This Peanut Butter Cheesecake is one of my favorite indulgences. It is rich, sweet and just a bit salty making it the perfect dessert to serve your family and friends.

It has a wonderful cookie style crust is sugar free and a creamy filling that is made from surprising ingredients. Mama’s Best Peanut Butter Cheesecake has healthy ingredients that don’t spike your blood sugar. I love making this as mini cheesecakes so that I can freeze three while we enjoy the other. We are a family of 2 so being able to freeze extras helps me stay on plan with my Trim Healthy Mama Journey and keep on plan foods in my freezer.

The Pans I use to Bake Mama’s Best Peanut Butter Cheesecake

I made these using these mini cheesecake pans from Wilton. I really like these pans with our smaller family size because I can make individual cakes and treats like this and freeze the rest if needed. 2 of them fit on my trivet in my Instant pot and they can also be used in the oven.

(This post does contain affiliate links to Amazon and other Services. I do earn a small commission when you purchase from these links but it does not change your cost and allows me to continue blogging)

I also really like these mini chiffon pans

Mama’s Best Cheesecake Recipe

Ingredients:

For the Crust
1/2 cup natural peanut butter, softened
3 Tablespoons butter, softened
1 large egg, slightly beaten
1 cup THM Peanut Flour
1/2 teaspoon baking powder
2 teaspoons Low Carb Brown Sugar
For the Filling
16 ounces yogurt cheese, room temperature
1/4 cup fat-free cottage cheese, creamed
2 tablespoons Low Carb Brown Sugar
1/3 cup egg whites or Egg Beaters® 99% egg substitute
2/3 cup THM peanut Flour

Directions:

For the Crust:
Cream the peanut butter and butter and the low carb brown sugar. Mix in the egg, peanut flour and baking powder until well combined.
Press into a greased spring form pan that has been sealed with foil.
Bake at 350 degrees for 10 minutes.

For the Filling:
Using and immersion blender (or your regular blender) Cream the cottage cheese and yogurt cheese until smooth. Add low carb brown sugar, eggs and peanut flour until well combined.
Scoop into cooled crusts.

Two Ways to Cook Mama’s Best Peanut Butter Cheesecake

I am finding that I love making cheesecake in my Instant Pot, it’s so quick and easy. I have included both directions for making this Peanut Butter Cheesecake in the Instant Pot and in the oven.

Oven Baked:

Pre heat oven to 350 degrees Place sealed spring form pan into a 13 x9 or appropriate sized pan and add 1-2 inches of boiling water.

Instant Pot:

Add 2 cups of water to the pressure cooker and then place the rack on the bottom. Set your Instant Pot to max pressure for 25 minutes (Manual/high).

Allow to cook, shut your Instant Pot Off and use Natural Pressure Release for 12-16 minutes. If the pin has not dropped then Quick Pressure Release.

Unlock the lid and using the sling transfer pan to cooling rack for one hour. Unfasten, loosen and remove the collar of the cake pan. Let cake come to room temperature and then chill in the fridge overnight or a minimum of 4 hours before serving.

To make a sling for lifting a larger cheesecake pan from the Instant Pot:

You want two pieces of aluminum foil that are two feet long stacked on top of each other. Fold in half lengthwise so you now have a long sling that is four layers thick. I folded all my edges over so that they would stay together.

Mama’s Best Peanut Butter Cheesecake Printable Recipe

Mama's Best Peanut Butter Cheesecake

 

Author: Judy

Nutrition Information

• Serves: 16

• Calories: 153

• Fat: 8g
• Carbohydrates: 9g
• Sodium: 126mg
• Fiber: 2g
• Protein: 13g
• Cholesterol: 8mg

Recipe type: Dessert

Cuisine: American

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A creamy indulgent peanut butter cheesecake with a cookie style crust that is sugar free and healthy.

Ingredients

For the Crust

• ½ cup natural peanut butter (softened)
• 3 Tablespoons butter (softened)
• 1 large egg (slightly beaten)
• 1 cup THM Peanut Flour
• ½ teaspoon baking powder
• 2 teaspoonsLow Carb Brown Sugar

For the Filling

• 16 ounces yogurt cheese (room temperature)
• ¼ cup fat-free cottage cheese (creamed)
• 2 tablespoons Low Carb Brown Sugar
• ⅓ cup Egg Beaters® 99% egg substitute (or egg whites)
• ⅔ cup THM peanut Flour

Instructions

1. For the Crust:
2. Cream the peanut butter and butter and the low carb brown sugar. Mix in the egg, peanut flour and baking powder until well combined.
3. Press into a greased springform pan that has been sealed with foil.
4. Bake at 350 degrees for 10 minutes.
5. For the Filling:
6. Using and immersion blender (or your regular blender) Cream the cottage cheese and yogurt cheese until smooth. Add low carb brown sugar, eggs and peanut flour until well combined.
7. Scoop into cooled crusts.
8. Oven Baked:
9. Pre heat oven to 350 degrees Place sealed springform pan into a 13 x9 or appropriate sized pan and add 1-2 inches of boiling water.
10. Instant Pot:
11. To make a sling: You want two pieces of aluminum foil that are two feet long stacked on top of each other. Fold in half lengthwise so you now have a long sling that is four layers thick. I folded all my edges over so that they would stay together.
12. Add 2 cups of water to the pressure cooker and then place the rack on the bottom. Set your Instant Pot to max pressure for 25 minutes (Manual/high).
13. Allow to cook, shut your Instant Pot Off and use Natural Pressure Release for 12-16 minutes. If the pin has not dropped then Quick Pressure Release.
14. Unlock the lid and using the sling transfer pan to cooling rack for one hour. Unfasten, loosen and remove the collar of the cake pan. Let cake come to room temperature and then chill in the fridge overnight or a minimum of 4 hours before serving.

3.5.3226