If you’re a fan of iconic desserts that hit every sweet tooth craving, you’ll absolutely love this Instant Pot Peanut Butter Cup Cheesecake. Imagine the rich, creamy texture of classic cheesecake, swirled with luscious peanut butter and studded with real peanut butter cups, all nestled on a chocolate cookie crust and topped with a decadent chocolate ganache. Best of all, it comes together in your Instant Pot for fuss-free, impressive results. It’s a show-stopping dessert destined to become a household favorite!
Ingredients You’ll Need
This recipe keeps things wonderfully simple while letting each ingredient shine. Every element brings its own flavor, color, and texture to the finished masterpiece, making your Instant Pot Peanut Butter Cup Cheesecake an unforgettable treat to slice and savor.
- Chocolate cookie crumbs: These create a classic, chocolatey base—choose Oreos or your favorite chocolate sandwich cookie.
- Unsalted butter, melted: The key to binding those crumbs beautifully together for a sturdy, rich crust.
- Cream cheese, softened: For the creamiest, dreamiest filling, always start with room temperature cream cheese.
- Creamy peanut butter: Nothing beats the nutty undertone it brings—be sure to use a smooth, commercial-style jar for best results.
- Granulated sugar: This sweetens the cake without overpowering the peanut butter flavor.
- Large eggs: Eggs help the cheesecake set up perfectly while adding a touch of richness.
- Sour cream: Adds tang and a silky-smooth texture that’s essential for cheesecake bliss.
- Vanilla extract: Just a splash enhances all the flavors and rounds everything out.
- Heavy cream: Incorporated both in the batter and ganache, it lends extra creaminess and shine.
- Mini peanut butter cups, chopped: For irresistibly fun pockets of candy in every bite.
- Semi-sweet chocolate chips: Melts into a smooth, glossy ganache for draping over the top.
- Heavy cream (for ganache): Paired with chocolate chips, this makes the most luxurious finish.
- Whipped cream for topping: A cloud-like garnish that lightens every forkful.
- Extra peanut butter cups for garnish: Because more is absolutely more when it comes to peanut butter cups!
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. Combine your chocolate cookie crumbs with melted butter in a small bowl. Mix thoroughly, then press the mixture firmly into the bottom of the prepared pan. The crust is the foundation of every great cheesecake, so make sure it’s compact and even. Pop the pan into your freezer while you tackle the next step—this quick chill helps the crust set up perfectly.
Step 2: Mix the Filling
In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, and granulated sugar until the mixture is completely smooth and thick. Don’t rush this process—creaming the base is what guarantees a velvety texture later. Add eggs one at a time, mixing on low speed and scraping down the bowl as needed to avoid overbeating. After the eggs are mixed in, add the sour cream, vanilla extract, and 1/4 cup of heavy cream, beating just until smooth. Gently fold in the chopped mini peanut butter cups for an extra burst of flavor in every slice.
Step 3: Assemble and Seal
Retrieve your chilled crust from the freezer and pour in the lush peanut butter filling. Smooth the top gently with a spatula or the back of a spoon. To prevent excess water or condensation from getting in, cover the entire pan tightly with a layer of aluminum foil. This simple step is a lifesaver for ensuring your Instant Pot Peanut Butter Cup Cheesecake stays perfectly dense and creamy.
Step 4: Pressure Cook
Add 1 1/2 cups of water to the bottom of your Instant Pot and set the metal trivet inside. Carefully lower the foil-wrapped cheesecake onto the trivet using a sling or foil handles (your wrists will thank you later!). Secure the Instant Pot lid, set it to High Pressure, and cook for 40 minutes. When time is up, let the pot naturally release pressure for 15 minutes before removing your cheesecake. This gentle steam bath is the secret to the best Instant Pot Peanut Butter Cup Cheesecake.
Step 5: Chill and Ganache
Remove the cheesecake and let it cool to room temperature. For the silkiest possible texture, refrigerate for at least 6 hours—overnight is even better. While the cheesecake chills, make your ganache: heat 1/4 cup heavy cream until just steaming, then pour over the chocolate chips. Stir until glossy and smooth, then let it cool slightly before spreading over the chilled cheesecake. Top with generous swirls of whipped cream and extra peanut butter cups. Now, you’re ready for that first magical slice!
How to Serve Instant Pot Peanut Butter Cup Cheesecake
Garnishes
Go all out with the garnishes! Dollop clouds of whipped cream along the edges and shower the surface generously with extra chopped peanut butter cups. If you love a sweet-salty twist, a sprinkle of flaky sea salt or chocolate shavings makes every bite pop even more. These simple finishing touches will turn your Instant Pot Peanut Butter Cup Cheesecake into a true dessert centerpiece.
