Instant Pot Peanut Butter Cheesecake Bites

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recipe by Sam Dillard http://www.heyketomama.com

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    243

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: https://recipes.instantpot.com/recipe/peanut-butter-cheesecake-bites/

recipe updated Feb 4, 2020

Ingredients

  • Cream cheese icon
    Cream cheese
    454g (about 2 cups)
  • Powdered erythritol icon
    Powdered erythritol
    1 cup (240g)
  • Sour cream icon
    Sour cream
    ¼ cup (60ml)
  • Peanut flour icon
    Peanut flour
    about ½ cup (54g)
  • Vanilla extract icon
    Vanilla extract
    2 tsp (10ml)
  • Egg icon
    Egg
    2 (100g)
  • Water icon
    Water
    2 cups (480ml)
  • Low-carb chocolate chips icon
    Low-carb chocolate chips
    about ¼ cup (60g)
  • Coconut oil icon
    Coconut oil
    1 tbsp (15ml)

Tools

  • 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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