Easy Keto Peanut Butter Cheesecake Instant Pot

Low Carb Peanut Butter Cheesecake sprinkled with peanuts and yogurt

Easy Keto Peanut Butter Cheesecake Instant Pot

Extra Creamy, Light, and Fluffy, this Crustless Easy Keto Peanut Butter Cheesecake made in an Instant Pot with 4 ingredients is only done in less than half an hour. Entirely Sugar-Free, Low Carb, Gluten-Free, Grain-Free, and Diabetic Friendly, our Keto Peanut Butter Dessert will surprise everyone with its deliciousness.

Course Desserts

Cuisine American

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Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 246kcal

Author Zuzana Paar

Equipment

Ingredients

Peanut Butter Cheesecake

2 Cups Yogurt
1 Cup Peanut Butter
2 Eggs
1/2 Cup Sweetener

Peanut Crumble

1/2 Cup Crushed Unsalted Peanuts
1/2 Cup Brown Sugar Sub

US Customary - Metric

Instructions

As we only have 4 Ingredients in the basic Keto Cheesecake, it is easy to put them together. If you plan to make the crunchy topping, add brown sweetener and a bowl of peanuts.
Place all 4 ingredients into the bowl and mix: peanut butter, yogurt, sweetener, and eggs.
Pour the whole mixture into the Springform pan (that fits into your Instant Pot) lined with parchment paper from the sides as well. This will help in cleaning afterward. As you see in the picture, I have made a base handle or a thick sheet from the aluminum foil (check video) to place the spring form into the instant pot easily and especially take out once everything is done and hot. Cover the top of the springform pan with aluminum and ensure no air can come in or out. This will prevent your peanut butter cheesecake from becoming too dry and cracking.
Place your trivet into the Instant pot and add one cup of water. Gently place your spring form with an aluminum holder into the Instant Pot. Cover the lid and set your Instant Pot to pressure cook for 25 minutes on high pressure. Once done, take out of the Instant Pot, let it cool and place into the refrigerator to set fully, best overnight.
You can prepare the crunchy topping crumbles for your cheesecake if you would like. This is optional, and you can skip this step. Roast unsalted peanuts on the stove. Add Brown Sugar sweetener and let it melt. Mix together and pour onto the parchment paper. Once cooled, break into small pieces to make peanut crumbles.
Once you are ready to serve, take your cheesecake out of the fridge, and sprinkle it with peanut crumble and dollops of yogurt. Open the spring form and serve.

Video

Notes

Yogurt - could be swapped with Philadelphia cream cheese for higher fat content
Crust - check our no-bake Wild Blueberry Cheesecake crust to die for
No-bake - Skip eggs and mix 1 Tablespoon of Gelatin melted in boiling water. Once cooled, add to the mixture and blend thoroughly. Follow the same steps, but skip Instant Pot cooking.
Oven Bake - You can easily make this cheesecake in the oven. Place the springform pan into the bigger pan covered with water to get the steaming effect as with Instant Pot. Bake for 40 minutes.

Nutrition