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Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Cheesecake in the instant pot couldn’t be easier. It takes very little effort and the result is amazing. The cheesecake is essentially steamed to cook, which makes the most delicious and creamiest cheesecake ever. Use up mini Snickers candy bars for this recipe and you likely have all the ingredients already. This Instant Pot Snickers Cheesecake will be your go-to dessert from now on!

I have made several cheesecakes in the Slow Cooker (including this Butterfinger Cheesecake – YUM!) and a few in the instant pot and they always come out fantastic! It might seem intimidating to make the cake in the Instant Pot, but trust me, it’s EASY! Once you get the hang of it though, you realize how much you were missing because it’s a game changer in the kitchen! 

What you need to make Instant Pot Snickers Cheesecake:

• Instant Pot: I have a 6 quart Instant Pot, but if you have a bigger family or like to make big batches, I recommend getting the 8 quart Instant Pot.
• A trivet: I recommend a removable trivet with handles, otherwise you will need to make a sling to remove your pan from the Instant Pot. A trivet with handles makes things MUCH easier!
• A springform pan to make the cheesecake. A 6 inch or 7 inch springform pan will work in the 6 quart instant pot (and 8qt as well). A springform pan has a removable bottom that will allow you to release the cheesecake from the pan without making a HUGE mess. 
• A hand mixer to make the cheesecake filling

How to Make Snickers Cheesecake:

**Scroll all the way down for FULL ingredient list and directions**

• Make the crust – Take whole Oreo cookies and pulse them in a food processor until crushed. Mix the crumbs with melted butter and press into the bottom of the spring form pan. Pop it in the fridge while you are making the filling.
  • Want to mix it up? Use graham cracker crumbs as the crust!
• Make the filling: Mix the cream cheese filling together using a hand mixer or by hand – do not over-mix. Fold in chopped Snickers candy bars.
• Pour the cream cheese filling into the crust spread it carefully. Only fill pan 3/4 of the way full. It will rise a bit and you don’t want it to spill over. Do not overfill!
• Add 1 1/2 cups of water to the bottom of the Instant Pot, place the cheesecake on top of the removable trivet with handles, then lower carefully into the pot. Close the lid, make sure the valve is sealed.
• Set the Instant Pot to manual or high pressure. Set the timer for 23 minutes.
  • It will take some time to build up to pressure, then the time will begin to count down.
  • Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. 
  • There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. 
• Place the cheesecake in the refrigerator at least 8 hours (preferably over night). 

• After the cheesecake has set overnight, and before serving, make the topping. Mix chocolate chips and heavy cream in a microwave safe bowl and cook for 30 seconds, whisk to combine. If it’s not completely melted, cook again for 15 seconds, and whisk again.
• Remove the cheesecake from the pan (you may need to run a knife between the pan and the cheesecake to loosen it) and place on cake-stand or serving tray.
• Pour and spread the chocolate ganache topping over the cheesecake. Add chopped Snickers candy bars, and then drizzle with caramel sauce (homemade or store bought works). Slice and serve instant pot snickers cheesecake!

Want the perfect slice of cheesecake? Run a non-serrated knife under hot water for 30 seconds. Dry and then slice pressing hard all the way down in one motion. Clean and run the knife under hot water between each slice.

This Instant Pot Snickers Cheesecake is EASY to make! Since the Instant Pot steams the cheesecake in order to cook it, the result is a deliciously smooth creamy filling. Anyone who has a sweet tooth will go CRAZY over this cheesecake! Don’t be intimidated, JUST GO FOR IT! My ONLY complaint about making instant pot cheesecake is that it’s small! Although, with this amount of decadence, probably the smaller amount the better!

My favorite Instant Pot Recipes:

• Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain! 
• Instant Pot Lemon Cake is the easiest and most delicious cake! Made in half the time and incredibly moist, you will never make cake another way!
• Instant Pot Carrot Cake is the most moist and delicious cake! This easy recipe is so quick and painless in the Instant Pot!
• Instant Pot Chocolate Turtle Cake is easy, delicious, and frankly the best cake! It’s moist and decadent, and done in less than 45 minutes!
• Instant Pot Tuscan Chicken Pasta is the perfect easy meal! Packed with pasta, spinach, sun-dried tomatoes, and chicken in an ultra-creamy sauce makes this over-the-top delicious!
• Instant Pot Lasagna Soup is so flavorful you don’t realize it’s healthy! Make it vegetarian or loaded with meat, it’s up to you!
• Instant Pot Potato Soup is a delicious comfort meal. The soup is the perfect mix of potatoes, bacon, and cheese. In just a few minutes, dinner is served!
• Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that’s perfect on toast, biscuits, or in your favorite dessert!
• Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food

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5 from 10 votes

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Instant Pot Snickers Cheesecake

Prep Time

10 mins

Cook Time

23 mins

time to set

8 hrs

Total Time

8 hrs 33 mins

 

Instant Pot Snickers Cheesecake is a dessert that takes very little effort! Packed with caramel, peanuts, and milk chocolate, this is the best cheesecake ever!

Course: Dessert

Cuisine: American

Keyword: instant pot snickers cheesecake

Servings: 8 slices

Calories: 603 kcal

Ingredients

For crust:

• 1 1/4 cup crushed Oreo cookies, whole
• 2 TBS unsalted butter

For filling:

• 16 ounces cream cheese, softened
• 2/3 cups granulated sugar
• 2 large eggs
• 1/4 cup sour cream or nonfat plain Greek yogurt
• 1 cup chopped snickers candy bars

For ganache topping:

• 1/2 cup heavy cream
• 3/4 cups milk chocolate chips (about 4 ounces)

For additional topping

• 3/4 cups chopped Snickers bars
• 1/4 cup caramel sauce

Instructions

For the crust:

1. In a bowl mix crushed Oreos with melted butter until crumbs are all moistened. Dump mixture into a 6 inch or 7 inch springform pan. Press the crumbs down using a glass cup or spatula in an even layer, pressing up onto sides. Place in fridge while preparing the rest.

For the filling:

1. In a large mixing bowl, add softened cream cheese and beat with hand mixer on medium speed until smooth. Add sugar and beat until mixed. Add one egg, beat until mixed. Add 2nd egg and beat until mixed. Add sour cream or Greek yogurt and beat until mixed. Add chopped Snickers and fold into filling using a spatula.

To cook:

1. Remove crust from fridge, then pour filling into the crust until it is 3/4 of the way full. Do not overfill. Smooth top in an even layer.

2. Add 1 1/2 cups of water to the bottom of the instant pot. Place the cheesecake on top of the trivet/rack, then lower carefully into the pot. Close the lid, and place the valve in the sealed position. Set the Instant Pot to manual or high pressure. Set the timer for 23 minutes. Once the time is done, let the pressure release naturally (don’t flip the valve) for 10-15 minutes. Release remaining pressure and remove the top. **There may be some condensation on the top of the cheesecake, just use a paper towel to carefully damp the water off the top. 

3. Remove the cheesecake from the instant pot and let cool on the counter for at least 1 hour. Place the cheesecake in the refrigerator at least 8 hours (preferably over night). 

For the ganache topping:

1. Add chocolate chips and heavy cream in a microwave safe bowl and cook for 30 seconds, whisk to melt/combine. If it’s not completely melted, cook again for 15 seconds, and whisk again. Set aside

To serve:

1. Remove the cheesecake from the pan (you may need to run a knife between the pan and the cheesecake to loosen it) and place on cake-stand or serving tray.

2. Pour and spread the chocolate ganache topping over the cheesecake. Add chopped Snickers candy bars, and then drizzle with caramel sauce (homemade or store bought works). Slice and serve!

Recipe Notes

Store covered in the refrigerator. Will keep for up to a week.