressure.
How do I tell that my Instant Pot Cheesecake is ready?
You can tell that your cheesecake is done when it looks properly set and no longer jiggles. It is okay for only a small circle in the middle to jiggle, as this will set and firm up as the cake cools. Do not use a knife or sharp object to check for doneness, as this will create a crack on the top. It may also, give the wrong impression of doneness for cake recipes using a large amount of sour cream.
Paige
This is a great way to use the Instant Pot! Love it!
Noelle Simpson
Yum! This was so easy to make, love using my instant pot! Perfect peanut butter treat
Kate Hahnel
So glad you liked it!
GUNJAN C Dudani
I use instant pot regularly but never made a cheesecake in it. I am totally intrigued especially with this combination of peanut butter in a cheesecake.
Kate Hahnel
I hope you get to try it out! Let me know how it goes!