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Instant Pot Peanut Butter Cup Cheesecake

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If you love peanut butter cups, this instant pot peanut butter cup cheesecake is for you! Rich, creamy, peanut butter cheesecake sits on top of a chocolate cookie base and is coated in a rich chocolate ganache. The perfect dessert for peanut butter lovers!

Slice of peanut butter cheesecake topped with peanut butter cups.

I have to admit, “baking” in the instant pot wasn’t something I’d ever really considered. That is, until I made my first cheesecake in it.

I’ve never been that interested in baking cheesecakes. They are a bit fiddly, they tend to crack or dry out if you don’t get them just right, and they are often heavy.

Enter the instant pot. I was super skeptical of making a cheesecake in the instant pot my first time. But I have to tell you, I will never make it any other way again.

Side view of peanut butter cup cheesecake.

Cheesecake made in the instant pot comes out with a wonderful, mousse like texture. It isn’t dry or mealy, and it doesn’t crack!

This peanut butter cup cheesecake tastes exactly like a giant, melt in your mouth, peanut butter cup. The only way I was able to stop myself from eating all of it was by giving it away.

Top view of peanut butter cup cheesecake with a slice removed.

The filling is soft and creamy, the cookie base balances the texture with a nice crunch, and then the whole thing is coated with a rich chocolate ganache. Oh, and then it’s topped with crushed peanut butter cups and peanuts.

Safe to say, this is a peanut butter lover’s dream.

Instructions

  • Make the crust by mixing melted butter with the cookie crumbs and pressing into a 7 inch spring form pan (sprayed with non stick spray) Set the pan in the freezer while you make the filling.
  • Cream the peanut butter and cream cheese with a hand mixer until light and fluffy.
  • Add the sugar and mix until smooth.
  • Add the egg yolk and vanilla, then the eggs one at a time, mixing just until blended.
  • Pour into the springform pan.
  • Wrap the entire pan tightly with aluminum foil.
  • Pour one and a half cups of water into the pot
  • Set the cake on the trivet and lower into the pot
  • Cook on high pressure for 45 minutes, allow it to naturally release for 10 minutes then release remaining pressure.

Once the pin has dropped, remove the cake from the pot, carefully unwrap it and allow to cool for 30 minutes, then refrigerate for at least 6 hours, preferably overnight.

After the cake is set, carefully remove it from the pan. Make the ganache, pour it over the top and smooth it out allowing it to drip over the sides and decorate with peanut butter cups and peanuts.

Cut into slices and serve.

A slice being lifted from peanut butter cheesecake.

How long does it take to cook a cheesecake in the instant pot?

This is hard to generalize. It really depends on the cheesecake and what ingredients it includes.

The cook time on most instant pot cheesecakes is between 37 minutes and 60 minutes, which is a pretty wide range.

For this cheesecake I’ve found 45 minutes is perfect. Then you want to allow it to naturally pressure release for 10 minutes before venting the remaining pressure.

Why is my cheesecake jiggly?

The one thing that may shock you at first is how jiggly the cheesecake seems after you remove it from the pot.

In fact, I was sure my first ones were not going to set at all.

As long as you followed the recipe exactly and allow it plenty of time to cool and set, it should work just fine.

Don’t be tempted to put it back in the instant pot for a longer cooking time. This may result in a dry, over cooked cake.

Things to know & helpful tips

  • What type of peanut butter should I use for this recipe? For this recipe you can use smooth or crunchy, whatever you like. However, this is the only time I don’t recommend using all natural peanut butter. This works best with peanut butter that will not separate.
  • Is cheesecake gluten free? It depends on the cheesecake. The peanut butter filling for this cheesecake is gluten free. By purchasing gluten free cookie crumbs, you could easily make this a gluten free dessert. Of course, if gluten is a real issue for you, be sure to read the packaging on all the ingredients you use to be sure they are safe.
  • Can I freeze cheesecake? Yes, you sure can! This cheesecake will freeze very well. After it is fully set, remove from the springform pan and store in an airtight container. You could also place it on a baking sheet and freeze, then wrap tightly in aluminum foil. Allow to come to room temperature before serving.
  • Does cheesecake need to be refrigerated? Yes, it does. Cheesecake will go off very quickly if not kept chilled. Be sure to refrigerate any uneaten portions as soon as possible.
  • How long will cheesecake keep? This cheesecake should keep well for 4-5 days in the refrigerator. If frozen, it should keep several months.
  • How big of an instant pot do I need to make cheesecake? To make this cheesecake you will need a 7 inch springform pan and a 6 or 8 quart instant pot.

Other recipes you might like

Other instant pot desserts to try

Instant pot Reese’s peanut butter cup fudge – by When is Dinner?
Instant pot Strawberry Cake – by Sugar Spice & Glitter
Creamy instant pot rice pudding – by Little Sunny Kitchen
Instant pot chocolate cake – by My Kitchen Love
Chocolate cake for two – by Pressure Cooking Today

Instant Pot Peanut Butter Cup Cheesecake

If you love peanut butter cups, this instant pot peanut butter cup cheesecake is for you! Rich, creamy, peanut butter cheesecake sits on top of a chocolate cookie base and is coated in a rich chocolate ganache.
4.75 from 4 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Rest Time: 6 hours
Servings: 8
Calories: 691kcal
Author: Deanna

Ingredients

  • 1 1/4 Cups Chocolate cookie crumbs
  • 2 Tbsp Butter melted
  • 16 oz Cream cheese room temperature
  • 2/3 Cup Peanut butter creamy or crunchy
  • 1/2 Cup Sugar
  • 2 tsp Vanilla
  • 1 Egg yolk
  • 2 Large Eggs
  • 3 oz Semi sweet chocolate chopped
  • 4 Tbsp Heavy cream
  • 8 Mini peanut butter cups chopped
  • 2 Tbsp Peanuts chopped

Instructions

  • Spray the inside of a 7 inch springform pan with non-stick spray
  • In a small bowl, mix cookie crumbs and melted butter.
  • Press the crumbs into the bottom of the pan and 1 inch up the sides. Set the pan in the freezer while you prepar the filling.
  • In a large bowl, beat the cream cheese and peanut butter until light and fluffy.
  • Add the sugar and beat until smooth.
  • Add the egg yold and vanilla and mix, then add the eggs 1 at a time, mixing just until well blended.
  • Pour the filling into the crust, then wrap the entire pan tightly with aluminum foil.
  • Pour 1 and a half cups water into the instant pot.
  • Place the cake on the trivet and carefully lower into the pot. If you trivet does not have handles, you can make a sling out of aluminum foil to lower the cake into the pot.
  • Close the pot, set on high for 45 minutes.
  • When the timer is complete, allow the pot to naturally pressure release for 10 minutes, then turn the valve to release remaining pressure.
  • Remove the cake from the pot and unwrap the foil. Allow to cool for 30 minutes, then refrigerate for at least 6 hours, preferably overnight. The cake will be very jiggly when you remove it from the pot, but will set as it cools.
  • Once the cake is set, run a knife under hot water and run it around the edge of the cake to loosen it from the pot, then carefully open the pan and lift the cake out.
  • In a small pot, melt the chopped chocolate and heavy cream. Heat while stirring until melted and smooth.
  • Pour over the cake and smooth it out, allowing it to drip over the sides.
  • Top the cake with chopped peanut butter cups and peanuts and serve.

Nutrition

Serving: 1Slice | Calories: 691kcal | Carbohydrates: 47g | Protein: 14g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 158mg | Sodium: 490mg | Potassium: 378mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1068IU | Calcium: 95mg | Iron: 3mg
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