Get ready to fall in love at first bite with this Instant Pot Peanut Butter Cup Cheesecake—a true showstopper for peanut butter and chocolate fans. This dessert brings together a rich, creamy peanut butter cheesecake filling, a decadent Oreo crust, and a glossy chocolate ganache topping, all crowned with plenty of peanut butter cup pieces. Best of all, the Instant Pot makes the process practically foolproof, producing a lusciously smooth cheesecake in a fraction of the time. Whether you’re celebrating a special occasion or simply treating yourself, this Instant Pot Peanut Butter Cup Cheesecake is sure to steal the show at your dessert table!
Ingredients You’ll Need
With just a handful of pantry staples and a few decadent add-ins, you’ll be amazed at how every ingredient in this Instant Pot Peanut Butter Cup Cheesecake brings its own magic. From the crisp base to the creamy filling and luscious topping, each component plays an essential role in creating that signature flavor and texture.
- Oreo cookie crumbs: These create the ultimate chocolatey, crunchy base that pairs perfectly with the creamy filling.
- Unsalted butter (melted): Helps bind the crumbs together and adds a rich, buttery flavor to the crust.
- Cream cheese (softened): The star of any cheesecake—make sure it’s at room temperature for a smooth, lump-free filling.
- Granulated sugar: Sweetens the filling just enough without overpowering the peanut butter and chocolate.
- Creamy peanut butter: Adds a nutty richness and unmistakable peanut butter flavor to the cheesecake.
- Large eggs: Bind everything together and ensure the cheesecake sets up beautifully.
- Sour cream: Brings a subtle tang that balances the sweetness and keeps the filling extra creamy.
- Vanilla extract: Enhances the overall flavor profile and rounds out the richness.
- All-purpose flour: Just a touch helps stabilize the cheesecake without affecting the texture.
- Chopped peanut butter cups (plus more for garnish): Every slice is studded with these gooey, chocolatey bites for pure decadence.
- Heavy cream: Essential for making a silky, pourable ganache topping.
- Semi-sweet chocolate chips: Melt into the cream for a glossy ganache that crowns the cheesecake in chocolate bliss.
How to Make Instant Pot Peanut Butter Cup Cheesecake
Step 1: Prepare the Pan and Crust
Start by greasing a 7-inch springform pan and lining the bottom with parchment paper—this ensures your Instant Pot Peanut Butter Cup Cheesecake slips out easily, with a perfect base every time. Mix the Oreo cookie crumbs with melted butter until the crumbs are evenly moistened, then press this mixture firmly into the bottom of your pan. The crust should be packed tightly to hold up under the rich filling, so really use the bottom of a glass or measuring cup to press it flat.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until silky smooth and free of lumps. Add in the creamy peanut butter, then beat again until combined. Next, add the eggs one at a time, mixing gently to avoid overbeating (which can cause cracks). Stir in the sour cream, vanilla extract, and a tablespoon of flour for stability. Gently fold in the chopped peanut butter cups—this is what makes every bite of Instant Pot Peanut Butter Cup Cheesecake extra special!
Step 3: Assemble and Pressure Cook
Pour the creamy filling over the Oreo crust, smoothing the top with a spatula for an even surface. Cover the pan tightly with aluminum foil to prevent condensation from dripping onto your cheesecake. Pour 1 1/2 cups of water into the bottom of your Instant Pot and place the trivet inside. Carefully lower the cheesecake pan onto the trivet, making sure it sits level. Lock the lid, set the Instant Pot to high pressure for 35 minutes, and let the magic happen!
Step 4: Natural Release and Chill
Once the cook time is complete, allow a natural pressure release for 15 minutes—this gentle cooling helps prevent cracks—then quick release any remaining pressure. Remove the cheesecake from the Instant Pot (it will be slightly jiggly in the center, which is perfect) and allow it to cool completely on a rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. This chilling time gives the Instant Pot Peanut Butter Cup Cheesecake its signature dense, creamy texture.
Step 5: Add the Ganache and Garnish
For the crowning touch, heat the heavy cream until just simmering and pour it over the semi-sweet chocolate chips. Let it sit for a minute, then stir until smooth and glossy. Spread this luscious ganache over your chilled cheesecake, then top with even more chopped peanut butter cups. Every slice will look irresistible, trust me!
How to Serve Instant Pot Peanut Butter Cup Cheesecake
Garnishes
When it comes to garnishing your Instant Pot Peanut Butter Cup Cheesecake, the more playful and indulgent, the better! Sprinkle extra chopped peanut butter cups generously over the gooey ganache, or add a swirl of whipped cream for an elegant touch. A drizzle of warm peanut butter or chocolate sauce takes this dessert completely over the top.
Side Dishes
This cheesecake is unapologetically rich, so pairing it with something on the lighter side is a great choice. Try serving fresh berries or a crisp fruit salad alongside each slice to balance the intensity. A cup of strong coffee or a tall glass of cold milk also makes the perfect companion to this decadent treat.