Side Dishes
This cheesecake is delightfully rich, so pair slices with something simple. Fresh berries or sliced bananas offer a juicy contrast, while a scoop of vanilla ice cream adds even more indulgence. If you’re in the mood for a coffee break, serve each creamy wedge with a hot espresso or strong brewed coffee to cut through the sweetness.
Creative Ways to Present
Mini cheesecakes made in ramekins are a fun, party-ready spin! Or portion the cheesecake into squares rather than slices for a contemporary twist. For birthdays, scatter colorful sprinkles over the whipped cream topping. No matter how you serve it, your Instant Pot Peanut Butter Cup Cheesecake will look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep your cheesecake covered in the refrigerator for up to 5 days. A cake dome or tightly wrapped plastic wrap does the trick. The flavors actually deepen as it sits—making those leftovers (if you have any) even more irresistible for late-night nibbling.
Freezing
Instant Pot Peanut Butter Cup Cheesecake freezes beautifully! Chill the fully assembled cheesecake, then wrap individual slices (or the whole cake) tightly in plastic and foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
Cheesecake is usually best served chilled. If you prefer a slightly softer bite, let slices sit at room temperature for 15 to 20 minutes. Avoid microwaving—it can make the texture gummy and uneven. For frozen slices, always thaw gently in the refrigerator first.
FAQs
Do I have to use a springform pan for this cheesecake?
A springform pan is highly recommended because it makes removing the cheesecake so much easier without disturbing the lovely crust and filling. If that’s not available, deep 7-inch cake pans lined with parchment and a removable bottom will work, but you’ll need to be extra cautious when removing the cake.
Can I use natural peanut butter instead of creamy?
Stick to good old creamy peanut butter for the best texture and consistency. Natural peanut butters tend to separate and can make the filling oily or uneven, so a classic jar like Jif or Skippy is your best bet here.
How do I prevent cracks on top of my cheesecake?
Cracks usually come from overbeating the filling or rapid temperature changes. Make sure all your ingredients are at room temperature, don’t overmix after adding eggs, and allow the cheesecake to cool gradually before refrigerating for that signature smooth finish.
Can I make Instant Pot Peanut Butter Cup Cheesecake gluten-free?
Absolutely! Swap the chocolate cookie crumbs for a gluten-free variety. Double-check that your peanut butter cups and other ingredients are also gluten-free, and you’ll have a decadent, allergy-friendly version to enjoy.
What’s the best way to slice and serve this cheesecake?
For picture-perfect slices, use a long, sharp knife heated under hot water and wiped clean between each cut. This helps you cut through the dense filling and candy pieces cleanly, so your Instant Pot Peanut Butter Cup Cheesecake looks as good as it tastes.
Final Thoughts
If you’re looking for an irresistible dessert that combines creamy cheesecake, peanut butter, and chocolate in the easiest way possible, give this Instant Pot Peanut Butter Cup Cheesecake a try. It’s the kind of recipe that’s every bit as rewarding to make as it is to eat. Grab your Instant Pot, gather your ingredients, and get ready to wow everyone at the table!
Print
Instant Pot Peanut Butter Cup Cheesecake Recipe
- Total Time: 1 hour (plus 6 hours chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent combination of chocolate and peanut butter with this Instant Pot Peanut Butter Cup Cheesecake. Creamy and rich, this dessert is a must-try for any cheesecake lover.
Ingredients
For the Crust:
- 1 1/4 cups chocolate cookie crumbs
- 4 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup mini peanut butter cups, chopped
For the Ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For Topping:
- Whipped cream for topping
- Extra peanut butter cups for garnish
Instructions
- Prepare the Crust: Grease a 7-inch springform pan and line the bottom with parchment paper. Combine chocolate cookie crumbs and melted butter, press firmly into the bottom of the pan to form the crust. Freeze while preparing the filling.
- Make the Filling: Beat cream cheese, peanut butter, and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla extract, and 1/4 cup heavy cream. Fold in chopped peanut butter cups. Pour over crust.
- Cook in Instant Pot: Cover pan with foil, place in Instant Pot with water, and pressure cook for 40 minutes. Natural release for 15 minutes, then cool and refrigerate.
- Prepare Ganache: Heat 1/4 cup heavy cream, pour over chocolate chips, stir until smooth. Spread over chilled cheesecake.
- Serve: Top with whipped cream and peanut butter cups before serving.
Notes
- Ensure all ingredients are at room temperature for smooth filling.
- Cheesecake texture improves with overnight chilling.
- For easier removal, run a thin knife around the edge of the pan before releasing the springform.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 28 g
- Sodium: 310 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 110 mg
