Instant Pot Peanut Butter Cheesecake Bites

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recipe by Sam Dillard

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

These mini cheesecakes are the perfect size for a family dessert. They’re super creamy and so easy to make that the kids can even help. Cheesecake is one of my favorite keto desserts because it can take on so many flavors and forms. You don’t have to feel restricted when you’re eating something this delicious!

Inspired by:

recipe updated Feb 4, 2020


  • Cream cheese icon
    Cream cheese
    454 g (about 2 cups)
  • Powdered erythritol icon
    Powdered erythritol
    1 cup (about 240 g)
  • Sour cream icon
    Sour cream
    ¼ cup (about 60 g)
  • Peanut flour icon
    Peanut flour
    ½ cup (about 54 g)
  • Vanilla extract icon
    Vanilla extract
    2 tsp (about 8.8 g)
  • Egg icon
    2 (about 100 g)
  • Water icon
    2 cups (about 480 g)
  • Low-carb chocolate chips icon
    Low-carb chocolate chips
    ¼ cup (about 60 g)
  • Coconut oil icon
    Coconut oil
    1 tbsp (about 13.8 g)


  • kCook icon Whisk
  • kCook icon Microwave
  • kCook icon Instant Pot
  • kCook icon Dariole molds
  • kCook icon Large mixing bowl
  • kCook icon Small bowl
  • kCook icon Inner pot
  • kCook icon Rack

Step preview

  1. Add powdered erythritol and cream cheese to a clean large mixing bowl
  2. Beat until smooth
  3. Fold sour cream, peanut flour and vanilla extract into the large mixing bowl gently
  4. Fold egg into the large mixing bowl gently
  5. Transfer batter to 4 Dariole molds
  6. Cover loosely with foil
  7. Add water to the inner pot
  8. Place a clean rack in the inner pot
  9. Carefully lower molds onto rack
  10. Cook - Cake, High, 15 min
  11. Natural release
  12. Let cool completely
  13. Refrigerate
  14. Add low-carb chocolate chips and coconut oil to a clean small bowl
  15. Heat in microwave until melted - 30 sec
  16. Whisk until smooth
  17. Drizzle 4 Dariole molds with chocolate mixture
  18. Chill in fridge
  19. Serve
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