Instant Pot Peanut Butter Cheesecake

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 5 reviews

Instant Pot Peanut Butter Cheesecake is pure decadence in every bite! The nutty cheesecake rests on an Oreo crust and finished off with a luscious chocolate drip. No need to turn on the oven for this phenomenal dessert!

Be sure to serve this dessert with an equally stunning entrée! For example, this mouthwatering Red Wine Beef Roast, Balsamic Pork Tenderloin, and Apple Cider Pork Chops are all made in the IP for an easy and special meal.

instant pot peanut butter cheesecake slice

Instant Pot Peanut Butter Cheesecake

Instant Pot Peanut Butter Cheesecake will inspire you to make more desserts in the pressure cooker! “Baking” this in the IP gives you fabulously smooth, velvety cake packed with nutty peanut butter flavor. Also, this dessert is super easy to make that comes together in no time! 

Best of all, no preheating and no worrying about a separate water bath! As for the dessert itself, it has three of the yummiest things ever— chocolate, the creamiest peanut butter, and Oreos!

Now, we don’t just blend PB into the filling. There are also mini PB cups inside, plus a ton more on top. As if that’s not enough, it’s also covered with a silky ganache drip made of chocolate and pure cream. Heaven in a slice!

instant pot peanut butter cheesecake ingredients

How do you make Instant Pot Peanut Butter Cheesecake?

  1. Freeze the Oreo crust. First, mix up the butter along with your peanut crumbs and the crushed Oreo. Then, blend until all of it is moistened. Press well into a prepared springform. Freeze for around 10 minutes.
  2. Prepare the filling. Next, beat your sugar and softened cheese. Once it’s smooth, blend in the sour plus heavy cream, creamy peanut butter, flour, and pure vanilla. Finally, you’ll add your eggs, blending after reach one. Take your chocolate chips and carefully stir them in to avoid overmixing.
  3. Assemble. Carefully pour half of the filling into the frozen Oreo crust. Top it with PB cups, then the remaining batter. Wrap the top with foil.
  4. Cook. For gentle and even cooking, pour a little water into the IP before putting the trivet inside. Gently lower the springform to avoid spilling the batter. Seal and cook for about 50 mins on High. Afterward, let the steam release naturally for 10 minutes. Finally, end with a quick release.
  5. Let it sit and firm up. Leave the cake on the rack first. Once it’s completely cool, transfer to the fridge and chill for a minimum of 4 hrs. to overnight.
  6. Get the chocolate ganache ready. Divide your chocolate into half, and place half of it in a bowl. Boil the cream, then pour immediately onto the chocolate. Carefully blend until everything is melted, then add the rest of the chocolate and continue melting and mixing. Cool until thick but still pourable.
  7. Finish the cake. Get your chilled cake. Spoon the ganache carefully on the surface. It doesn’t have to be very neat; just let it drip over the edge. Then, chop more PB cups and pile them on top. Enjoy!

steps how to make instant pot peanut butter cheesecake

How long should you cook a cheesecake in the Instant Pot?

It generally takes 50 mins, gives or take. Also, if after the cooking is over, and the center still looks too jiggly, then cook 5 mins more.

Do I need to cover my cheesecake in the Instant Pot?

Not necessarily, but I highly encourage you to do so. This will stop any condensation or water from soaking your cake.

How to prevent the crust from getting soggy in the Instant Pot?

It is important to maintain the height of the crust at ¾ inch. Higher than that, and the crust tends to absorb moisture and turn soggy.

instant pot peanut butter cheesecake

How to store Peanut Butter Cheesecake?

Cover every inch really tight with foil or plastic wrap so it doesn’t dry out after placing in the fridge.

Consume within 3 days.

Can you freeze it?

Yes! Frozen, it will stay fresh for up to 3 months. Similar to fridge storage, wrap it tightly before stowing away in the freezer.

To serve, simply thaw in the fridge overnight to enjoy.

More delicious Instant Pot Cheesecakes:

instant pot peanut butter cheesecake with reeses

 Recipe tips:

  • Try other cookies such as chocolate Grahams for the crust!
  • Also, it is highly recommended to use room temp ingredients so the batter comes together easily without having to mix too much.
  • Use store-bought, creamy PB instead of oily natural peanut butter.
  • Do NOT overbeat when adding the eggs, because it will increase the chance for cracking as more air is added in. 
  • I highly recommend chilling it overnight so that the flavors meld and the filling firms up really well.
  • Feel free to top it with some homemade caramel sauce.
Save Recipe
5 from 5 reviews

Instant Pot Peanut Butter Cheesecake

Instant Pot Peanut Butter Cheesecake is pure decadence in every bite! The nutty cheesecake rests on an Oreo crust and finished off with a luscious chocolate drip.

Author: Catalina Castravet Serves: 8 slices
Prep time: 15 minutes Cook time: 50 minutes Total time: 1 hr 15 mins

Ingredients

Crust:

Cheesecake:

Chocolate Ganache:

Instructions

Crust:

Cheesecake:

Chocolate Ganache:

Nutrition information

Carbohydrates: 77 Protein: 17 Fat: 50 Saturated Fat: 21 Cholesterol: 79 Sodium: 551 Potassium: 603 Fiber: 6 Sugar: 59 Vitamin A: 461 Vitamin C: 1 Calcium: 157 Iron: 4 Calories: 692
Save Recipe
Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @sweetnsavorymeals or hashtag it at #sweetnsavorymeals.

easy instant pot peanut butter cheesecake pin

Get free recipes to your inbox!

Comments

Leave a reply

melissa chapman

Looks like another favorite and perfect for Thanksgiving. I wish i had an instant pot because that cheesecake looks so good.

Reply

Lisa Favre

I always use my Instant Pot but not nearly enough! I never use it for desserts and I know I can make pretty awesome ones like your PB Cheesecake. Gotta try out it out!

Reply

Kathy

This cheesecake looks amazing. It has two of my favorite things, which are peanut butter and cheesecake. I bet this is delicious too. I can't wait to try the recipe.

Reply

Heather

Is there anything you can't make in an instant pot?! I can't wait to get mine!

Reply

Celebrate Woman Today

I know you are a Master Cook and Chef. For the fans of peanut butter, it could be quite a dessert.

Reply

Aubrey Hedgecock

Oh my goodness. This looks fantastic. I love my insta pot and I definitely need to try this awesomeness.

Reply

Fatima D Torres

This Instant Pot cheesecake recipe sounds delicious. I'd love to give this a try for the holidays.

Reply

Jonna

Oh my goodness! This looks so amazing! Absolutely mouth-watering! I can't wait to try this recipe out!

Reply

Ryan Escat

I love peanut butter,but it didn't crossed my mind to make it a cheese cake flavor.. Great idea!

Reply

Gervin Khan

This cheesecake looks really delicious and seeing this makes my mouthwatering, yum!

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.