If you’re a fanatic for all things chocolate and peanut butter, this Instant Pot Peanut Butter Cup Cheesecake is going to blow your mind (and taste buds)! Creamy cheesecake layered with rich peanut butter, a touch of tangy sour cream, and crowned with silky ganache plus plenty of peanut butter cup chunks — all lovingly steamed to perfection in your Instant Pot. Every forkful is pure decadence, but the ease of using your pressure cooker means it comes together with far less fuss than traditional oven baking. Trust me: if you love a show-stopping dessert that’s packed with nostalgic flavors, you’re in for a wildly delicious treat.
Ingredients You’ll Need
The magic of this Instant Pot Peanut Butter Cup Cheesecake is in its simple, but strategic ingredient lineup. Each element plays a crucial role, whether it’s for ultra-smooth texture, rich flavor, or irresistible crunch. Here’s the essential cast of characters:
- Chocolate cookie crumbs: Use Oreo (without the filling) or any crisp chocolate cookie to provide a deep, cocoa-rich base for your crust.
- Granulated sugar: Sweetens both the crust and the filling, balancing all the rich flavors perfectly.
- Unsalted butter: Melts to hold the crust together and adds a luscious mouthfeel.
- Cream cheese: Full-fat, softened cream cheese is a must for that classic, creamy cheesecake texture and tang.
- Creamy peanut butter: Brings unmistakable peanutty flavor that pairs dreamily with chocolate.
- Sour cream: A splash of sour cream lightens the filling and gives it a subtle tang that keeps each bite refreshing.
- Large eggs: These hold the cheesecake together without making it dense or heavy — just right when mixed in gently.
- Vanilla extract: Rounds out the flavors and adds a sweet, aromatic finish to every bite.
- Heavy cream: Essential for creating that glossy chocolate ganache topping.
- Semi-sweet chocolate chips: Melting into the cream, these chips make a rich, shiny ganache that’s just sweet enough.
- Chopped peanut butter cups: The final flourish! These scatter over the cheesecake for extra flavor, color, and pure joy.
How to Make Instant Pot Peanut Butter Cup Cheesecake
Step 1: Prep the Pan and Crust
Start by lightly greasing a 7-inch springform pan and lining the bottom with a circle of parchment paper. This makes removing your cheesecake a breeze later on, so definitely don’t skip it! In a medium bowl, mix chocolate cookie crumbs, a couple of spoonfuls of sugar, and melted butter until every crumb is deliciously moistened. Press this mixture firmly into the base of your pan, really working it into an even layer. Pop it into the freezer while you prepare the filling — this helps set the crust and keeps it crisp.
Step 2: Mix the Cheesecake Filling
In a large bowl, whip the softened cream cheese and sugar together until the mixture looks light and smooth. Add in creamy peanut butter, sour cream, eggs, and vanilla extract, and mix just until everything’s incorporated. Overmixing can make the texture less creamy, so combine with care! The result is a thick, dreamy batter that smells incredible already.
Step 3: Assemble and Seal
Pour the peanut butter cheesecake filling onto your chilled crust, smoothing out the top with a spatula. Cover the whole pan tightly with aluminum foil — this step is key to keep condensation from dripping onto your cheesecake as it cooks in the Instant Pot. You’re almost to the fun part!
Step 4: Instant Pot Magic
Add one cup of water to the bottom of your Instant Pot, then position the metal trivet inside. Gently lower your cheesecake (still in the covered pan) onto the trivet. Lock the lid in place, set to sealing, and cook on high pressure for 40 minutes. Once it’s done, let the pressure naturally release for 15 minutes before venting the rest — this gentle release helps keep your cheesecake smooth with no cracks.
Step 5: Cooling and Chilling
Carefully lift out your cheesecake and set it on a rack to cool at room temperature. Don’t be alarmed if it looks a bit wobbly at first; it will set as it chills. Once a little cooler, transfer it to the fridge and let it chill for at least six hours (or overnight!) for that perfect, sliceable texture.
Step 6: Topping Time!
For the grand finale, heat heavy cream until steamy but not boiling. Pour it over your waiting chocolate chips and stir to create a silky ganache — let it cool just a bit, then lavishly spread over the chilled cheesecake. Shower with lots of chopped peanut butter cups for the ultimate finish. Now try not to swipe a finger through the topping before serving!
