Yield: 10 servings

Instant Pot Peanut Butter Cheesecake

Prep Time 10 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours

Perfect Instant Pot Peanut Butter Cup Cheesecake Recipe for any time of year. This easy dessert is impressive enough for guests for a holiday or simple enough for a weeknight treat.


For the crust

  • 1 ½ cups Oreo cookie crumbs (about 18 Oreos)
  • 5 Talbespoons unsalted butter, melted

For the Filling

  • 2 packages (8 ounce each) Cream cheese, softened
  • ½ cup granulated sugar
  • ⅓ cup creamy peanut butter
  • ¼ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 Tablespoon all-purpose flour
  • 2 large eggs

For the ganache

  • ¾ cup milk chocolate chips
  • ½ cup heavy whipping cream
  • ½ cup Reese's peanut butter cups, chopped


  1. Process Oreo cookies until a fine crumb (using a food processor works best, but you could use a rolling pin in a pinch if you need to). Add melted butter to cookie crumbs and mix completely.
  2. Press into bottom of a 7-inch springform pan or cheesecake pan, until the crumbs come up the sides just a little bit.
  3. Place crust in freezer until ready to fill with cheesecake.
  4. In a large mixing bowl, beat cream cheese with sugar and peanut butter. Blend until smooth (this may take a few minutes, scraping down the sides of the bowl as needed).
  5. Beat in heavy whipping cream, vanilla extract, and flour. Add eggs one at a time.
  6. Pour cheesecake into prepared crust.
  7. Cover top of cheesecake pan with foil. Then lay a long piece of foil on counter. Place cheesecake pan in the center and wrap up the sides.
  8. Place cheesecake on trivet that came with the Instant Pot or use a sling if you prefer.
  9. Pour one cup of water into the bottom of the instant pot. Lower trivet with cheesecake into the pressure cooker.
  10. Secure the lid and move valve to "SEALING."
  11. Select "HIGH PRESSURE" and cook time of 50 minutes.
  12. Once time is complete, allow to release pressure naturally, for about 20 minutes. Remove the lid and allow cheesecake to cool to room temperature.
  13. Place cooked cheesecake in refrigerator for at least 4 hours, or overnight.
  14. For the ganache, add chocolate chips and heavy whipping cream to a microwave safe glass bowl.
  15. Microwave for 30 seconds, stir until smooth. Pour over cooled cheesecake and top with Reese's peanut butter cups.
  16. Allow to set or enjoy immediately. 


  • Allow cream cheese to soften to room temperature. This allows for a creamier result!
  • Do NOT over beat when adding the eggs. The more air you add, the greater chance for cracking.
  • For a more chocolate flavor, add mini chocolate chips to the cheesecake filling.
  • I use Jiff or Skippy. Avoid natural peanut butter as they tend to contain too much oil.
  • Today's recipe was tested in a 6qt Instant Pot. Prep time does not include time it takes to come to pressure (about 12 minutes).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 427Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 198mgCarbohydrates: 36gFiber: 2gSugar: 28gProtein: 8g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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