Description
This Instant Pot Peanut Butter Cup Cheesecake is the ultimate indulgence for peanut butter lovers. With a creamy cheesecake filling, a chocolate crust, and chunks of peanut butter cups throughout, this dessert is a perfect, easy-to-make treat that doesn’t require the oven.
Ingredients
Scale
- 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 (or more for topping)
- For the topping:
- Whipped cream (optional)
- Chopped peanut butter cups (optional)
Instructions
- Prepare the Crust:
In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and the crumbs are coated in butter. Press the mixture into the bottom of a 7-inch springform pan, making sure it’s compacted evenly. Set aside. - Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and vanilla extract and continue mixing until combined. Add the sour cream and mix until smooth. Beat in the eggs one at a time, mixing after each addition. - Add Peanut Butter:
Fold the creamy peanut butter into the cheesecake mixture until fully combined. Gently stir in the chopped mini peanut butter cups. - Assemble the Cheesecake:
Pour the cheesecake filling into the prepared crust in the springform pan. Smooth the top with a spatula. - Prepare the Instant Pot:
Add 1 cup of water to the bottom of the Instant Pot insert. Place the trivet inside the Instant Pot. Carefully lower the springform pan onto the trivet using handles or foil sling. - Cook the Cheesecake:
Close the Instant Pot lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” button and cook on high pressure for 35 minutes. Once the cooking time is complete, let the pressure release naturally for 10 minutes before performing a quick release to release any remaining pressure. - Chill the Cheesecake:
Carefully remove the springform pan from the Instant Pot. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight. - Serve:
Before serving, top the cheesecake with whipped cream and additional chopped peanut butter cups, if desired.
Notes
- For a more intense chocolate flavor, you can use chocolate graham cracker crumbs for the crust.
- Make sure the cheesecake is fully chilled before serving to ensure the best texture.
- If you don’t have a springform pan, you can use a regular cake pan but make sure it’s properly greased and lined for easy removal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Instant Pot, Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg