If you are a peanut butter and cheesecake lover, the Instant Pot Peanut Butter Cup Cheesecake Recipe will soon become your new best friend. This creamy, dreamy dessert blends the rich tang of classic cheesecake with irresistible pockets of peanut butter and chocolate, all made effortlessly in your Instant Pot. It’s perfect when you want a show-stopping treat that comes together quickly without sacrificing any of that homemade charm and indulgence. Get ready to fall in love bite after bite.
Ingredients You’ll Need
Gathering simple but impactful ingredients is the key to making this Instant Pot Peanut Butter Cup Cheesecake Recipe a triumph. Each element plays a crucial role—from the buttery crust that provides a crisp foundation to the luscious filling that balances peanut butter richness with cheesecake’s signature smoothness.
- Chocolate cookie crumbs: Use crushed Oreos or chocolate graham crackers for a deep, chocolaty base that holds the crust perfectly.
- Granulated sugar: Sweetens both the crust and the creamy filling just right, without overpowering.
- Unsalted butter, melted: Binds the crust together and adds that irresistible buttery taste.
- Cream cheese, softened: The star of the cheesecake, providing the classic creamy texture.
- Vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- Sour cream: Adds tanginess and creates a silky finish for the filling.
- Large eggs: Bind the filling ingredients while making the texture firm yet tender.
- Creamy peanut butter: Brings the beloved nutty richness that defines this cheesecake.
- Mini peanut butter cups, chopped: These little gems add fun, melty bursts of chocolate and peanut butter throughout.
- Whipped cream (optional): For topping, adding light and airy contrast to the richness.
How to Make Instant Pot Peanut Butter Cup Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the chocolate cookie crumbs, granulated sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a springform pan lined with parchment paper to create an even, compact crust layer that will hold together perfectly after cooking.
Step 2: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the sugar and vanilla extract, then mix in the sour cream. Next, beat in the eggs one at a time, ensuring each is fully incorporated. Finally, fold in the creamy peanut butter until the filling is deliciously smooth and ready for the next step.
Step 3: Add the Peanut Butter Cups
Gently fold in chopped mini peanut butter cups into the filling, making sure they’re evenly distributed. This will add wonderful texture and flavor bursts within the cheesecake that everyone will love.
Step 4: Assemble and Prepare for Cooking
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula. Cover the pan tightly with aluminum foil to prevent water from seeping in during the pressure cooking process.
Step 5: Pressure Cook the Cheesecake
Place a trivet inside your Instant Pot and add 1 cup of water. Carefully lower the springform pan onto the trivet. Seal the lid and pressure cook on high for 35 minutes. Once done, allow the pressure to release naturally for 15 minutes before carefully removing the cheesecake.
Step 6: Chill and Add Toppings
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. Before serving, optionally top with whipped cream and extra chopped peanut butter cups for that final irresistible touch.
How to Serve Instant Pot Peanut Butter Cup Cheesecake Recipe
Garnishes
Adding garnishes elevates the experience, and this cheesecake loves a generous swirl of whipped cream crowned with a handful of chopped peanut butter cups. A drizzle of melted chocolate or a sprinkle of crushed nuts also brings that wow factor.
Side Dishes
Serve slices alongside simple fresh berries or a scoop of vanilla ice cream to balance the richness. A cup of coffee or creamy hot chocolate also pairs beautifully with the peanut buttery depth of the cheesecake.
Creative Ways to Present
Try serving mini cheesecakes in individual jars or ramekins for an elegant touch at parties. You can also add layers of crushed peanut butter cups between slices or make a peanut butter swirl on top before chilling to amp up the peanut butter flavor visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps wonderfully in an airtight container in the fridge for up to 4-5 days. The flavors marry more deeply over time, so leftovers can sometimes taste even better the next day.
Freezing
If you want to save some for later, wrap individual slices tightly in plastic wrap and foil before placing them in the freezer. They will stay fresh for up to 2 months and thaw quickly in the fridge overnight.
Reheating
Since this is best served chilled, simply thaw frozen slices in the refrigerator. Avoid microwaving to preserve the creamy texture—if you prefer, let the cheesecake sit at room temperature for 10-15 minutes before enjoying.
FAQs
Can I use peanut butter powder instead of creamy peanut butter?
While peanut butter powder can reduce the fat content, it may affect the creaminess and moisture of the cheesecake. To maintain texture, consider reconstituting the powder with a little oil or milk before mixing.
Do I have to use an Instant Pot for this recipe?
The Instant Pot is perfect for quick, even cooking of this cheesecake, but you could bake it in a water bath in the oven at 325°F for about 50-60 minutes if you prefer a traditional method.
How can I prevent cracks on the cheesecake surface?
Cooking under pressure reduces the chance of cracks, and allowing the cheesecake to cool slowly followed by refrigeration also helps maintain a smooth top.
Can I substitute the mini peanut butter cups with something else?
Yes! Chopped Reese’s, chocolate chips, or even chopped nuts will add a delightful texture. Just pick what you love most alongside peanut butter flavors.
Is this recipe suitable for beginners?
Absolutely! The Instant Pot Peanut Butter Cup Cheesecake Recipe is beginner-friendly with easy-to-follow steps and minimal prep, making it a fantastic introduction to pressure cooker desserts.
Final Thoughts
This Instant Pot Peanut Butter Cup Cheesecake Recipe is one of those magical desserts that feel both indulgent and surprisingly simple to make. Once you experience that silky peanut butter-infused filling with pockets of melty peanut butter cups, you’ll know why it deserves a place in your dessert rotation. So grab your Instant Pot, gather these lovely ingredients, and dive into a cheesecake experience that’s every bit as fun to make as it is to eat. You won’t regret it!
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Instant Pot Peanut Butter Cup Cheesecake Recipe
- Total Time: 5 hours 10 minutes including chilling
- Yield: 8 servings 1x
Description
A rich and creamy Instant Pot Peanut Butter Cup Cheesecake combining the smoothness of cream cheese with the indulgent flavors of peanut butter and chocolate cookie crust. Perfectly cooked in an Instant Pot for a moist, dense texture, this cheesecake is topped with chopped peanut butter cups and optional whipped cream for an extra touch of decadence.
Ingredients
For the Crust
- 1 1/2 cups chocolate cookie crumbs (like Oreos or chocolate graham crackers)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1 cup creamy peanut butter
- 6–8 mini peanut butter cups, chopped (plus more for topping)
For the Topping (Optional)
- Whipped cream
- Chopped peanut butter cups
Instructions
- Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and press the mixture firmly into the bottom of a 7-inch springform pan to form an even crust layer.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating. Mix in the vanilla extract and sour cream until well combined. Add the eggs one at a time, beating just until incorporated after each addition. Finally, blend in the creamy peanut butter until the batter is uniform.
- Add peanut butter cups: Gently fold in the chopped mini peanut butter cups into the cheesecake batter, distributing them evenly.
- Assemble: Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula for an even surface. Optionally, sprinkle additional chopped peanut butter cups on top.
- Prepare Instant Pot: Add 1 cup of water to the Instant Pot insert. Place a trivet inside and carefully set the springform pan on top of the trivet. Cover the cheesecake loosely with aluminum foil to prevent condensation from dripping onto the cake.
- Cook the cheesecake: Seal the Instant Pot lid and set the valve to sealing. Select the Manual or Pressure Cook setting on high for 35 minutes. Once the cooking cycle completes, allow a natural pressure release for 15 minutes before carefully releasing any remaining pressure.
- Cool and chill: Remove the cheesecake from the Instant Pot and let it cool at room temperature for about 30 minutes. Then refrigerate the cheesecake, still in the pan, for at least 4 hours or overnight to set completely.
- Serve: Before serving, remove the cheesecake from the springform pan. Top with whipped cream and extra chopped peanut butter cups if desired. Slice and enjoy the creamy, decadent dessert.
Notes
- Ensure cream cheese is fully softened for a smooth batter with no lumps.
- Do not overmix the batter when adding eggs to prevent cracking.
- Use a 7-inch springform pan to fit inside most Instant Pots.
- Covering the pan with foil avoids water dripping onto the cheesecake during cooking.
- Natural pressure release helps prevent the cheesecake from cracking and maintains creaminess.
- Cheesecake benefits from chilling overnight to develop flavors and firm texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes pressure cooking + 15 minutes natural release
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
