Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
Now that I’ve had my Instant Pot for a while, I finally worked up the courage to try a recipe that was a little more out of the box. Making this Instant Pot Peanut Butter Cheesecake was such a breeze, and it came out creamy and so delicious! I will admit that I was reluctant to make it because I didn’t know how it would come out, but really, I should have started making these a year ago!
I have made several cheesecakes in the Slow Cooker (including this Butterfinger Cheesecake – YUM!), and they always come out fantastic. I am not sure why, but it took me a while to build up the courage to make cheesecake in the Instant Pot; it seemed intimidating. I think the Instant Pot in general seems intimidating, right? 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 Peanut Butter Cheesecake:
- 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 few other things you need
- 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.
How to Make Instant Pot Peanut Butter Cheesecake:
**Scroll all the way down for FULL ingredient list and directions**
- Make the crust – it’s easy. I used Peanut Butter Cookies (like Nutter Butters), and crushed them in a food processor. Mix the crumbs with melted butter and press into the bottom of the spring form pan. Pop it in the fridge.
- Want to mix it up? Use Oreo or graham cracker crumbs as the crust!
- Mix the cream cheese filling together using a hand mixer or by hand – do not over-mix. Next you will mix some of the cheesecake filling with creamy peanut butter.
- Pour the cream cheese filling into the crust, then add the peanut butter cream cheese filling over the top and spread it carefully. It doesn’t need to be perfect!
- Add 2 cups of water to the bottom of the instant pot, place the cheesecake on top of the silicone rack, then lower carefully into the pot. Close the lid, make sure the valve is sealed, then cook the cheesecake on manual for 22 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).
- Make the fudge topping.
- Remove the cheesecake from the pan and then spread the topping over the cheesecake. Top with cut up Peanut Butter Cups. Slice and serve!
- Want the perfect slice? 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.
Now, you HAVE to trust me. This Instant Pot Peanut Butter 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 likes peanut butter is going to go CRAZY over this Peanut Butter 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!
I can’t wait to try ALL THE CHEESECAKES IN THE INSTANT POT!!! Yes!!!
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 Garlic Hummus has only a handful of ingredients! Save money and know exactly what’s in your food with this recipe!
- 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 Mac and Cheese takes hardly any time to cook, is majorly creamy and delicious, and will become your go-to mac and cheese recipe!
- Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
- Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
- Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
- Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
- Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
- 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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Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it's the best cheesecake EVER!
- 10 peanut butter cookies (like Nutter butters) , crushed/processed
- 3 TBS butter, melted
- 16 ounces cream cheese, softened
- 2/3 cups granulated sugar
- 2 medium eggs
- 1/3 cup peanut butter (creamy)
- 6 peanut butter cups, chopped
- 1/2 cup heavy whipping cream
- 4 ounces semi-sweet chocolate, chopped
- 6 peanut butter cups, chopped
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Grease springform pan. Mix crushed cookies and melted butter. Pour into springform pan, press firmly on the bottom and a little bit on the sides. Refrigerate.
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Add softened cream cheese to a large bowl. Using a hand mixer, beat until the cream cheese is smooth with no clumps. Add sugar, beat to combine. Add eggs, one at a time, beating after each one to incorporate completely. Set aside.
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In a small bowl, place 1 1/2 cups of the cream cheese mixture and add 1/3 cup creamy peanut butter. Using a fork stir until completely combined. Set aside.
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Add chopped peanut butter cups into the plain cheesecake filling bowl, fold to combine.
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Remove the crust from the fridge. Pour the plain cream cheese filling into the crust, then add the peanut butter cream cheese filling over the top and spread carefully. It doesn't need to be perfect!
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Add 2 cups of water to the bottom of the instant pot, place the cheesecake on top of the silicone rack, then lower carefully into the pot. Close the lid and make sure the valve is sealed. Cook on manual for 22 minutes.
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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.
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Use a paper towel to carefully damp any water off the top of the cake. Refrigerate the cheesecake at least 8 hours (preferably over night).
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In a small saucepan, heat the heavy whipping cream. Bring it to a slow boil, over medium heat, whisking occasionally. Once boiling, remove from heat.
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Add chocolate to a small bowl, then slowly pour the heated heavy cream over the chocolate. Let it for 5 minutes, then whisk to combine. Whisk until completely smooth. Let cool 10 minutes.
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Pour the chocolate topping into the center of the cake. Spread over the top, letting the chocolate run down the sides. Add chopped peanut butter cups over the top of the cake.
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Serve and enjoy!
Recipe Video
Refrigerate when not serving. Will keep 1 week in the fridge.
Recipe adapted from Delicious Under Pressure.
Feel free to use 1/3 less fat cream cheese for a reduced fat/calorie version.
Jacque Hastert says
I can’t wait to give this dessert a try. It looks fantastic!
Amanda says
This looks so amazing you did such a good job!!
Anna says
I am a huge cheesecake fan! I wish I had a slice of this deliciousness right now!
Dee says
This is amazing! My kids loved it too!
Cathy @ Lemon Tree Dwelling says
I’m SO making this! It looks amazing!
Abeer says
OMG! This is heaven! I need it right now!
Erin | Dinners,Dishes and Dessert says
Craving for this! My family definitely love this!
Ziba says
great post thanks
Amy Borland says
Has anyone made this cheecake and frozen it to defrost later and add the toppings?
Allyson says
You can definitely do that!
Amy says
I’m going to do it! We are home from vacation on 30 December and want it for NYE the following day. Super excited to try it!
Allyson says
YUMMMMMM
Kelly Hansen says
I wanted to watch your video on this cheesecake because I am new to the instant pot and with a commercial interrupting every 15 seconds it was not very helpful so I gave up. Maybe you could check into why it comes on so often.
Allyson says
Kelly, thank you so much for letting me know. I am not sure why that happened to you because it’s setup for one ad before the video starts and then none while the video plays. I went ahead and tested it myself and it worked like normal, so there must have been some glitch or something- my apologies. You can also watch the video on FB (see here). It’s a delicious recipe so hopefully you will give it a try!
Vanessa says
This looks amazing! Is it cooked on low or high pressure?
Allyson says
You cook it on manual/high pressure!
Ashley Zemlanko says
I just made this! It was fun to make and looks heavenly. I Cant wait to try 😊
Allyson says
So how did it taste?!??!
Ashley Zemlanko says
Update!
Soooo this is hands down one of the best cheesecakes I’ve ever eaten. Do yourselves a favor and make it!
Thanks so much for sharing the recipe 😊
Allyson says
WOW! YAY! So happy you loved it!
Gene says
I’m a novice in the kitchen and this was my first cheesecake ever. It was as amazing as the picture! I will definitely make this again.
Other than using low fat cream cheese, is there anything else I could do to lower the calories on this? For example, could I make the chocolate topping with something other than heavy cream?
If not, I’ll try to eat smaller portions but that’s hard to do because it tastes so good.
Thanks!
Cko says
Mine did not set or cook through. Not sure what went wrong?
KB says
So easy to make. Served it to guests tonight. We all loved it. The 6 peanut butter cups on top make an impressive presentation but I decided to go without them. This cheesecake is very creamy & rich on its own. Subbed oreos sans creme filling for the crust because I had some in the freezer. Will be making this again this week for a luncheon. Thanks for a great recipe.
Allyson says
So happy you loved it!!!!
Cathy Miller says
What is the nutter butter or Oreo quantity? How many cups?
Allyson says
Hi Cathy- did you check the actual recipe? When you scroll down it gives exact measurements or amounts. In this case, as it says, 10 cookies. Merry Christmas!
Jason Looney says
Hah, funny you say that. I feel the same way. The recipe looks amazing, but the crushed reese’s seem gimmicky and unnecessary to me. I think I will try making it tonight.
Christine Frey says
Hi, Allyson!
I was going to make this today but when I went to the pantry I found that my wife had forgotten to purchase both peanut butter cookies AND graham crackers!! 🤦🏼♂️😂 But she’s going to the store in a few hours, so I’ll still get to make it at least tomorrow morning. I’m so excited; this was a special request for a friend, so I cannot wait to share. My plain cheesecake I made last week (first time ever) turned out great, so I have very high hopes for this recipe as well! Thanks so much for posting! ❤️
Allyson says
Oops!! That happens to me ALL THE TIME! LOL! I hope you love it as much as we do, it’s a keeper for sure!
Amy Raymond-Horton says
Hello! I wanted to make this with Crunchy Peanut Butter, thoughts? I know you specifically said creamy.
Allyson says
Haven’t tried it, but I think it would be okay. Give it a try and let me know!
Christine Frey says
It was legit AMAZING. Is there a way to send you pictures?? That’s how proud I am of this creation!!
Allyson says
I would LOVE if you can send me pictures! Go ahead and email me at Allyson@domesticsuperhero.com or you can send through my FB page! So happy it turned out awesome!
Stephanie says
Delicious!!
Sue Haggerty says
Have made this several times. Awesome! I make several kinds of cheesecakes in my Instant Pot. All are great. What a marvelous idea.
Sue Haggerty says
I love making cheesecakes in my Instant Pot. What a marvelous idea. This recipe is our favorite, but I make several other kinds too. All have been delish. Thanks for the great recipes.
Allyson says
I am so happy you loved it!
Megan says
Has anyone used a 6″ springform? Does it change the cook time at all? I definitely don’t want this one to fail! LOL!
Allyson says
the 6 inch will be fine, same cook time
Kaitlin Aberle says
Maybe you used the low setting or didn’t have your seal in correctly.
April says
Do I need to cool the cheesecake completely on the counter before I put it in the fridge? Silly question I know but I don’t want to screw it up lol.
Allyson says
It doesn’t have to be completely cool, but I would leave it on the counter for at least an hour. When you put it in the fridge you will notice it gets a lot of condensation on the top if it’s too warm, but you can use a paper towel to blot that water off the top. Enjoy!
April says
Thank you! Made this for my son’s birthday and it was amazing!!!!! All the kids loved it. It was super easy as well. Looked fantastic too. The cheesecake was light and not overly sweet. I will definitely make again. Thanks!!
Jennifer Breland says
I did one for my husband’s birthday Mine didn’t set I cooked an additional 20 mins and it still didn’t set and fell apart but it does taste cook just more like a deconstructed cheesecake now. Not very pretty.
Allyson says
Did you refrigerate it for at least 8 hours after cooking?