This Instant Pot Peanut Butter Cheesecake has a crisp Oreo cookie crust and a creamy whipped peanut butter filling. This chocolate-topped treat is one of the best Instant Pot cheesecake recipes!
❤️ Why You’ll Love This Recipe: This treat is made for peanut butter lovers. It features the timeless combination of chocolate and peanut butter, but it’s quick and easy to put together. There’s no water bath or oven necessary when you make your cheesecake in a pressure cooker!
This recipe is a new riff on my Instant Pot Samoa Cheesecake. I added peanut butter and chocolate chips and topped it with chocolate ganache and chopped peanut butter cups.
Update: This is one of our most popular cheesecake recipes, which I make all the time! I’ve updated the post with new tips, tricks and photos to help you make it at home.
How to Make Peanut Butter Cheesecake in an Instant Pot
If this is your first time making cheesecake in an Instant Pot, start by reading my guide to Perfect Pressure Cooker Cheesecake.
The key to making smooth and fluffy cheesecake is to use room temperature ingredients. If your ingredients are too cold, your cheesecake may be lumpy.
Tip: If you forgot to get your ingredients out, place the eggs in a bowl of lukewarm water. Place the cream cheese in a ziplock bag in a bowl of slightly-warmer-than-lukewarm water for about 15 minutes.
In addition, it’s very important not to overmix your ingredients. It should be smooth, but if the cheesecake gets too much air in it, the cake will rise and fall when it cooks.
Oreo Cookie Crust
The oreo cookie crust for this cheesecake uses just two ingredients and requires no baking. You can use a food processor to make Oreo crumbs. Or simply put them in a Ziploc bag and use a rolling pin to break the cookies down into a sandy texture.
Adding melted butter to the cookie crust ensures that it holds its shape well when cooked. So you don’t have to worry about anything falling apart!
Tips for Making Cheesecake in the Instant Pot
We make Instant Pot / pressure cooker cheesecakes all the time. Here are some of the best tips for making sure your peanut butter cheesecake comes out perfectly the first time.
A 7-inch pan fits nicely inside a 6-quart Instant Pot or other 6-quart electric pressure cooker. The
Tip: If you’re using a 3-quart like the Instant Pot Mini, you can just fit a 6-inch push pan with no lip.
Will a Springform Pan Leak?
No matter what the labels say, I don’t believe any “leak proof” pan is truly leak proof. It’s likely that your pan will leak some melted butter from the crust. When that happens, I just use the corner of a paper towel to absorb any liquid in the trough before I unhook the springform pan.
If needed, you can always line your springform pan with foil.
Do I need to cover my cheesecake in the pressure cooker/Instant Pot?
One of the most common questions I get about cheesecakes is whether they should be cooked covered with aluminum foil. Ultimately, it’s completely up to you!
I prefer to cook most cheesecakes uncovered because they cook a bit faster. However, for this Instant Pot Peanut Butter Cheesecake, I cook the cheesecake covered. Just stretch the foil tightly across the top and down the sides of the springform pan. (No need to poke a hole for venting.)
How do I keep my Instant Pot cheesecake crust from getting soggy?
Since the pressure cooker cooks with steam, the crust may become a little softer than an oven-baked crust. However, your Instant Pot cheesecake crusts shouldn’t be soggy or gooey!
When you’re pressing the crust into the cheesecake pan, don’t press it more than 1/2 to one inch up the side of the pan. Be sure the crust is firmly pressed to help it keep together when filled.
And don’t skip the freezing step, either! It helps your crust firm up and stay separate from the rest of the cheesecake.
If you’re worried about the water from the Instant Pot getting to your crust, place your cheesecake on a taller trivet.
Another way to prevent a soggy cheesecake bottom is to melt a little bit of baking chocolate and use a pastry brush or spoon to spread a very thin layer of chocolate over the crust before freezing. The chocolate will act as a barrier to keep moisture out of the crust.
If you’re really concerned about a soggy crust, you can prebake your crust to help them set. I’d start with 7 minutes in the oven at 350°F. (Be sure to let the crust cool before filling.)
More Instant Pot / Pressure Cooker Cheesecakes You’ll Love
- Meyer Lemon Pressure Cooker Cheesecake is a bright and refreshing dessert for the spring and summer.
- Instant Pot / Pressure Cooker Caramel Pecan Cheesecake is a show-stopping, sweet and nutty dessert for any occasion.
- Hollywood Two-Tone Cheesecake in the Pressure Cooker is an elegant chocolate and vanilla cake for the best of both worlds.
- Pressure Cooker / Instant Pot Cheesecake Pops are cute two-bite treats that kids love.
- Red White & Blue Instant Pot Cheesecake is a go-to dessert for the 4th of July and Memorial Day
For more Instant Pot cheesecake recipes, my Instantly Sweet cookbook has several new flavors, including:
- Instant Pot Japanese Cheesecake (page 54)
- Pressure Cooker Red Velvet Cheesecake (page 48) with White Chocolate Ganache (page 42)
- Tropical Cheesecake (page 41)
- Mini Lemon Cheesecakes in a Jar (page 57)
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- 1 cup crushed Oreo cookie crumbs
- 2 tablespoons butter, melted
- 12 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup smooth peanut butter
- 1/4 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 3/4 cup semisweet chocolate chips
Chocolate Ganache Topping
- 6 ounces milk chocolate, finely chopped
- 1/3 cup heavy cream
- 2/3 cup coarsely chopped peanut butter cups
- Prepare a 7-inch springform pan by coating it with a nonstick spray. Use a parchment round, if desired.
- In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and no more than 3/4-inch up the side of the pan. Place in the freezer for 10 minutes.
- In a mixing bowl, mix cream cheese and sugar at medium speed until smooth, blend in peanut butter, heavy cream, vanilla, and flour. Mix in eggs one at a time just until blended; don't over mix. Stir in chocolate chips.
- Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
- Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling* and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 50 minutes. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then use a quick pressure release to release any remaining pressure. When valve drops, carefully remove lid. Remove cheesecake from the cooking pot and check to see if the middle is set (about 150°F on an instant read thermometer). If not, return the foil and cook the cheesecake for an additional 5 minutes.
- Remove the springform pan to a wire rack to cool. Remove aluminum foil. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- When cheesecake is chilled, prepare topping: Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remain chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.
- Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting it drip down the sides. Pile coarsely chopped peanut butter cups on top. Refrigerate until ready to serve.
*Make a sling with a 20 inch piece of aluminum foil, folded three times length wise.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 597Total Fat: 42gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 117mgSodium: 308mgCarbohydrates: 49gFiber: 3gSugar: 39gProtein: 11g
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