Creative Ways to Present
For a fun twist, turn your Instant Pot Peanut Butter Cup Cheesecake into mini cheesecakes using individual ramekins or jars—perfect for parties or gifting. You can also slice the cheesecake into bite-sized bars for a crowd-friendly dessert table, or serve with mini forks for a playful, shareable presentation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cheesecake tightly with plastic wrap or store slices in an airtight container in the refrigerator. It will stay delicious for up to five days, and the flavors even deepen as it chills.
Freezing
This Instant Pot Peanut Butter Cup Cheesecake freezes beautifully! Wrap individual slices or the entire cheesecake (without ganache) in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge, and add the ganache and garnishes just before serving for best results.
Reheating
Cheesecake is typically served chilled, but if you prefer it slightly warmer, let slices sit at room temperature for about 30 minutes before serving. Avoid microwaving, as it can alter the creamy texture, but a gentle rest on the counter brings out all the flavors perfectly.
FAQs
Can I use a different size pan for this cheesecake?
A 7-inch springform pan fits perfectly in most Instant Pots, but if you use a different size, just be mindful of the cooking time. A smaller pan will make a thicker cheesecake and might require a few extra minutes under pressure.
Is it possible to make this recipe gluten-free?
Absolutely! Swap out the Oreo cookie crumbs for your favorite gluten-free chocolate sandwich cookies, and ensure your peanut butter cups and flour are gluten-free as well.
What’s the best way to prevent cracks in the cheesecake?
Make sure all your ingredients are at room temperature before mixing, and avoid overbeating the eggs. Covering the pan with foil and allowing a natural pressure release both help keep the surface smooth.
Can I skip the ganache topping?
You can skip the ganache if you’d like a lighter finish, but it adds a glossy, chocolatey layer that makes the Instant Pot Peanut Butter Cup Cheesecake truly indulgent. Even a light dusting of cocoa or extra peanut butter cups on top will work in a pinch!
Do I need to let the cheesecake chill overnight?
Chilling overnight is best for setting the cheesecake and developing maximum flavor, but if you’re pressed for time, make sure it chills for at least 4 hours before slicing.
Final Thoughts
If you’re craving a dessert that’s as easy as it is impressive, this Instant Pot Peanut Butter Cup Cheesecake deserves a spot on your must-try list. There’s just something magical about the way peanut butter, chocolate, and creamy cheesecake come together in every bite. Give it a go—you’ll be amazed at how quickly this recipe becomes a household favorite!
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Instant Pot Peanut Butter Cup Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes (plus 15 minutes natural release)
- Total Time: 6 hours (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Instant Pot Peanut Butter Cup Cheesecake combines rich, creamy cheesecake with a crunchy Oreo crust and decadent peanut butter cups, all prepared quickly using a pressure cooker. The luscious chocolate ganache topping with additional peanut butter cup garnish makes it an irresistible dessert perfect for peanut butter and chocolate lovers.
Ingredients
Crust
- 1 1/2 cups Oreo cookie crumbs
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup chopped peanut butter cups
Topping
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Additional chopped peanut butter cups for garnish
Instructions
- Prepare the crust: Grease a 7-inch springform pan and line the bottom with parchment paper. In a small bowl, combine Oreo cookie crumbs with melted butter and mix well. Press the mixture firmly into the bottom of the pan to create an even crust layer.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the peanut butter and beat until combined. Add eggs one at a time, mixing gently after each addition. Then add sour cream, vanilla extract, and all-purpose flour, mixing until just combined. Carefully fold in the chopped peanut butter cups.
- Assemble and cook: Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula. Cover the pan tightly with aluminum foil to prevent moisture from seeping in. Pour 1 1/2 cups of water into the Instant Pot and place the metal trivet inside. Carefully lower the prepared springform pan onto the trivet.
- Pressure cook: Seal the Instant Pot lid and set it to high pressure for 35 minutes. Once cooking is complete, allow a natural pressure release for 15 minutes. Then carefully perform a quick release to release any remaining pressure.
- Cool and chill: Remove the cheesecake from the Instant Pot and let it cool completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to set and develop flavors.
- Prepare the ganache topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for a minute, then stir until smooth and glossy.
- Finish the cheesecake: Spread the chocolate ganache evenly over the chilled cheesecake and garnish with additional chopped peanut butter cups. Slice and serve chilled for the best texture and flavor.
Notes
- Ensure all ingredients are at room temperature to achieve a smooth and lump-free cheesecake batter.
- This cheesecake is rich and indulgent; smaller slices are recommended to enjoy without overindulging.
- Make sure to cover the springform pan tightly with foil to prevent water from the Instant Pot from leaking into the cheesecake.
- You can substitute regular peanut butter cups with mini or chopped versions for easier folding into the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 36g
- Sodium: 360mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg
