Are you a peanut butter lover? If not, one taste of this Instant Pot Chocolate Peanut Butter Cup Cheesecake and you’ll be in love. Say goodbye to traditional cheesecake and hello to this decadent dessert!
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Have you tried my BEST EVER Instant Pot Cheesecake yet? I posted the recipe last week and since then, I have received several emails/messages from people saying it was amazing! Something about the instant pot cooking it versus the oven, but it turns out perfect! Texture on point, flavor, and simplicity!
Yesterday, I decided to try my hand at yet another cheesecake (see original recipe here). My kids were off school for President’s Day, so I had my daughter home to help aka taste test, he he! My family has a slight obsession with anything chocolate peanut butter, so I knew this would be a hit! I had planned on using graham cracker crumbs for the crust, but my daughter convinced me to use Oreo’s instead. Good thinking on her part because that was a PERFECT compliment to the peanut butter cheesecake and chocolate topping!
After getting this cheesecake prepped and ready, we set it into the instant pot and were able to move on with things around the house without having to worry about it over baking. Once the timer beeped and the 10 minute natural release opened, we removed the lid and this cheesecake looked/smelled incredible. We had a hard time letting it cool off and chill because we all wanted to dive in!
We made a chocolate ganache frosting to pour on top followed by chopped Reese’s peanut butter cups. Not the most diet friendly dessert around, but hey, you only live once, right?! Trust me, this cheesecake is well worth the extra few miles you’ll need to run to burn it off!
After yet another cheesecake turning out phenomenal, I deem the instant pot my new go to method for baking! This perfect cheesecake is so full of flavor, simple to prepare, and the texture can’t be beat! This easy dessert is full of delicious peanut butter flavor with hints of chocolate and vanilla!
Jump to:
Staples You’ll Need
Instant Pot: https://amzn.to/2EkDttj
7 inch Springform Pan: https://amzn.to/2EkDwW1
Chocolate Peanut Butter Cup Cheesecake Ingredients
- Oreo cookie crumbs
- Melted butter
- Softened cream cheese
- Sugar
- Creamy peanut butter
- Heavy cream
- Vanilla extract
- Flour
- Eggs
- Egg yolk
- Milk chocolate
- Peanut Butter Cups
Chocolate Peanut Butter Cup Cheesecake Directions
- Spray the bottom of a 7-inch springform pan evenly with cooking spray.
- Ensure you have Oreo cookies crushed up to create your Oreo crust. In a small bowl, combine the Oreo crumbs and melted butter.
- Once combined, spread the mixture evenly using a fork, onto the bottom of the prepared springform pan to create an Oreo cookie crust. Then place the pan into the freezer for about 10 minutes.
- While the crust is freezing, place the cream cheese and sugar into a medium bowl and combine using a hand mixer.
- Once smooth, add in the peanut butter, heavy cream, vanilla, and flour into your mixing bowl. Stir until just combined.
- Add in the eggs (and yolk), one at a time, mixing only until just combined. *Be sure not to overmix this step.
- Remove pan (crust) from freezer and spread cheesecake batter mixture evenly on crust.
- Place a paper towel on the bottom of the springform pan and wrap a piece of tin foil around to hold the paper towel close. Tin foil can wrap around the sides of the cheesecake pan if needed. This will absorb any extra moisture when baking.
- Take a piece of tin foil and fold lengthwise to create a sling. Place under the springform pan.
- Pour 1 cup water onto the bottom of Instant Pot liner and place the metal trivet inside.
- Lower the springform pan onto the trivet using the sling.
- Place the lid on top of the Instant Pot and bake with manual, high pressure, for 50 minutes.
- Once the timer goes off, allow a 10 minute natural pressure release followed by a quick release.
- Remove the lid and use the sling to take the cheesecake out of the pot. Place on a cooling rack for about 30 minutes before placing into the refrigerator to fully chill a minimum of 4 hours—best if overnight.
- Once fully chilled, place the chopped chocolate (or even chocolate chips) in a small bowl.
- Pour the heavy cream into a saucepan and heat until boiling.
- Next, pour boiling cream over milk chocolate and stir until smooth.
- Then pour over top of the cheesecake and sprinkle chopped peanut butter cups on top.
- Keep refrigerated if not served right away! Enjoy your creamy cheesecake!
Other Delicious Desserts
Can’t get enough of these dessert recipes? Check these out!
- No Bake Banana Pudding Cheesecake
- Mini Cheesecake Cups
- Inside Out S’mores Brownies
- Strawberry Lemon Shortbread Bars
More Instant Pot Recipes
Looking for new recipes to serve before this delicious cheesecake?
- Instant Pot Stuffed Shells
- Tasty Instant Pot Chicken Spaghetti
- Instant Pot Chicken Noodle Casserole
- Easy Instant Pot Cajun Pasta
What do you think about this instant pot peanut butter cheesecake with chocolate? This is truly the best cheesecake! Be sure to try it and let me know what you think about this instant pot dessert recipe! And follow me over on Instagram and tag #thecookinchicks so I can see what you made!
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Instant Pot Chocolate Peanut Butter Cup Cheesecake
Equipment
Ingredients
- 1 cup Oreo cookie crumbs
- 2 tablespoon butter, melted
- 12 oz cream cheese, softened
- ½ cup sugar
- ½ cu peanut butter, creamy
- ¼ cup heavy cream
- 1 ½ teaspoon vanilla extract
- 1 tablespoon flour
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 6 oz milk chocolate, chopped
- ⅓ cup heavy cream
- ½ cup peanut butter cups, chopped
Instructions
- Spray a 7 inch springform pan evenly with spray.
- In a small bowl, combine the oreo crumbs and melted butter.
- Once combined, spread mixture evenly using a fork, onto bottom of prepared springform pan.
- Place pan into freezer for about 10 minutes.
- While crust is freezing, place the cream cheese and sugar into a medium bowl and combine using a hand held mixer.
- Once smooth, add in the peanut butter, heavy cream, vanilla, and flour. Stir until just combined.
- Add in the eggs (and yolk), one at a time, mixing only until just combined. *Be sure not to overmix this step.
- Remove pan (crust) from freezer and spread cream cheese mixture evenly on crust.
- Place a paper towel on the bottom of the springform pan and wrap a piece of tin foil around to hold the paper towel close. Tin foil can wrap around sides of pan if needed. This will absorb any extra moisture when baking.
- Take a piece of tin foil and fold lengthwise to create a sling. Place under the springform pan.
- Pour 1 cup water onto bottom of Instant Pot liner and place the metal trivet inside.
- Lower the springform pan onto the trivet using the sling.
- Place the lid on top of Instant Pot and bake manual, high pressure, for 50 minutes.
- Once timer goes off, allow a 10 minute natural pressure release followed by a quick release.
- Remove the lid and use the sling to take the cheesecake out from pot.
- Place on a cooling rack for about 30 minutes before placing into the refrigerator to fully chill a minimum of 4 hours, best if overnight.
- Once fully chilled, place the chopped chocolate in a small bowl.
- Pour the heavy cream into a saucepan and heat until boiling.
- Pour boiling cream over milk chocolate and stir until smooth.
- Pour over cheesecake and sprinkle chopped peanut butter cups on top.
- Keep refrigerated if not serving right away! Enjoy!
Notes
Nutrition
Jason says
Thanks for the reply. I ended up pouring the excess water off the top and letting it cool. After refrigerating it overnight, it was perfect. I didn’t know what to expect, but the taste and texture were spot on. We will definitely be making this one again!
Kristin says
Yay!! Love hearing that!! Glad it was a success and you enjoyed!!
Jason says
Tried this tonight but didn’t have good luck. When we opened the IP, the top of the cheesecake was covered in water. Can you clarify if the pan needs to be covered with foil before cooking or is it supposed to cook uncovered? Also, can you provide additional explanation for the paper towel step? The paper towel is wrapped around the bottom of the pan and then covered in foil?
Kristin says
Bummer to hear that! Excess water on top is okay as you can blot that off with a paper towel and then remove from IP. The foil is only wrapped on the bottom of the pan, to hold the paper towel on the bottom. Nothing will cover the top of the cheesecake.
You can a paper towel and place it on the counter. Place your Springform pan on top of the paper towel. Then using the tin foil, wrap the bottom, as to hold on the paper towel to the bottom of the springform pan. If the foil covers the sides, that is okay, just not the top.
If water is on top of the cheesecake after cook time, you can blot with paper towel to dry up before moving on to the next steps.
Hope that helps and hope its a hit next time!
Please let me know if you have any other questions as I am glad to help 🙂
Janice Giardino says
Made this last night and served tonight. I couldn’t find oreo cookie crumbs so I bought a package of cookies and made my own. I decorated it with homemade whipped cream, miniature peanut butter cups and oreo cookie crumbs. It was a Huge hit. Thanks for sharing!
Kristin says
Yay! Glad you enjoyed!! It’s one of my favorites!!
Miche says
Will this fit in Instant Pot Duo Mini 3 quart?
Kristin says
As long as your springform pan fits, you are good to go! Enjoy!!
Barbara says
Does the amount of water change if you are using a 8 qt. Pot?
Kristin says
Nope, no need to change the amount of water!
Becky says
Mine was also very raw in the middle when I took it out of the pot. This is not the first cheesecake that I’ve made in the IP, I know it should be a little wiggly. This was also legit raw/runny. I put it in the oven in hopes of saving it. We’ll see tomorrow. I really wanted to love this but not impressed yet. Thank you though.
Kristin says
Did you put the water in the bottom of the liner? I made this last week in hopes to change any ingredients/directions that were invalid, and all worked out. I am hoping to trouble shoot for you though as no one likes an uncooked cheesecake. Sorry to hear it was like that!
Alison says
So I did the directions through the part where you put it in the fridge. It’s legit raw in the middle. Totally raw. Any idea what could have happened? I just put it back on high pressure for an additional 30 mins
Kristin says
Oh how weird! Did you add the water to the bottom of the inner pot? The water helps keep the temperature even throughout, which cooks it evenly. Were you on high pressure? Some pots have the low/high setting and this would need to be cooked at the high setting. Keep me posted so I can troubleshoot for you!
Linda C Richardson says
Maybe I am missing something at what point do you take it out of the springform pan…Before you put the melted chocolate? Before you refridgerate it?
Kristin says
As soon as its done in the Instant Pot and cooling, remove from springform. You’ll put the chocolate on it when its out of the pan!
Penny Parker says
Steps 6 & 7 – still use hand mixer or stir in with a spoon??
Kristin says
Either or works, I stick to hand mixer because its a bit easier, but up to you!
Anita says
Hi. I don’t have an Instant Pot. How does this recipe convert to an oven for baking? I’d really love to make it.
Kristin says
No problem at all!! Use this recipe, https://thecookinchicks.com/valentine-mini-cheesecake-squares/ and stop at direction #8 (you’ll keep it in the 9 inch baking pan, preferably a springform, versus cutting into small pieces). Then, continue on with this Instant Pot version starting at #17. Make sense? The only difference would be the crusts. The original Instant Pot version is a oreo crust, the non instant pot version is graham cracker. You can use either depending on preference!! Enjoy!
Kristin Threlkeld says
Sounds sinfully delicious. I’m a subscriber.
Kristin says
It truly is! You’d love it!