Have you been craving something amazing lately? Try this Instant Pot Low Carb Peanut Butter Cheesecake for your family. It’s sure to be a hit if they love cheesecake and peanut butter. When you think of cheesecake, you think of sweet and creamy, just like our Ultimate Low Carb Cheesecake or The Best Instant Pot Cheesecake (not low carb). That’s exactly what this cheesecake is. It’s bound to become your favorite cheesecake recipe ever!
Instant Pot Cheesecake
I don’t know how many different cheesecake style recipes I’ve made in the past, Instant Pot Turtle Pumpkin Cheesecake, Cheesecake Dip, Pumpkin Cheesecake Bars, just to name a few (more below and throughout this post!). This one is the best because it’s big enough to feed a lot of people, but it also has amazing taste. When it comes to cheesecake, the taste is truly everything. Let’s make this cheesecake together so that you can make it in the future for your friends and family.
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Ingredients for Instant Pot Cheesecake
The most important part of any recipe is the ingredients. In order to have this cheesecake, you’ll need to take advantage of having these ingredients in your home.
Almond Flour – If you’re trying to eat healthier, then look no further than almond flour. Not only will you get a low carb option, but you’ll have a healthier take on how you can make cheesecake. Almond flour is also high in protein.
Monk Fruit Sweetener – Think about an alternative to sweetener that you can have thanks to this monk fruit sweetener. You can buy monk fruit sweetener almost anywhere. This type of sweetener is made from the fruit’s extract.
Cream Cheese – Another ingredient in this low carb Instant Pot Cheesecake is the cream cheese. This will help make your cheesecake super creamy and yummy. Plus cream cheese is super low carb!
Natural Peanut Butter – My favorite part of this recipe is this natural peanut butter that is used. You can make some really awesome low carb recipes with natural peanut butter.
How to Make Low Carb Instant Pot Cheesecake
Now we’re going to get to the creating part of the Instant Pot Cheesecake. This is where you take the ingredients and mix everything together! Since this recipe is a little different than other cheesecake recipes, make sure you check out the recipe card for full instructions.
How to Store Instant Pot Cheesecake
If you’re looking for a way to store this cheesecake, then you need to invest in an airtight container. This container will be perfect for storing cheesecake because you can then leave it in your fridge for up to 3-5 days. Whenever I make this for my family, they eat it in one sitting. If you have two Instant Pots to use, then you can easily make two at a time.
Need more delicious Low Carb ideas for your Large Family?
Have you ever made Low Carb Instant Pot Peanut Butter Cheesecake? What did you think? You might also enjoy cooking from our HUGE list of Low Carb Meals to Feed a Crowd.
Here are more low carb desserts to try!
- Low Carb Snickerdoodles
- Low Carb Instant Pot Pumpkin Cheesecake
- Low Carb Peanut Butter Mousse
- Keto Pumpkin Pie
- Keto Thin Mints
- Don’t miss these large family low carb desserts!
Instant Pot Peanut Butter CheesecakePrint
Don’t miss out on making a yummy dessert. Check out this Low Carb Instant Pot Peanut Butter Cheesecake, it’s so good.
For the crust
- ¼ cup butter, melted
- 1 cup almond flour
- 1 tablespoon monkfruit sweetener
For the cheesecake
- 2 (8 ounce) packages cream cheese, room temperature
- ⅔ cup monkfruit sweetener (or sweetener of your choice)
- ½ cup natural peanut butter
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
Preheat oven to 350 degrees. Prepare a 7.5 inch springform pan with non-stick cooking spray.
Stir together the butter, almond flour, and monkfruit sweetener for the crust. Press into the springform pan. Bake in the oven for 10 minutes. Remove from oven and allow to cool on a wire rack.
Using a mixer with a whisk attachment, beat together the cream cheese, monkfruit sweetener, and peanut butter until fluffy, about 2 minutes.
Add the eggs and vanilla and beat just until combined.
Transfer the mixture to the springform pan and spread evenly.
To cook in an electric pressure cooker: Pour 1 1/2 cups of water into the Instant Pot and place trivet in the bottom. Cover the springform pan with aluminum foil to avoid water dripping onto the cheesecake and lower onto trivet. Place the lid on the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing. Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
To bake in the oven, bake at 350 degrees for 40 to 45 minutes or until the center of the cheesecake is set. Remove from oven and allow to cool for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake. Allow the cheesecake to cool for another hour. Then, cover with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
Serve drizzled with melted sugar free chocolate, diced sugar free peanut butter cups, or chopped peanuts.
Keywords: Instant Pot Cheesecake, Peanut Butter Cheesecake
Enjoy this guilt free dessert with your family! What a special treat it will be to your family. It tastes great and freezes well, too.
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