This Chocolate Peanut Butter Cheesecake is so decadent that you won’t believe that it’s low carb – or how easy it is to make using your instant pot!
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It doesn’t get much better then a dessert that combines the 3 most heavenly foods on the planet – chocolate, peanut butter and cheesecake! It’s seriously delicious.
Instant pot “baking”
As the icing on the cake, you can “bake” this cheesecake in your instant pot for a perfect result every single time.
If you’ve never made a cheesecake in the instant pot, then you are in for a real treat. In my opinion, an instant pot make the BEST cheesecakes around, and trust me when I say that I’ve eaten my fair share of cheesecake.
It can be a little tricky to follow the written instructions for baking in the instant pot, so I included a cooking demo video under the recipe card. If this is your first time making a cheesecake in your IP, then be sure to check it out!
** If you are super observant, then you may notice that the ingredients in the video are slightly different then the recipe card. After making this a few times (and filming the video) I made a few tweaks to the recipe. The ingredients listed on the recipe card are correct. I hesitated to share the video, but I think that it is helpful to see the cooking technique.
Baking in the oven
If you are baking in the oven, you will want to prepare a water bath. A water bath ensures that your cheesecake bakes evenly and comes out of the oven smooth and creamy.
If you are new to making cheesecakes, then this may sound super intimidating, but it’s really easy. You can check out THIS video for tips on setting up the water bath (skip to minute 3:00).
You can also skip the water bath all together and just bake in the oven, but trust me when I say that the extra effort is SO worth it!
This cheesecake is rich and decadent. It’s low in carbs – but not in calories. If you want to lower the calories, then try substituting 1/3 fat cream cheese for the full fat cream cheese. This will reduce the calories quite a bit, without changing the flavor too much.
You could also opt for a “crustless” cheesecake and just skip the bottom layer all together. The same could be said for the top, chocolate frosting layer – but trust me, you don’t want to skip that layer!
Lastly, I always get lots of questions about using a different size pan. If you are baking in the oven, you can use a larger pan, just be aware that you may need to reduce the cooking time. If you are baking in the instant pot, you need to make sure that the pan you are using fits into your pot.
You probably won’t be able to get away with a smaller pan with this recipe. The filling goes right up to the top of the 7″ pan, so anything smaller would require you to divide the cake between multiple pans.
When making this recipe, I used Lakanto Monk Fruit Sweetener in the Confectioners variety and it worked really well.
I am sure that you could substitute any confectioner style sweetener and get a similar result as well. Just be aware that Lakanto is about 2 times sweeter than sugar, so if you are using a different brand (like swerve) you make need to add some additional sweetener.
I am a big proponent of tasting for sweetness as you go and adjusting to suit your own taste. I find that the longer that you are on a low carb diet, the more sensitive your are to sweetness and the less sweetener you will require.
Be sure to check out these other great recipes from This Mom’s Menu:
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Chocolate Peanut Butter Cheesecake | Keto, Instant Pot
For the chocolate crust
For the cheesecake filling
- Preheat your oven to 350 degrees F and grease a 7″ spring form pan with non stick spray.
- In a small bowl, combine all the ingredients for the chocolate crust layer. Mix until well combined.
- Using the back of a spoon, or a rubber spatula, spread the mixture into the bottom of the prepared pan making it as even as possible.
- Bake for 10-12 minutes being careful that it doesn’t burn. Remove from oven and set aside to cool.
For the cheesecake filling
- Add the cream cheese and sweetener a large bowl and mix with an electric mixer until smooth and creamy. Add the vanilla, heavy cream, sour cream and eggs. Mix again, just until integrated.
- In a small, microwave safe dish, microwave the peanut butter for 20-30 seconds. (this step is optional, but it makes it much easier to mix the peanut butter with the other ingredients)
- Add the warm peanut butter to the cream cheese mixture, then mix with the electric mixer until everything is well integrated and nice and smooth. Be careful not to over mix.
- Pour this mixture on top of the prepared crust. Smooth the top and tap it on the counter to remove any air bubbles. Cover the cheesecake with aluminum foil, crimping it around the edges for a secure fit. (see the video)
To bake in the instant pot:
- Tear off a 20″ piece of aluminum foil, and fold it into fourths lengthwise, making a long strip of foil. (see the video for this step)
- Add 1 cup of water to the bottom of your instant pot liner. Add the trivet with the handles down.
- place the long foil strip in the bottom of the instant pot, on top of the trivet, with the two ends sticking up.
- Gently place the cheesecake on top of the foil strip and trivet in the instant pot and fold the 2 ends of the long foil strip over. Put the lid on the instant pot, and ensure that the valve is set to the “sealing” position.
- Set the instant pot to cook for 35 minutes on high pressure, using the manual button.
- When the cooking time has completed, allow the pressure to naturally release, then use the 2 pieces of the foil strip, carefully remove the cheesecake from the instant pot.
- Allow it to sit at room temp for at least 30 minutes before gently removing the foil and placing in the fridge. The center of the cheesecake will probably still be a little wiggly, this is completely normal and it will continue to set as it cools.
- Allow the cheesecake to chill in the fridge for at least two hours before removing from the pan, and adding chocolate topping.
For cooking in the oven:
- (check out the youtube video linked in the post) Preheat oven to 350°F. Place a large pan filled with 1/2 inch of water in the oven.
- Bake for 45-50 minutes or until the center of the cheesecake is only slightly jiggly. Remove from oven and allow to sit at room temp for 30 minutes, then in the refrigerator for at least 2 hours before serving or removing from spring form pan.
For the chocolate topping
- While the cheesecake is cooling, Create a double boiler by placing a glass bowl (pyrex works great) over a small sauce pan full of simmering water.
- To the bowl of the double boiler, add the bakers chocolate and the butter. Stir occasionally until both are fully melted.
- Gradually whisk in the heavy cream a little at a time.
- Whisk in the sweetener and set aside to cool It will thicken as it cools. It will thicken as it cools, but putting it into the fridge will make it a little too thick. If it gets too thick, simply microwave it for a few seconds to thin it back out.
- When the cheesecake has cooled and you have removed it from the spring form pan, pour the chocolate topping over the top of the cheesecake and spread it to the edge. If desired, top with chopped peanuts.