How to Serve Instant Pot Peanut Butter Cup Cheesecake
Garnishes
Go classic with a generous sprinkle of chopped peanut butter cups over the ganache, or toss on a handful of mini chocolate chips for extra flair. If you really want to make jaws drop, add a dollop of freshly whipped cream, a drizzle of melted peanut butter, or a dusting of cocoa powder right before slicing.
Side Dishes
A dessert this decadent calls for some balancing sides. Offer fresh sliced strawberries or ripe bananas for a pop of fruity freshness, or pair each slice with a simple cup of coffee or an espresso. If you’re hosting, even an ice-cold glass of milk makes for the ultimate nostalgic pairing!
Creative Ways to Present
Get playful by serving mini cheesecakes in jars for parties, or slice into tiny bars for a fun dessert tray. Drizzle plates with chocolate and caramel sauces, or scatter chopped roasted peanuts around for an elegant touch. However you present it, this Instant Pot Peanut Butter Cup Cheesecake always steals the spotlight.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake well covered in the refrigerator — either in the springform pan with plastic wrap or in an airtight container. It’ll stay fresh for up to 5 days, and the texture stays remarkably creamy the whole time. If the toppings start to soften, just add a fresh sprinkle of peanut butter cups before serving again.
Freezing
You can absolutely freeze Instant Pot Peanut Butter Cup Cheesecake! Chill it thoroughly first, then wrap slices tightly in plastic wrap and foil. For best results, freeze without the ganache or candy topping, adding them after thawing. Cheesecake keeps in the freezer for up to 1 month — defrost overnight in the fridge before enjoying.
Reheating
This cheesecake is best served cold straight from the fridge, but if you prefer it a touch softer, let slices sit at room temperature for 15 to 20 minutes. Avoid microwaving, as it can alter the creamy texture and melt the toppings.
FAQs
Can I use low-fat cream cheese or Greek yogurt?
Full-fat cream cheese is best for the rich, decadent texture of this Instant Pot Peanut Butter Cup Cheesecake. Substituting with low-fat cream cheese or Greek yogurt may give you a lighter result, but it can also make the cheesecake softer and less creamy.
Why do I have to cover the cheesecake with foil?
The foil keeps condensation from the Instant Pot out of your cheesecake as it cooks. This ensures the topping stays smooth and the texture turns out perfectly without any sogginess.
How do I know when my cheesecake is cooked through?
The center should look mostly set but still have a slight jiggle. Follow the pressure cook and natural release times, and rest easy knowing this method gives reliable results for a perfectly cooked Instant Pot Peanut Butter Cup Cheesecake!
Can I use a different pan size?
This recipe is created for a 7-inch springform pan, which fits well in most Instant Pots. If you use a different size, you may need to adjust cook time and expect the thickness to vary, possibly needing a bit of experimentation for best results.
What’s the best way to slice the cheesecake cleanly?
For pristine slices, use a large knife run under hot water (and wiped dry) before each cut. This helps it glide easily through the creamy layers without sticking or tearing.
Final Thoughts
If you’re looking for a seriously impressive, crowd-pleasing dessert, Instant Pot Peanut Butter Cup Cheesecake has your back! It’s as fun to make as it is to eat, and it turns any occasion into a celebration. Gather your ingredients, grab your Instant Pot, and treat yourself — you honestly won’t regret it.
Print
Instant Pot Peanut Butter Cup Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 7 hours (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and creamy delight of an Instant Pot Peanut Butter Cup Cheesecake. This decadent dessert combines the flavors of chocolate, peanut butter, and cream cheese in a perfectly sweet harmony. A show-stopping treat for any occasion!
Ingredients
For the crust:
- 1 cup chocolate cookie crumbs (such as Oreo, without filling)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped peanut butter cups
Instructions
- Prepare the crust: Lightly grease a 7-inch springform pan and line the bottom with parchment paper. Mix chocolate cookie crumbs, sugar, and melted butter. Press into the pan and freeze.
- Make the filling: Beat cream cheese and sugar until smooth. Add peanut butter, sour cream, eggs, and vanilla. Pour over crust.
- Cook in Instant Pot: Cover with foil, place in Instant Pot with water, and cook on high pressure for 40 minutes. Release pressure naturally.
- Add topping: Heat cream, pour over chocolate chips, and spread over chilled cheesecake. Sprinkle chopped peanut butter cups on top.
Notes
- Ensure filling ingredients are at room temperature for a smooth texture.
- You can use mini or full-size chopped peanut butter cups for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 27g
- Sodium: 240mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 105mg
